Interested in starting your own entrepreneurial journey in food and beverage, but not sure what to expect? Then read up on our interview with Ashley Jacot De Boinod, owner and pastry chef of Glory Hole Doughnuts, with two stores located in Toronto, Ontario, Canada.

Tell us all about your business...

We are a small batch doughnut shop committed to creating in-house products while using seasonality as a tool to create unique flavors. We typically are inspired by iconic desserts and use a handmade model whenever possible. Our customers set the tone for both of our locations. Community-minded, inclusive, and loyal. Historically, we've continuously accumulated some of the best neighbors we consider part of the GHD family.

What's your background and motivation to grow as a solopreneur?

Long ago, even before my days at Chef School, I knew I wanted to have my shop that carried the spirit of community and acceptance. My food journey began with my Grandfather, who taught me the basics of cooking. Often, you could find me playing restaurant with my very reluctant friends. It was always a source of creativity for me. After culinary school, I worked my way around Toronto at some fantastic restaurants that I feel very privileged to have worked at. As challenging as some of those spots were, it led me to abundant knowledge that would eventually prepare me to show my shop.

Over the years, I have been very passionate about changing the food industry regarding work-life balance and employer abuse. We have all experienced it at some point in our careers but, the hospitality industry is notorious for this. When the time came, I knew that my shops would be operated based on collaboration, inclusivity, and supportive leadership to disperse energy as widely as possible.

What's your biggest accomplishment as a business owner?

I like to think that my biggest accomplishment is successfully pushing through the patriarchal system that has been for many years, the hospitality industry. I feel very proud of myself for having made it through despite all of the challenges women face.

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

I find the social media aspect of running a business the most challenging. It's a platform that wasn't available when I was a young cook, so I suppose I'm a bit of a traditionalist that way. Social media changes so rapidly, and it's hard to keep up. I'd love to one day have that aspect slow down and have food-related businesses not have to rely so much on it to be able to have more focus on what matters.

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

Being a gentle employer always creates success - Create boundaries and stick to them - Trust your staff. These tips have been essential in the success of my business.

Is there anything else you'd like to share?

I'm always honored to be asked to play a small role in changing how the Hospitality Industry runs. Opportunities like this allow me to express how we can all be mindful in resurrecting a significant sector into something even more brilliant than it ever was. Getting out of archaic patterns and stepping into a more gentle way of moving is how we all can thrive and how I'd like to see things move.

Where can people find you?



If you like what you've read here and have your own story as a solopreneur that you'd like to share, then email; we'd love to feature your journey on these pages.

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