Today we’d like to introduce you to Rebecca And Jonny Raymer.
Hi Rebecca and Jonny, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I have a lot of autoimmune issues as well as a lot of food allergies and sensitivities, and have not been able to eat bread for a long time. I missed it a lot. The gluten free bread I have been able to find in the store contains allergens that I cannot eat, and tastes awful and has a terrible texture. Jonny made dough for a living for 25 years, and I asked him if he would work out a gluten free, allergen free bread for me. We have been together for almost thirty years, and he has always taken care of me and made sure I am able to have what I need to get by. I actually don’t even know how to cook! It took him a few trials, but he was able to come up with a bread that has a wonderful consistency, and a lovely earthen, artisan taste. The timing to make it into a business was right, too. The restaurant industry is quite toxic, and Jonny has worked so hard for so long to support our family. It is time for him to have something of his own, and for us to make money for ourselves and not for people who can’t even put together basic essential benefits and livable wages for loyal and capable employees. Our frozen dough business is a culmination of our love for each other, the very real market for this product, and our drive to serve ourselves and others over unethical restaurant owners.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
This has not been a smooth road. First and foremost, we are at a point in our lives where we had to make a decision to just go for it or to continue on the path of being at the mercy of the restaurant industry. My illnesses prevent me from working very much, and my medical expenses are not getting smaller as I age. We are also at an age where planning for retirement is crucial, and we have not been able to do that. We have been through so much over our lifetime of years together and feel it is now or never, and we aren’t “never” kind of people. We started this business with very little capital, but a tremendous amount of experience and passion not only for making our lives better, but for offering the simple comfort of bread to so many who do not have access to it for the same reasons I don”t. There are endless stressors to starting any business, but this is our business, and each ounce of stress is mitigated by a pound of excitement and hopefulness about our future.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Jonny, as mentioned before, has been in the restaurant industry for over three decades. He has extensive experience in kitchen and general management, and a real knack for anticipating consumer trends, wants, and needs. He is meticulous with detail and puts every ounce of care into making our dough, from reducing cross contamination risks to producing a consistent product of the highest quality in his power. His experience in restaurant management gives our business a leg up in every area of food production, from inventory management to customer growth. I am a writer, photographer, and artist, and before I became disabled, worked in the legal field and office administration. Essentially, I know how to make things happen from a practical standpoint. Together, we are a formidable team. We both feel everything in our lives has led up to us making this business successful, and it turns out we work together professionally just as seamlessly as we do personally. It has been a true testament to our relationship and commitment to each other as partners and friends.
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
Having the right kind of people in our lives has been something we’ve worked very hard at. Integrity, honesty, and empathy are at the heart of everything we do, and we surround ourselves with people who share those qualities. Life is cruel and difficult, and we have no patience for anyone expending energy on making it harder for others. Additionally, we recognize and value wisdom and experience, particularly in people we can learn from. Something that has worked very well for us is listening to and trusting people who know more than us, and doing what they tell us to. Jason Bitar of the UGA Small Business Development Center has been integral in helping us develop and execute a viable business. We started this journey with him nearly three years ago with a restaurant concept, but the world had other plans for us, as it has for many others in these times. Jason has been there supporting, mentoring, guiding, and encouraging us with his impressive bank of knowledge and experience. We could not be who and where we are without the support of our friends, family, and Jason Bitar.
Pricing:
- Our 24 ounce frozen dough ball, good for full size artisan loaves and table rolls, is currently $20.
- Our 8 ounce frozen dough ball, good for things like soft pretzels and mini loaves, is currently $10.
Contact Info:
- Website: https://www.neodelination.com
- Instagram: @neodelination
Image Credits
Personal photo of Jonny and I at our booth is courtesy of DOMA Chocolates; the baked product photos are courtesy of Pear Tree Photography; the photo of the frozen dough ball is our own.
