Pickle Shop
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Interview with Rebecca Garcia, owner of Pickles & Ferments in Portland, Oregon
Q: Can you tell us about the beginnings of Pickles & Ferments?
A: I have always been fascinated with fermented foods since I was a child. My grandmother would make her own sauerkraut and kimchi, and I loved the tangy and sour taste. Years later, I started making my own pickles and sharing them with friends and family. That's when the idea of starting my own pickle shop came up. In 2013, I opened Pickles & Ferments in Portland, Oregon.
Q: What were some of the challenges you faced in the early days of the shop?
A: The biggest challenge was finding a reliable source for sustainable and organic produce. I knew from the beginning that I wanted to use only the freshest ingredients in my products, but that meant I had to build relationships with local farmers and distributors. Also, I had to overcome the stigma around pickles being seen as old-fashioned and not trendy. I had to educate people on the health benefits of fermented foods and why they are so important for gut health.
Q: How did you manage to grow your business and become so successful?
A: Part of it was definitely luck, but I also attribute a lot of our success to our online store. We started using Shopify to sell our pickles and condiments online, and that opened up a whole new market for us. We were able to reach customers all over the country who were interested in high-quality, locally-made products. We also started offering workshops and classes on fermentation and pickling, which helped us build a community around our brand. Being active on social media also helped us connect with new customers and showcase our products in a visually appealing way.
Q: What are some exciting new products or developments happening at Pickles & Ferments right now?
A: We recently launched a line of vegan and gluten-free fermented condiments, including a beet ketchup and a cashew cream cheese. We are also experimenting with new flavors and techniques, like using wild fermentation to create unique and complex flavors. And of course, we are always on the lookout for new ways to improve our online store and make it even easier for customers to order our products.
Q: What advice would you give to someone who is interested in starting their own food business?
A: Start small, but dream big. Don't be afraid to take risks and try new things, but also be willing to pivot and adjust your plans as needed. Building strong relationships with suppliers and customers is key, as is having a solid understanding of your target market and what drives their purchasing decisions. And finally, don't skimp on your online presence. E-commerce is the future of food retail, and having a strong and user-friendly online store is crucial to success in today's market.
Thank you for speaking with us, Rebecca. We can't wait to try out your delicious pickles and ferments!
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