Built by someone who has actually done it.

I have spent over ten years in UK food manufacturing. From the first day, I was learning how the industry actually works: compliance, food standards, yield tracking, waste management, and leading teams under pressure that doesn’t let up.

I have managed production lines with more than 120 staff, worked across fresh produce, bakery and FMCG environments, and dealt with the daily reality of getting safe, consistent food out of the door. That work is not glamorous. It is where most food businesses either become profitable or quietly start losing money.

What that experience teaches you is what actually matters. Not what looks good in a pitch deck. Not what an Instagram-perfect food brand says it does. The unglamorous parts: yield variance, supplier reliability, staff scheduling, and the spreadsheet you check every morning before you do anything else.

SophistiBakes taught me where the gap is. The software written for big food companies was too expensive and too complicated for what a small founder actually needs. The advice that did exist was either too generic or did not take the UK reality into account.

So I built the tools I wished someone had handed me when I was starting — and put a mentoring offer on top, because the tools alone are not always enough.

The tools fix the problems I had. The mentoring is me, on the other end, when the tool isn’t enough. — The Kitchen to Market promise

That is what Kitchen to Market is. Four spreadsheet tools, one bundle, an app that connects them properly, and 1:1 sessions with the person who built them all. No call centre. No outsourced support. The same person across every product.