We had the good fortune of connecting with Kris Benotti and we’ve shared our conversation below.
Hi Kris, maybe we can start at the very start – the idea – how did you come up with the idea for your business?
I always have loved baking, and watching the smiles generated by handing someone a surprise cookie, or other treat. My friends encouraged me to start my business. One of them bought me a food scale and Benotti Baked Goods baking adventure began. I , along with many loved ones have food allergies/ sensitivities and I started creating recipes with that in mind.
Let’s talk shop? Tell us more about your career, what can you share with our community?
I am actually a full time bartender. My baking business is my side hustle. I enjoy baking that much! Time management is crucial for my business and job to not interfere with one another. I am fortunate to work for and with very supportive people so if I need a shift covered to bake pies it happens. They are all very encouraging and supportive of my baking adventure. It would be wonderful one day to only have to bake. To build my business to the next level For now I am grateful for the orders I receive and know my recipes are made with love high quality ingredients, and baked with their food sensitivities in mind.
Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I live in what I call a sleepy little beach town in south Florida. We would definitely hit the beach, ride bicycles along the inner coastal. Drink coconut water and local mangoes (if it’s the right season.) Definitely worth the trip down to Miami to the arts district to admire all the beautiful wall art. Hit my favorite local bar , Gramps and hopefully enjoy a live band.
Who else deserves some credit and recognition?
With the help of my husband , Allan Chastain we built,( well mostly him, ) a commercial grade kitchen on our property for me to bake in. Without his building knowledge, years of honest taste testing – (lots of disaster gluten free recipes…) Benotti Baked Goods wouldn’t be here today. As for a professional who has greatly inspired and motivated me that would be Joanne Chang, the talented creative force behind the Flour Cafes, and multiple cool books. She explains the science with her recipes which is so important to someone like me who has food allergies and can not always taste what she is baking.