Clam Chowder

1000

When Biscuit Bum was invited to participate in the Montauk Clam Chowder Festival, we were excited, but also facing a new challenge. It was our first time preparing sealed, packaged biscuits for a large-scale event, requiring us to rethink how we presented our product outside of the farmers market setting. We had to quickly prototype and test packaging that kept our biscuits fresh while still reflecting the handmade quality our customers expect.

At the same time, we were tasked with baking just under 1,000 biscuits, our largest single order to date. Balancing production with packaging and presentation forced us to get creative with our workflow and logistics. In the end, the experience pushed us to think differently about scaling, helped us improve our packaging design, and gave us a valuable preview of what larger-volume retail could look like for Biscuit Bum.

Finding Biscuit Bum Everywhere!

After years of connecting with our community at local farmers markets, Biscuit Bum took on the challenge of expanding into retail stores. We began by researching local buying patterns, refining our packaging to stand out on shelves, and building relationships with store owners who shared our values around quality and community. This transition was rooted in preserving what made us special, our small-batch, handmade approach, while making our products more accessible to customers beyond the market stalls.

Through careful planning and intentional branding, we successfully placed Biscuit Bum products in multiple local specialty stores. This move not only streamlined our operations but opened the door for broader partnerships and long-term growth. Our retail presence has allowed us to share our story and baked goods with more people while continuing to stay rooted in craft, connection, and consistency.

Where to find us