How it All Started...
The Flour Box was born out of a simple college hobby. Its story begins in the summer of 2014, when I was about to enter my freshman year at the University of Washington and had the world ahead of me -- endless possibilities awaited. I'd just picked up baking after taking a cookie-making class (as a birthday gift) and instantly fell in love. Before this point, I had never baked or cooked a single thing from scratch in my life; but once I did, it was quite literally life-changing.
So as my journey through college began, as did my one with baking. Every week I would spend time in the kitchen creating something new, to ease the stresses of school and personal life. I researched, experimented, tasted, tweaked. It became somewhat of an obsession. But even with this new outlet, pressures eventually built up and I soon felt lost with no real direction. Baking became my saving grace as I realized that this could be something I pursue, something I could finally be proud of.
In late 2016, I switched gears to study business management. With no experience in business, a lack of formal training, zero connections in the food industry, and less than 100% support from my family, I went for this baking thing anyway. Orders came far and few in between at first, but people always had good things to say. These early clients are the ones who kept me going (I thank them from the bottom of my heart).
So I worked tirelessly to improve and to prove wrong those who doubted me -- "I can do this." Soon enough, a handful of orders would come in every week and keep me busy during whatever free time I had. From there, business escalated and showed no signs of slowing down. It. was. amazing. Baking not only boosted my self-confidence, but also my sense of purpose: to create and give to others and provide some sort of happiness, no matter how small an amount. It was my goal then and still is now.
Fast forward a bit past a crazy-successful pop-up, incredible business opportunities, and an outpouring of positivity from people all over Seattle; it's hard to believe I started The Flour Box little more than a year earlier. It has certainly become something I can truly be proud of, more than anything.
The road to where I am now hasn't been easy. It's been messy and exhausting and full of tears (both happy and sad). I've faced more failure and rejection than I would like to admit.. But it's been a beautiful journey and I don't regret a second of it. I'm so grateful for those who believed in me when I didn't believe in myself. The Flour Box is here because of YOU, and I cannot thank you all enough for the love and support. The best is yet to come.
- Pamela Vuong