In this episode of Time We Discuss, we’re exploring what it’s really like to start and run a gourmet dog treat business with Angela Borne.

What began as a homemade solution for her own dog eventually grew into a part time business, farmers market operation, online store, retail partnerships, and physical storefront.

Angela shares what she has learned about:

  • Turning a hobby into a business
  • Why packaging can make or break your pricing
  • Expanding from dog treats into custom pupcakes
  • Using social media to build a brand before you even launch
  • Selling through Etsy, Shopify, farmers markets, and a storefront
  • Building partnerships with local pet businesses
  • Why you should look for funding at the beginning
  • The importance of time management
  • Whether you actually need a business degree
  • Expanding into the cat treat market

We also talk about the realities of profitability, including why a high gross margin does not necessarily mean a high personal income for the business owner.

If you’ve ever wondered whether you could turn your love of dogs, baking, or entrepreneurship into a business, this conversation offers a behind the scenes look at what it actually takes.

Is running a gourmet dog treat business the right career for you?

Watch the episode and decide for yourself.

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Timestamp:
0:00 - Intro
0:29 - Why Create a Gourmet Dog Treat Business?
2:07 - Can Selling Dog Treats be Profitable?
4:07 - Setting the Right Price and Packaging
5:46 - Adding New Products
7:15 - Best Ways to Advertise a Dog Business
10:06 - Going From Online to Physical Storefront
13:04 - Partnering with Local Pet Stores
14:57 - Best Kept Business Secret
17:47 - Education Needed to Have a Dog Treat Business
20:02 - What About Gourmet Cat Treats?
23:06 - Brandy Smith LeCours (Enchanted Flour Bake Shop)
23:27 - Angela Borne Talks Animal Allergies and Food
24:39 - Episode Highlights
28:09 - Expected Growth for the Pet Foods Industry
29:07 - Outro

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Guest Information:

Angela Borne

Also Mentioned Directly or Indirectly in This Episode:

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