Today we’d like to introduce you to Sandra Mccabe.
Hi sandra, so excited to have you with us today. What can you tell us about your story?
The start of my business was a slow and gradual process. I left my job as a lawyer to pursue a culinary education at a local community college. Even after taking classes, I still did not have a plan or idea. I worked at some bakeries and just assumed that I would make cakes and cookies. And yet, I didn’t love making desserts and cakes. After leaving law, I wanted to be passionate about my next career. I discovered a love for bread and worked for a time as an apprentice. However, starting work at 4.30 a.m. and the physicality of making many pounds of dough took its toll. I was really at a loss. I spent time thinking and remembering what it was that I loved about food and baking. I remembered baking and cooking with my mother. I loved being with her in the kitchen. That triggered me to remember a well loved recipe that she taught me to make, the Runza! Many people aren’t familiar with the Runza, but it is bun filled with ground beef, onions, and cabbage. My mother learned to make while living in Nebraska with my father. Her next door neighbor, a German immigrant, taught her how to make them. That prompted me to look back through the many recipes I had collected and there I found most of my recipes were savory pies.
It was a struggle to find a commercial kitchen space in which to bake. My first shared kitchen space was an hour away, but I learned so much from the owners of the warehouse. But just as I started, my elderly parents began to struggle with health issues. So, I put everything on hold and drove back and forth to Ohio to help them. While waiting at the hospital or doctor’s offices, I would dream and plan my business. Eventually, I found a commercial kitchen space just minutes from my home, but almost as soon as I started at my first farmers’ market, Covid began. Everything stopped. My father became ill and once again, I drove back and forth to Ohio. My siblings too came from California, Minnesota, and Illinois to help too. When the pandemic was over, my father had passed and I no longer had commercial kitchen space. So, it felt like I started all over again. The reality was, however, was different. All the connections I made in my journey, helped me find a place in my town, just minutes from my home. With the help of friends, I was able to renovate the space and make it a kitchen working within my budget.
Today, two years later, I am still at my kitchen! I have just hired a full-time employee to help. We struggle with the “hidden gem” syndrome because I am not located on the two major streets in my town. I continue to work hard developing new products, creatively marketing my products, and address the many daily problems that face all business owners.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The road to today has had many, many obstacles. Each obstacle forces me to address the problem with the business or myself. They are merciless in that regard.
For example, when renovating my current kitchen space, I failed the final electrical inspection because our electrician, and friend, did not follow the commercial code. The inspector yelled at me and refused to speak with me, and I was the only person present. My electrician ran off never to be seen again. I spent days trying to find an electrician because no one would correct a bungled job. I was desperate and getting really anxious. I finally found a company that agreed to fix the work, but it came with a big price tag. I screamed. I cried. I raged. Strangely, using my lawyer skills to draft a petition to sue the former electrician made me feel a bit better even if it never made it to court!
Some struggles just continue unabated. Despite the hundreds of social media posts, signs, events, community activities, and literally standing on the side of the a busy road with a sign and free samples, people continually tell me that they had no idea that my business existed and maybe I should do more to advertise.
Can you tell our readers more about what you do and what you think sets you apart from others?
I make hand-held savory pies from scratch. Very few businesses and people make food from scratch these days. It takes time and some of the skills have faded into obscurity, forgotten. I believe every part of the pie is important and that includes the crust. Yup, people don’t like to eat the crust of the pie because it is usually dry, hard, and inedible. I make my pie crusts from scratch with butter. I am as passionate about my pie crust as the meat and vegetable fillings in my pies.
On its face, it seems pretty simple and straight forward: I make pies. What I am trying to do, however, is to get people excited about their food. Taste something different. Have fun discovering something new. There is nothing I love more than chatting with people about the food and flavors they love. The joy on their faces as they describe the flavors and textures. It gets me excited too!
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Is there anything else you’d like to share with our readers?
Despite the daily frustrations and struggles, I would not return to law ever. Most days, I am physically and mentally exhausted when I go home. I am producing pies but also trying to figure out how to make my business more profitable without selling my soul. I love working with my hands. I love the creativity. I love challenging myself. On a personal note, my little business helps me engage with people on a happy, positive level and that element was missing from all of my previous jobs.
Contact Info:
- Website: https://3leggedhare.com
- Instagram: 3leggedhare
- Facebook: 3leggedhare
