Interested in starting your own entrepreneurial journey in food and beverage but unsure what to expect? Then read up on our interview with Jacob Topper, Owner of The Ferm Brinery and Bakehouse, located in Albuquerque, NM, USA.

What's your business, and who are your customers?

I run a micro-bakery and fermented foods company called The Ferm Brinery and Bakehouse. Our customers are people interested in locally sourced, all-natural, plant-based fermented foods.

Tell us about yourself

While researching fermentation in culinary school, I found a deep interest in the fermentation process. I've always loved fermented foods since I was a kid indulging in my grandma's homemade pickles.

What's your biggest accomplishment as a business owner?

Surviving this far and growing my brand are my biggest accomplishments. I have a long way to go, and I appreciate the small wins of running my business every day.

What's one of the hardest things that come with being a business owner?

Managing my energy.

What are the top tips you'd give to anyone looking to start, run and grow a business today?

It doesn't matter where or how you start; just start. Your business doesn't need to be your passion, but you have to do whatever is necessary to keep the business going. Always put your health and well-being first.

Where can people find you and your business?


If you like what you've read here and have your own story as a solo or small business entrepreneur that you'd like to share, then please answer these interview questions. We'd love to feature your journey on these pages.

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