They’re Perfecting Marshmallows at Little Boo Boo Bakery
Edible interviewed Hannah Scarritt-Selman, founder of Little Boo Boo Bakery in NYC, about life as an artisan – staying focused on their process, growing their business with the help of their Squarespace website, and the teamwork it takes to pull it off.
What were you doing before you started Little Boo Boo Bakery?
Before I started Little Boo Boo Bakery I was an assistant elementary school teacher specializing in 2nd grade language arts and math. I was also in a handful of improv comedy groups that performed around New York City.
Describe the moment when you decided to start your business?
The moment I started my business I was at a crossroads professionally. Although I enjoy working with kids, I didn’t feel motivated to get my Master’s in education. I had always enjoyed cooking with my mom and grandparents and was curious where that interest could possibly take me for a career. My serious sweet tooth lead me to the International Culinary Center where I focused in Pastry Technique. From there, I knew I wanted to start a confection business. Marshmallows had been something I made on occasion during the holidays and felt like there was a lot of potential to produce a product with good quality, real ingredients but not charge a premium. I had lots of support from my family, friends, and my amazing boyfriend, Kieran, who ultimately became my partner in the business and does all our branding and design.
What are the benefits of having an online business?
The benefits of having an online business mainly revolve around how we can interact and better serve our customers. Our Squarespace website provides a platform where we can share our design aesthetic as well as sell our marshmallows. We're also able to stay in direct contact with our retail and wholesale customers.
What has been your biggest victory?
Our biggest victory has been figuring out exactly who we are as company and staying true to our creative voice. As the owner of a confection business, I think there is a tendency to be everything to everyone; to make marshmallows dipped in chocolate or marshmallows in different shapes. While those are fun and great in their own right, it’s not what we do and I’m proud that we’ve been able to sustain a business just making quality marshmallows.
Where do you hope your business is in 5 years?
In five years, I hope we can continue to grow our company into a well-recognized and respected marshmallow brand. I also want to surround myself with a team of people that encourage me to constantly re-examine and refine our process and product. (Team Boo Boo!)
If not marshmallows, what else would you do?
If I didn’t make marshmallows, I’d probably do something else in the food world. There’s something very inviting about arriving at a method to make something, then over time putting your spin on a recipe and making it your own. This past summer, I become obsessed with nice cream (frozen bananas pureed to the consistency of ice cream) when our A/C broke. Now, as soon as it gets warm, my brain starts thinking of all the new nice cream flavors I can try out with my friends and family.
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