Page 7 - BUZZ Magazine - Issue No. 3 - Summer 2022 | University of Rochester
P. 7
Photo by Brett Loie
So you want to be
an entrepreneur?
Gaines and Yang offer the
following advice:
TAKE RISKS.
Recent graduates often have less
responsibility than those who are
settled in their careers, and it’s
easier to make a big move when
you are younger. If you have a
passion project in mind, now could
be the best time to pursue it.
BE READY TO WORK HARD.
We work six days a week and often
start early. Being an entrepreneur
doesn’t mean working 9 to 5—you
have to be okay with that and
with building from scratch.
KEEP LEARNING AND
ADAPTING.
We aren’t professional bakers by
training. We’ve had to learn how
to do it, plus master skills such as
accounting and social media—or
know when to hire outside help.
DO WHAT BRINGS JOY.
Although we love cookies, other
people are likely inspired by
something else. For us, giving
people a cookie gives us joy.
We’ve even set up our farm market
booth to look like an ice cream
counter. People can see through
the glass counter and view all the
cookies and colors and it makes
them smile.
Asian-influenced flavors. recently,” says Yang. “I watched LEAN ON OTHERS.
“My personal favorite is our him dig through his pockets for Be open to meeting new people
and ask for help from people in
raspberry macaron,” adds change. He came up short, but your communities and in your
Gaines. “The white chocolate the person behind him gave him networks. For instance, our graphic
ganache mixed with pureed, what he needed to get the cookie designer is a classmate from the
fresh raspberries is delicious.” he wanted. Cookies do that— University, and we are plugged
they bring us together.” into The Meliora Collective.
The business is creating great We give a lot of advice to other
memories for Gaines and Yang. entrepreneurs, too. By paying it
“I’ll never forget this one little FIND OUT MORE forward, we can all help each other.
boy who came up to our booth www.sugarhouselosangeles.com
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