As with many entrepreneurs, Antonella’s greatest achievement on the programme was creating the business in the first place- “I wasn’t a chef or an entrepreneur but knowing I built my business from scratch keeps me going every day, especially when it gets tough.”
The Bocconcini Bakery now have a lot of competitors but will always be the first company to sell gluten-free pizza bases on the market that both look and taste like a normal pizza. The business currently sells frozen gluten-free pizza to pizzerias, has been growing steadily for four years and is now ready to expand. The business will be evolving again soon, preparing to expand their product line and expand into retail after a rebrand so they can sell directly to the consumer.
“Every day I learn something new about business. Before working with CPG, I didn’t know what being an entrepreneur meant. I learnt how to create a brand, a product and most importantly how to work with people and manage staff. I have worked in every aspect of my business from accounting to cooking and dealt with everything over four years. This was hard as I couldn’t concentrate on growing the business, but now knowing about all aspects of the business my new production manager is taking control of everyday tasks and I can focus on the rebrand.”
“If you’re thinking of working with CPG – Do it, do the training and follow the course, and if you can afford one to one coaching too it helps a lot to be specific about your industry.”
“Although the course was four years ago, I still recommend working with the team and I love talking to the people I meet about the training as I was so impressed with CPG.”