Butterfly Bakery, founded in 2003 by Claire Georges, emphasizes local sourcing, with 80% of ingredients from nearby farms. Despite its hyperlocal approach, global trade policies impact the business. Georges explains that ingredients like chili peppers are expensive yet critical to their hot sauce, which dominates their production. They encountered issues with sourcing glass bottles, opting for a New Jersey manufacturer over a Chinese one but facing quality problems, leading to operational disruptions. This highlights the complexities of running a local business amidst global supply chains.
We call it seed to shelf. We're about as local as a business can get, but we still operate and live in this global society and global marketplace.
I started Butterfly Bakery in 2003 as a tiny natural foods bakery with just me baking in the middle of the night while I had a full time job.
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