Primalista Panel 2025 — Real Women. Real Kitchens. Real Results. скачать в хорошем качестве

Primalista Panel 2025 — Real Women. Real Kitchens. Real Results.

Curious how a bake-from-home business actually works day-to-day? In this candid panel from Virtual Open Week 2025, three experienced Primalistas share the wins, wobbles, and what they’d do again. You’ll meet Emily (SA), who’s kept her business thriving for six years by baking only in school terms; Manda (QLD), who swapped corporate grind for creativity and community (and a surprisingly lucrative “lifestyle bank” for staycations and investments); and Gail (VIC), a long-time grain-free advocate turning local connections into loyal customers. What we cover The moment each of them said “yes” — and the hesitations they had before that. How to structure a Primalista business around family, school holidays, and other work. Practical wins: essential-service launches, stockist partnerships, packet-mix efficiency. Council approval in plain English: inspections, simple non-negotiables, annual renewals. Kitchen set-ups and storage (from walk-in pantries to “Bunnings tubs on wheels”). Serving gluten-free customers safely while keeping compliance clean (naturally grain-free). Gentle, effective customer acquisition: local groups, collaborations, samples, and word-of-mouth. Who this is for You want meaningful, flexible work you can run from your own kitchen. You care about real food and want a proven model (without reinventing labels, safety docs, and recipes). You prefer support over solo — training, community, and a founder who picks up the phone. Your next step Join us now - sign up here www.primalalternative.com/licence. Or book a Primalista Discovery Call www.primalalternative.com/call . We’ll check fit for your goals, time, and local demand, and map how much you’d need to bake to hit your income target. No fluff — just a practical, personal assessment.