A side hustle success story
How Megpies Went from Front Stoop to Starbucks
The recipe for Meghan Ritchie’s wildly popular tarts has a secret ingredient: her own persistence
When Meghan Ritchie began selling baked goods on her Park Slope stoop, she did it because, well, she liked baking and chatting with her neighbors. She wasn’t entertaining the idea that Starbucks CEO Howard Schultz would walk by one day, taste her homemade tarts and scones, and say, My god, you’ve really got something here!
And he didn’t. That’s not how these types of stories go. Here’s the truth behind Megpies, Ritchie’s homemade, fancy Pop Tart-like treat that enjoyed a meteoric rise from stoop sales to local cafes to their eventual pairings with Frappuccinos and prominent placement next to the cash registers in 7,500 Starbucks around the U.S. The truth is it takes a lot of work to make a so-called overnight success look easy.
There is a tendency to sugarcoat (sorry) being an entrepreneur. Making your own hours and being your own boss sounds glorious to people unhappy in their own jobs, but the reality is much different. Success usually comes from a series of tiny steps and strategic seizing of opportunities, rather than, say, being miraculously discovered by a wealthy benefactor. And there’s no passing the buck. The founder of a company can never utter the phrase, “Sorry, that’s above my pay grade.” These are all lessons that Ritchie and her business and life partner Paul Jones learned during their five-year journey of developing Megpies Tarts.
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