In 1980, I walked into one of the 4 gourmet stores in NYC with a pizza I made in my home kitchen. They ordered a dozen. I walked outside calmly, then jumped up and down. My wife Pam and I had no “business plan” but we were crazy for good food. I delivered these “savory pies” around the city for 25 years. But the business was not really growing and we had kids. We needed a product that would travel much further than I could drive. So we took our unique crust recipe and used it to make crackers. First time out, we got an award at the Fancy Food Show.
The “artisan” food business has grown up around us, and we're still here.
We still have no business plan, except to make the best crackers we can, and let them speak for themselves.