Rosie Doyle – CAFRE Alumni
Rosie Doyle, from Draperstown recently opened new business premises in Cookstown – Rosie Cakes and took time to share some tasty tips about her education, career and passion for all things sweet!
What course did you study at CAFRE and how has it influenced your career?
I studied at Loughry Campus on the BSc (Hons) Degree course in Food Design and Nutrition and graduated back in June 2017. Where does time go!
Why did you decide to study at CAFRE?
To be honest I wanted to study on a degree course, close to home, that would help me develop my knowledge and practical skills to drive on my passion of running my own food business. During the course I learnt about the complexity of ingredients and their role in the production of safe, wholesome foods.
What was your first job?
My mother introduced me to baking at an early age and I developed a flair for adapting recipes and trying out new ideas. Whilst studying at CAFRE I further developed my passion for all things sweet! My baking for family and friends became more intense and I got our kitchen at home passed by Environmental Health to allow me to start selling my creations to the public. During my degree studies I was earning money, doing a job I loved. Shortly after graduation I started working in the bakery department of Tesco, preparing baked goods for the retail counter. From working within the store I realised I could take my baking to a new level and scale up my hobby business into a commercially viable career.
What is your current job and responsibilities?
I am delighted to say that I am the boss of my own business, Rosie Cakes. Having completed a ‘Go for It’ programme I took the plunge in December 2019 and moved away from the premises at home and relocated to a unit in the Cookstown Enterprise Centre. With the support of the programme mentors and the knowledge I had gained during my degree, my business plan was approved and I can happily say I have a very tasty business.
Do you have a typical working day?
Well it’s more like a week for me! Working for yourself with part-time staff you find you become a master of all trades. I liaise with suppliers, purchase materials from the wholesalers, develop my recipes, create my menus, do the accounts and then start baking. I take pride in my products and produce all my creations from scratch and only open the shop at the weekend. Instead of being a bakery that opens every day I have opted to trade on a ‘treat yourself basis’. I open the shop two days a week and what a two days they turn out to be.
What is the greatest challenge of your job?
I am delighted with the success of my business. People seem to really love my products. I rely on Facebook and Instagram to market the business and it’s working really well for me. The challenge I have is keeping up with demand. It’s a great feeling to see people queuing outside the shop before I open, but a sinking feeling hits when you realise you haven’t produced enough to meet their demands.
What is your fondest memory of your time at CAFRE?
It’s got to be my graduation day. We were made to feel so special, the staff had gone to such lengths to make it memorable. The campus grounds looked amazing and it was a beautiful sunny day. I caught up with class mates and got lots of lovely family photos taken, which I will treasure for years to come.
Do you keep in touch with fellow students who were in your class?
Yes, I developed great friendships whilst studying at Loughry and try to keep in touch with as many as possible. As my business continues to grow I intend to seek support from CAFRE Food Technologists to help me develop my product range further. I am also delighted to employ a current student on a part-time basis to help me in the shop.
How do you like to relax outside work?
I am a real family girl and love to spend time with my family, in particular my nephew. They love spending time with me – but maybe it’s the tasty treats they love me for!
What advice would you give a new graduate?
Don’t be afraid to take a step out of your comfort zone – who would have thought that when I left CAFRE I would be running my own business and people would be calling me a Young Entrepreneur!