This past nearly 1.5 years of business has just been the most rewarding and thrilling experience, as I’m living out my real lifelong dream, or at least the beginning of that dream. I’ve also fought harder than I ever have, and have cried, and panicked, and persevered more than I ever have.

I made so many mistakes as it pertained to hiring, prioritization of expenses, sourcing the right partners and vendors, and navigating owning a business in two highly difficult markets – San Francisco + California – all during a pandemic, in a city with the strictest regulations in the Country.

It started with the launch of our website (www.flourandbranch.com). 3 months later Flour & Branch launched on Goldbelly, Feastin + local delivery channels. By the first year we had been featured in Food Network Online (twice), Forbes, Reader’s Digest, KTKA, & Rachael Ray in Season. Then I closed operations to move us from a small catering kitchen to a storefront at 493 3rd Street, which required a LOT of work + remodeling.