A gluten-free Edinburgh bakery plans to open a second store within the next year following a successful crowdfunding push that has raised more than £30,000.
SugarDaddy’s hoped to raise £29,000 to help fund a much larger kitchen, bigger pieces of kitchen equipment and team when it launched its Kickstarter campaign in April, but exceeded the target with 382 backers investing £31,207.
The business – which is operated by husband-and-wife team JP and Amy Ranaldi and produces gluten-free cakes, as well dairy-free, egg-free, nut-free and vegan options – first opened the Rodney Street-based site three years ago after coeliac Amy struggled to find suitable bakery items.
The duo now plan to use the funds to open a second site in Edinburgh, as well as more than double the number of staff from four, at present, to as many as 10.
“We’re overwhelmed to know that we have so many supporters out there,” JP told British Baker. “In the first six months we were appealing to a more niche market and attracted mostly people with allergies, but then their friends then came in and really liked our cakes. Now it’s a 50/50 split.
“The problem we have at the minute is that we sell out most days and we’re booked for larger orders three weeks in advance. We also get requests for wholesale and postal orders.”
The business is currently in the process of recruiting a full-time baker and would look at hiring an additional two as well as front-of-house staff.
JP said the plan was to open the second shop within the year, but it would depend on the right property becoming available.
“We’re incredibly grateful and humbled by all the support we’ve had from everyone from the sharing of posts to people who have pledged crazy amounts of money,” he added.