Thanks – so what else should our readers know about Jammit Jam? We have found our niche and are content right where we are. We don’t want to be mass-machine-produced. Our jams & jellies, caramel sauces and bread mixes are all produced small batch, hand stirred and hand produced, just like you would make with your Grandma. We can’t really compete with Bon Maman and Smuckers in big grocery chains, but we don’t want to either. We have found that our product really belongs in specialty grocers and gift shops. Years 4 & 5 had many setbacks and we learned lessons the hard way. We grew so fast, but did not have the knowledge to grow with Distribution. Looking back would you say it’s been easy or smooth in retrospect? We have had some ups and downs over the last 8 years, but have found our groove and are now in over 200 stores nationwide, and still growing.Ĭan you talk to us a bit about the challenges and lessons you’ve learned along the way. Within the first season, we were selling more than we could produce ourselves and we had gourmet grocery stores asking us to sell to them. A friend taught me how to make jam and my original idea was just to earn a little extra holiday money… I originally had no intention of it being any bigger than a local farmers market booth, every now and then. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today? Hi Stephanie, we’re thrilled to have a chance to learn your story today. Today we’d like to introduce you to Stephanie Magilow.
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