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Re-launching Sedona Pies

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Why it seems to be so challenging to get Sedona Pies re-launched?

To me everything should just flow – everything goes smoothly..do you know what I mean? I took the summer off, just to re-think the direction of where Sedona Pies should be heading to. I spent a year just doing marketing, product development and research. What I found is that:

  • People are willing to pay for a healthy, gourmet pie, they prefer something organic as possible
  • Pies are, I would say de-funked, in other words not much happening with pies
  • I was told pies is a cut-throat business because bakery items if you want to go in a BIG scale the shelf life needs to be 90 days. I was just a little shocked at this. (That’s why there are so many chemicals and preservatives in pies) and in our food in general.
  • To make the kind of pies I want to make, provide and the markets that I want to serve, there needs to be a large population base
  • People miss pies..
  • Boot strapping Sedona Pies has been interesting and challenging, yet fun
  • The 5 minute bite is really important
  • Using Social Media has been a wonderful experience to reach other to the people who can help me , to find the audience, to get people excited about how different and unique Sedona Pies are.
  • Working and listening to experts in the field and paying attention to my own intuition, this has told me what is true for me
  • Just because someone told me that I didn’t have a product, was because I don’t want to go into a mass produced product. ( I would have to add all the preservatives and chemicals)
  • The regulatory agencies are very short-sighted and really don’t support small companies or products like myself ( there are many very small producers that could really make a difference in having healthy food to eat, make a living for themselves) Yes, we all want to be legal – the fees to sell and be in business are just too steep.
  • There are many wonderful associations, people, farmer to chef groups, who are available for resources and help
  • Boot Strapping this business financially has been difficult.
  • What is the best pie baking dish to use that is eco-friendly – glass, food grade tins, foil?
  • Pooling resources together with people in similar situations – to get a incubator, community kitchen together ( what is needed to make this happen? It’s been $$)
  • Restaurants do not want to rent out their kitchens when they are not using them (haven’t found one any way)
  • Many more things, that I have discovered that haven’t been listed..

I am still working on getting Sedona Pies re-launched, this is what I need to be in business commercially.

  • A Commercial kitchen to rent in Phoenix (I would also need to move there)
  • Permit fees & License fees
  • Misc stuff like Nutrition labels, packaging

I know there is a solution – just haven’t quite found it yet..

If you have any suggestions or ideas, please let me know what they are. If you are going through a similar experience, please share your story..let’s see if we can help each other.

One Response

  1. Bill
    | Reply

    Do you want to virtue signal or do you want to sell a pie.

    McDonalds decided to listen to the people who were not their customers and change their cooking process. Making their French Fries almost tasteless. They then trumpeted this fact to the people who convinced them they needed to change, these people still did not buy their product as they were never customers in the first place.

    Relics (on 89a) has been testing the waters with kitchen sharing, you may want to talk to them.

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