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Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Island Gluten-Free Bakery
Pastry products are baked from scratch using only either Breadfruit or Taro flour as its main ingredient. Hence, gluten-free. Owned and managed by Mr. Alexander Jennings, an SBDC client since November 2013. It was an intricate six-year work in progress to fully conclude the complex study of how breadfruit and taro flour are made, the sourcing of funds, the compliance with all the health and safety regulations imposed by the government, completion of the custom-built machineries and baking materials, etc. Now, baked-fresh daily at an affordable cost, Island Gluten-Free products are now available on the check-out counters of the two biggest retail stores on island.
Mele's Bakery
Melenaite Atuai became our client around February 2021. She was already a baker before deciding to have her own bakery shop. She moved forward with her own small bakery shop. She found herself a business partner and moved on in getting licensed and rented a facility for her production. She faced so many challenges in trying to go solo. Challenges such as her immigration status and finding a perfect location. She also needed financial assistance, a staff, and a strong support system from families. But none of that stopped her from pursuing what she was passionate about, and that's baking.
Mele's Bakery
Melenaite Atuai became our client around February 2021. She was already a baker before deciding to have her own bakery shop. She moved forward with her own small bakery shop. She found herself a business partner and moved on in getting licensed and rented a facility for her production. She faced so many challenges in trying to go solo. Challenges such as her immigration status and finding a perfect location. She also needed financial assistance, a staff, and a strong support system from families. But none of that stopped her from pursuing what she was passionate about, and that's baking.
Mele's Bakery
Melenaite Atuai became our client around February 2021. She was already a baker before deciding to have her own bakery shop. She moved forward with her own small bakery shop. She found herself a business partner and moved on in getting licensed and rented a facility for her production. She faced so many challenges in trying to go solo. Challenges such as her immigration status and finding a perfect location. She also needed financial assistance, a staff, and a strong support system from families. But none of that stopped her from pursuing what she was passionate about, and that's baking.
Mele's Bakery
Melenaite Atuai became our client around February 2021. She was already a baker before deciding to have her own bakery shop. She moved forward with her own small bakery shop. She found herself a business partner and moved on in getting licensed and rented a facility for her production. She faced so many challenges in trying to go solo. Challenges such as her immigration status and finding a perfect location. She also needed financial assistance, a staff, and a strong support system from families. But none of that stopped her from pursuing what she was passionate about, and that's baking.
Mele's Bakery
Melenaite Atuai became our client around February 2021. She was already a baker before deciding to have her own bakery shop. She moved forward with her own small bakery shop. She found herself a business partner and moved on in getting licensed and rented a facility for her production. She faced so many challenges in trying to go solo. Challenges such as her immigration status and finding a perfect location. She also needed financial assistance, a staff, and a strong support system from families. But none of that stopped her from pursuing what she was passionate about, and that's baking.
