While many kids his age enjoy sleeping in on weekends, a boy from St. Thomas, Ont., is busy getting ready for a day filled with baking, and it’s turning out to be a sweet deal.
For the past two months, Liam Tait has been figuring out how to manage his own baking business, serving real customers, balancing his books, and meeting actual deadlines.
His venture is called Liam’s Cinnamon Rolls, and it’s taking off.
“It’s been hard, but it’s been very fun,” Liam said.
The idea for the business came from a specific goal – he wanted to buy a Lego set that costs an impressive $600.
“I had to find a way to earn money to get it, so I just started making cinnamon rolls,” he shared.
This simple side project quickly gained attention as Liam and his mom spent up to 10 hours each Saturday and Sunday baking cinnamon rolls entirely from scratch.
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Fresh out of the oven, these cinnamon rolls are being transferred out of their trays to cool before being iced. (Alessio Donnini/ )
Even though he only took orders from close friends and family at first, within three weeks Liam was proudly posing with his brand new Lego set, curious about what might happen next.
“People kept being interested. It makes me feel really happy and excited [to see],” Liam said.
<p. As demand grew, it became clear that Liam's Cinnamon Rolls could be more than just a hobby. His mother, Angel Davie, mentioned they now operate in a fully certified commercial kitchen.
“This really took off … we started looking into kitchens; I got my [food handler training], and that’s how we ended up here,” Davie explained.
This quickly evolving venture also turned into an excellent learning experience for both of them, according to Davie.
“For his first $600, I paid for all of the ingredients and things like that. When he said ‘Mom, I can keep making these,’ I told him ‘Then you need to learn how business works,’” she recalled.
Since then, Liam has taken charge by buying his own ingredients and using a spreadsheet to track orders and inventory.
“It’s really his business,” Davie said.
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Davie and Liam, wearing aprons and shirts made for the business hold a freshly iced batch of cinnamon rolls. (Alessio Donnini/ )
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Cinnamon rolls being iced in the St. Thomas, Ont., kitchen operated by Liam and his mother. (Alessio Donnini/ )
“Every half hour there’s a double batch coming out; you just cut it set it aside let it rise,” Davie explained. “Once it’s done rising we roll it all out together.”
In the oven they brush the buns with a sugar-water mix which keeps them moist while adding sweetness.
When they reach 190 F it’s cooling time before adding on lots of icing on top-a classic recipe with just enough cream cheese flavor-though there’s also a dairy-free option available too.
Although it’s quite time-consuming, Davie couldn’t be happier helping her son succeed.
“I’ve watched Liam blossom. He’s become more outgoing. He’s quite content. Every time I read him reviews, his face lights up. It’s nice seeing community support too,”Davie shared.
“And if anyone’s looking for some great cinnamon rolls, I know a 12-year-old who makes pretty good ones.”
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Cinnamon rolls seem easy until you have to make hundreds
< Liam confidently says making cinnamon rolls is straightforward work; Davie mostly agrees but adds that scaling it up requires time and careful planning. The process begins with dough; they use a bread maker which helps knead it without much manual effort. By the time one batch finishes baking another goes right in.Source link
