Provenance has been working with Brady at B True Bakery for a few years now. The introduction was made by a mutual friend & business owner, Kevin Richardson of Soggy Paws. The coconut roches and chocolate chip cookies fly out of our stores. They are great-tasting and satisfying, without the refined sugar or preservatives in many other sweets. Here's more insight to this fantastic business!
How did you get into this line of business”?
About 9 years ago, I made a big change in my life and currently weigh 70 pounds less than I used to. My doctor encouraged me to lose some weight and become more active. I chose to cut-out all processed foods and ingredients from my diet and eat only all-natural, whole grain foods. I love to cook, so the change wasn’t too impossible from a diet perspective. My one big challenge was my sweet-tooth. After looking everywhere, I couldn’t find desserts that fit my new lifestyle. I started working on my old family recipes and converted them from their original processed ingredients to all-natural and 100% whole grain ingredients. Trial and error went a long way, but in the end I had a pretty good start. After 9 years in the Hair Industry as a Colorist, I chose to make a career change. First stop, The French Pastry School here in Chicago to receive my Pastry Certificate. 4 Months after Graduation, B True Bakery was born. I’m excited to offer a unique and one of a kind product that is not only flavorful and delicious, but a better choice than most trans-fat and sugar-laden baked goods.
Where do you find the inspiration for the products/flavors you select for your portfolio?
Initially, my product list came from my own personal desires and cravings. Each time I craved a new type of dessert, it was off to the kitchen with an old recipe for some trial-and-error conversion. After that, a lot of my inspiration comes from my customers. They have great ideas for products they would like to see given the “B True” Treatment. As for flavors, I’m a wild child. I cook dinner almost 7 nights a week. I find a lot of my flavor profiles for my sweet dishes and breakfast items come from my savory creations. I have a Strawberry-Basil Oat Scone that is to DIE for. The idea came from a salad I had tasted. I was hooked. A lot of inspiration also comes from ethnic cuisine. Im a big fan of spice, so you see a lot of ginger and occasionally cayenne in my recipes. Sweet and Spicy is one of my signature combos.
What do you see as the biggest benefit you offer to your retailers and consumers?
I know it may sound contrived, but a personal understanding of my food and the mission of B True Bakery is the biggest benefit. I don’t produce and sell just another ‘all-natural’ product, I produce a lifestyle option. Besides my diet, a large portion of my weight loss can be attributed to SPIN. I have been a certified SPIN Instructor for 8 years and currently teach at Lakeview and Lincoln Park Athletic Clubs (and soon to open Lincoln Square Athletic Club). Knowing what individuals like myself want out of a healthy, balanced lifestyle allows me to directly impact my customers in a positive manner. I have a few regulars who have lost and continue to lose large amounts of weight, while still enjoying my baked goods and an active lifestyle. One person comes to mind immeadiately who has lost over 50 pounds in the past 3 years and eats one of our Whole Wheat and Clover Honey Snickerdoodles everyday. That’s a true testament to what we at B True Bakery Represent. B Healthy. B Extraordinary. B True.
Describe your a-ha moment that made you say, “I’m going to do this!”
After being a successful colorist at a wonderful local salon for 7 years, I started to feel like a career change was needed. I very much loved the salon world and the amazing relationship I had with my clients, but felt like it was time to do something for me. Also, after discovering over the years that I STILL couldn’t find decent healthy-options for baked goods, decided I had to be that guy. It was important for me to get a formal education in Pastry before opening my business. I needed to understand not only HOW to bake, but what happens WHEN you bake. Chemistry was familiar to me, from my years of coloring, perming and relaxing hair, but food was different. The French Pastry School offered me such an incredible opportunity for an amazing education. I continue to be an active Alumni, supporting FPS anytime I can. They have gone above and beyond supporting me AFTER my graduation. I know that an answer, advice or assistance is only a phone call away. They are so dedicated to their Program and Education, the success of the Graduates’ shows that as well!
