What was the inspiration for starting The Tiny Marmalade?
I set up The Tiny Marmalade due to my passion for healthy food and tiny things. I’ve always been sort of obsessed with tiny jars and containers, so when I started doing jam I decided to can it in tiny jars rather than large so my friends and family could try all sorts of different flavours. Additionally the jams wouldn’t end up being mouldy in the bottom of the fridge!
Describe a typical day at The Tiny Marmalade HQ?
Apart from The Tiny Marmalade, I have two small children and a full time job as a Project Manager. So as you can imagine, we don’t have many time to be bored here at TTM HQ. I source all the ingredients and materials myself in local producers across Devon and Cornwall. I wash and peel the fruit myself, sterilize the jars, prepare the jams and leave them to set. I clean the jars, design the labels and stick them to each jar. I deal with stockists and customers, prepare orders, do the accountancy and keep our stock. Finally I also deal personally with all social media and of course the recipes blog.
It is quite exhausting at times, but amazingly fulfilling and rewarding!
Where do you see The Tiny Marmalade in 5 years time?
I would like it to stay pretty much as it is: a small, sustainable and local business that sells original, high quality preserves.
What do you think will be the 3 biggest food trends of 2016?
Veggie alternatives to usually meat based foods such as burgers.
Raw and high in protein ingredients such as sprouts, seeds, nuts. etc.
What do you like to eat?
Everything that it’s healthy, tasty and not over the budget. Specially bread and cheese!
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