Christine started her organic cookie business from home in 2020 and opened a brick-and-mortar bakery. She uses 100% organic ingredients and sells sustainable gifting products alongside baked goods, aiming to be a positive force for her community and the planet.
2020 (during the pandemic).
San Francisco.
I think a lot of people started.
To catch on like, oh, hey, these cookies are really good.
And I would say it was just.
A huge overwhelming feeling.
I mean, it was a question even to start with.
We didn't know if being an organic.
Bakery, an all organic bakery was even possible.
If we can pave the way and.
Create demand for a market like that, I think that's a great thing that we can do.
I'm Christine and I'm the owner of.
Christine's, which is my micro bakery out of my home.
And historically, I've also been an author, sustainable lifestyle content creator, and just trying to share and spread good vibes about sustainable living, organic food and whatnot.
Christine started in 2020 during the pandemic.
And one thing that I've always learned.
In my past is how food can really connect people. So I thought, why not maybe let's scratch that itch of wanting to start a business and see if we can.
Start a cookie business, which is something I'd always thought of.
It was really such a blessing to see how even just giving those test cookies to our friends and reconnecting with.
Them was such a meaningful experience to have.
And just from there it snowballed into.
Okay, let's see how we can make this work. Let's make the cookies as good as they can be.
Let's figure out how to do this.
In a commercial space. Oh my gosh.
It just gives me a headache thinking about it.
Sometimes our bakers would go in at 4am for a really early shift and.
Be greeted by 20 other catering people.
And it was just nuts.
And from there I knew I wanted.
To have some sort of brick and.
Mortar space, which is why we're at Christine's today.
So Christine's cookie company was originally just.
A cookie company, and I knew I.
Wanted to bridge my baking career with my previous career of teaching people about sustainability together.
I didn't know quite how, though, until.
I was able to take a trip to France.
And it occurred to me how common.
It was for a lot of restaurants to be called Chez Peter or Chez Christine.
And Chez is a translation to at the House of.
And it just made me think how.
Wonderful and warm it was for French people to kind of name their restaurants as if you were coming over to someone's home. Why don't I just call this company Christine's instead? You're coming literally into my home, where you won't just find the baked goods, but also other things that I personally love to use to gift that have sustainability in mind.
For Christine's what sustainability.
Means is, number one, having a commitment to 100% organic ingredients.
It's better for the planet, better for the farmers and the food producers that are making them.
I knew that this move to San.
Francisco, I didn't want it to just.
Be, oh, I'm just going to move here and earn a bunch of money.
And do my thing.
I wanted to be here, to be.
A positive force for good. We're always trying to push the boundary.
With what it means to be a.
Business that's doing good not just for.
The planet, but also for the community.
Yes.
That's a wrap.
