Scones & Scaling: Growing The Hungry Gnome | Danielle Sepsy
Why This Episode Matters
What happens after a reality cooking show and how to convert exposure into growth
Scaling a wholesale bakery: space, equipment and financing
Why wholesale can be a sustainable alternative to retail
Every entrepreneur underestimates two things: money and time.
The Banter
Mark Pascal and Francis Schott open the show reflecting on why service still defines the dining experience. They also debate whether good wine tastes the same when enjoyed at the sink while doing dishes as it does at the table.
The Conversation
Danielle Sepsy, founder of The Hungry Gnome and known as…
The skinny
The skinny isn't ready yet — notes appear once the transcript is processed.