Today we’d like to introduce you to Nathan Noiman.
Hi Nathan, thanks for joining us today. We’d love for you to start by introducing yourself.
We are Arizona’s wholesale vegan bakery that also offers gluten-friendly options. It all started with my wife’s addiction to coffee. Whenever we go to a new place we have to try out the coffee offerings. Going from coffee shop to coffee shop we were looking for vegan pastries to have with our coffee. We did not find too many so my wife used to bake vegan pastries that we would take with us to have with our coffee.
The start of our business was literally chatting with a coffee shop owner (unbeknownst to us) and having him try our pastry and him saying, “I would sell this!” That is the literal start of Sugarloaf Lane Bakery. We now have relationships with over 2 dozen local coffee shops and small businesses where our pastries can be had across the Phoenix metro and East Valley!
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
At times the road has been smooth, at other times we wondered if we were still on the road at all. It is definitely a path less traveled but we are always looking to learn and grow. I am always seeking help from people who have more experience or relevant advice to help us evolve and pivot the business if needed. The logistics can be a nightmare sometimes but we have a decent grasp on that.
Some coffee shops open at 6 am, 7 am, 8 am, 9 am, etc. while some close as early as 1 pm, 2 pm, 3 pm up to 10 pm.
Making sure everyone receives their pastries in good time with quality control is important. We wouldn’t be able to do any of this without our staff. The job is not for everyone but we are always looking for people who have a growth mindset, are willing to learn, coachable, etc. This helps us run the business a lot smoother.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
We specialize in creating delectable and memorable vegan pastries with unparalleled gluten-friendly options. We have a host of pastries we make, scones, muffins, and a variety of unbelievably soft and cloud-like rolls/buns but our best seller is the Cherry Bakewell. It is an English-style dessert (Natalia, my wife hails from England, UK) with a flavor profile that marries cherries, coconut, and almonds.
It is truly a work of art and almost unforgettable! Personally, I am proud of our staff and the work environment we have been able to cultivate. Our staff comes and goes but everyone who is there is happy to be there, sometimes the days might be hard but the energy is generally good in the kitchen. As far as what sets us apart, try our pastries, you tell me.
What matters most to you? Why?
The question is a bit broad. In what sense I would ask. Personally, I would say knowing that God loves me. I can move from a different place if this is my starting point.
For the business, integrity, consistency, communication, and transparency. We are currently running our business from Bristol, UK. Without these things, it makes the work hard to do but our staff has been amazing and we have been able to keep moving along. Problem-solving when needed is important and remembering to celebrate the good and being thankful for the bad as an opportunity to grow has been a sign of maturity for us in entrepreneurship.
- Instagram: @sugarloaflanebakery
Sonja Stafford Sonja Stafford | Mesa Portrait and Boudoir Photographer https://www.sonjastafford.com