Happy new year one and all! It’s been a while since our last post so to those new and old, here’s where we left off: We shared adorable Good Soup OKRs and aspirations of starting to sell our soups at the farmers market, and teased “changes to the newsletter” and then promptly fell off the planet.
Folks who know me well would say this jellyfish behavior is pretty common for me lolll. HOWEVER, this is me swimming back!
Today's newsletter will be a smattering of highlights and insights from me and the biz!
We started working out of Beta Verde’s commissary kitchen 🥳. Not only do I enjoy “suiting up” for kitchen days, it's also nice having a bigger space to work out of– more storage, more stoves, more refrigeration means more soup! We’ve also still managed to make soup production a family affair which is slightly bonkers but also really tender. Jon (my husband and fellow soup master) is an avid photographer so the memories we’re making with Rem are very special.
not fancy Jon photography
We started selling our frozen soups at the Cobblestone Farmers Market!
First of all, we probably should have sent a newsletter about this when we started back in November. My b 😅
Second of all, right now we don’t have the capacity to be there every weekend but we’re doing our best to be on rotation ~ 2x per month. Below are tentative dates but we’ll always confirm via Instagram the days leading up to it.
1/18, 1/25
2/8, 2/22
3/1, 3/22, 3/29
4/12
In terms of menu selection, we will always have our 3 best sellers: Sweet Potato Lentil, French Onion and Veggie Noodle Soup but we’ll rotate in 1 to 2 additional options to keep it interesting for you and for us as well!
We also had a lil soup pick up pop up at Sayso a few weeks ago and plan to be back soon 🥰. For these events preorder in advance or pop in and grab whatever we have on hand! More details to come!
Last month Emmy (west coast cofounder) and I actually got to hang out in person Austin, Texas!! Shoutout to our day job (who shall remain nameless) for footing the bill 😜
We’ve abandoned all formalities for this newsletter and damn it feels good. We created sections and a monthly cadence because it seemed like the “professional” thing to do but it was feeling oddly pressureful and laborious so we’ve said so long! Plus, we figure if anyone who subscribes to a soup newsletter and actually opens it, probably just has time to kill so, ya know, you're welcome 😆.
Good Soup is going into her 3rd year of existence (kinda) and it’s hard to put into words how excited I am to work out kinks, try new things and noodle our future 🤩 . I have always wanted to be an entrepreneur but I’ve questioned my ability to commit to something for the long haul. I thought my deep desire for variety in my life would naturally be at odds with the steadiness required to grow a business. I’ve been pleasantly surprised that my love for Good Soup is unwavering.
That’s all for me! Be good to yourself and your loved ones.
Sie
hell yes to beta verde!!!!! and to writing whatever the heck you want haha
Love the “abandoned formalities” style! Feels like I’m catching up on a friend’s blog.