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V O L . X X X N O. X X S E P T E M B E R 2 , 2 0 2 4 26 S TA R T U P S / E N T R E P R E N E U R S H I P Swann learned there's a short springtime window for harvesting spruce tips, and learned how to make syrup to see what it tasted like. "It was really good," she says. ey had to wait a year for the next harvest season, made more syrup, had friends and family taste it and realized it could be profitable. Swann and her husband had busi- ness backgrounds. ey devised a business plan and experimented with the amount and type of sugar needed for the syrup, and processing tech- niques such as macerating, boiling and straining to gain the right potency and consistency. "It has a citrus flavor and kind of woodsy flavor," she says, adding that a little drizzle adds a nice kick to a dish. e product is in about 30 stores in Maine and beyond, and is also sold online and at farmers markets and events. Within the first week of launch- ing, the first order was a specialty food store in Manhattan. A goal is to build more of a team in the coming year. A $25,000 domes- tic trade grant through the Greater Portland Council of Governments went to trade show appearances this year and to hire a social media consultant. Selling in-person works well because they can provide samples. Social media can educate consumers on the flavors and uses of spruce syrup. "We're the only company I know of in the United States that makes this kind of spruce syrup," she says. "ere was an opportunity to bring a new fla- vor into the marketplace. " is year's production will be about 4,000 four-ounce jars, working in the home's kitchen. Work is underway to convert an outbuilding into a produc- tion facility. e 75-acre property has about 50 acres that can be transitioned into a harvestable spruce forest, which should cover growing demand, says Swann. "We see spruce as being an untapped specialty crop for Maine," she says. at includes providing spruce syrup to other Maine manufacturer to include, for example, in ice cream. is year, a brewery took spruce tips for one of its ales. Startup investment was minimal. "We started by using things we already had and didn't have to buy much," she says. Sales proceeds are plowed back into the business, and a $5,000 award from Big Gig in Bangor. Swann learned about other programs and grants through Top Gun. A business loan through the Northern Maine Development Commission helped purchase the farm. "I love figuring out how to do things," she says. Veteran-built mobile bakery After being injured while serving in the U.S. Army, Hailee Carter returned home to Ellsworth, to a desk job and to her love of baking. Eventually, she bought and outfit- ted a van and trailer, launching in July 2023 as a mobile operation called On the Horizon Bakery. Today, Carter has a steady flow of customers at two locations in Ellsworth, plus events, wholesale customers and special orders such as wedding cakes. Carter pumped earnings from her work at a café and money from the sale of her house into the conversion; she already owned much of the kitchen equip- ment. Licensing and permits in hand, she secured spots at a Home Depot in Ellsworth's commercial section and at a retail spot in the downtown area. e startup was sporadic. While con- tinuing to work at the café, she started one day a week at Home Depot, adding another day later that summer at the downtown location, eventually adding a couple of days along with events and private orders. "It was a trial by error situation," she says. is year, she's been operating five hours a day, six days a week since June. Products include breads, pastries, des- serts breakfast sandwiches and burritos. Up to 100 customers per day swing by. Additional business includes online orders, events, fairs and several wholesale accounts. Research and networking helped get the business off the ground, along with the Veterans Administration's Veteran Readiness and Employment program, which helps veterans with a service-con- nected disability to explore employment options and address education or train- ing needs, according to its website. A representative pointed her to the Maine Small Business Development Centers, which offers free small busi- ness advising for Maine entrepreneurs. "I've worked with people there over the course of five years," she says. "ey helped me break everything down." Carter still connects with her SBDC mentor to discuss ideas for advancing the business. Financing included a couple of small grants, including $1,000 from the local nonprofit Heart of Ellsworth that toward the purchase of an oven. But mostly the enterprise was paid for out of pocket. Says Carter, "I wanted to fully own my dream." Laurie Schreiber, Mainebiz senior writer, can be reached at lschreiber @ mainebiz.biz R EGI ONAL S PONS OR S PR ES ENTI NG S PONS OR HORS D'OEUVRES / CASH BAR / NETWORKING WITH AREA BUSINESS EXECUTIVES S PACE IS S PACE IS L IMITED L IMITED, BE S URE TO , BE S URE TO R EG IS TER! R EG IS TER! Please register ahead at mainebiz.biz/OTRMillinocket24 S E P T E M B E R 2 5 / 4 : 0 0 – 6 : 0 0 P M / H I L L C R E S T G O L F C O U R S E , M I L L I N O C K E T MILLINOCKET » C O N T I N U E D F RO M P R E V I O U S PA G E P H O T O S / C O U R T E S Y O F O N T H E H O R I Z O N B A K E R Y In Ellsworth, Hailee Carter bought and outfitted a van and trailer, launching in July 2023 as a mobile operation called On the Horizon Bakery. F O C U S

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