Q&A with The Big Buns Club
Our team got the opportunity to dive in deeper with The Big Buns Club, a Calgary specialty cinnamon bun bakery–here’s what they had to say about how they are navigating business expansion during uncertain times.
You recently decided to expand to your own location. What prompted you to do this? With all of the unprecedented uncertainty, how did you know it was the right time for your business?
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Big Buns Club started in 2020, inspired by my love for the cinnamon buns I grew up enjoying, baked by grandma. What began in our home eventually grew into a business at Calgary's Crossroads Market, serving customers, supplying wholesale partners and running community Fundraisers.
Over time, our biggest limitation became our ability to keep up with demand. With limited operating hours and a 300-square-foot kitchen, opening our own location was the natural next step. It would allow us to increase production, create jobs and build towards our long-term goal of franchising across Alberta and beyond.
There was never going to be a perfect time to expand, especially with rising costs and economic uncertainty, but after years of building our brand and customer base, we felt the bigger risk was letting uncertainty hold us back.
Every big expansion comes with a few surprises. What has been the most unexpected challenge so far, and how did you solve it?
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Without question, navigating construction and the unexpected costs of opening our first commercial location. Between permits, engineering requirements, contractors and unforeseen expenses, we quickly realized how much we'd underestimated the process.
Our biggest lesson has been learning to adapt. Rather than pushing ahead with our original vision at any cost, we divided our opening into two phases. Phase 1 focuses on getting our kitchen operational and generating revenue through takeout, delivery, wholesale and fundraising. Phase 2 will introduce our complete customer experience, including our coffee program, partnered with another amazing local brand, Monogram Coffee.
This approach allows us to prioritize revenue while giving ourselves more financial flexibility. Sometimes the smartest decision isn't sticking to your original plan, but knowing when to change it.
Looking at the local economy and changing customer habits, what are you doing right now to make sure Big Buns Club stays strong and continues to grow over the next year?
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Our biggest focus is diversifying our revenue so we're not dependent on a single sales channel and expanding our product line.
Over the years, we've developed several ways for customers to enjoy our products, including fresh cinnamon buns, frozen products, wholesale partnerships and community fundraising. Our new location will bring these revenue streams together while significantly increasing production capacity.
With customers becoming increasingly conscious of their spending, providing great value and a A memorable experience is more important than ever.
Long-term, we're using this first location to refine our operations and build a franchise model that will allow Big Buns Club to grow into new communities.
With the cost of everyday ingredients fluctuating so much lately, how do you balance staying profitable with keeping your prices in check/stable for customers?
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It's definitely been a challenge, especially with ingredients like butter, which play such an important role in our products.
We've focused on understanding our numbers, regularly reviewing ingredient costs, negotiating with suppliers and finding ways to improve production efficiency. As we grow, purchasing in larger quantities also creates opportunities for better pricing.
While occasional price adjustments are necessary, we try to keep them thoughtful and reasonable. One thing we'll never compromise on is ingredient quality. We'd rather find efficiencies elsewhere than sacrifice the product our customers love.
Ultimately, maintaining profitability while delivering great value is what allows us to build a sustainable business.
If you could go back to the exact day you signed your commercial lease, what is one business decision you would do differently?
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I would have built a much larger financial contingency into our expansion plans. It's easy to get caught up in the excitement of opening your first storefront, but I underestimated the uncertainty between signing a lease and actually opening the doors. Construction delays and unexpected expenses add up quickly, especially when you're financially supporting two locations simultaneously and transitioning one location to another.
Looking back, I would have planned more conservatively and explored our phased-opening strategy much earlier, prioritizing revenue-generating operations before investing in the complete retail experience.
I certainly don't regret taking the leap, but this experience has completely changed how I'll approach future expansions.
What is the best advice you can give to other entrepreneurs who are looking to scale or in general for entrepreneurs operating in today’s business environment?
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Fall in love with building your business, not just the idea of what it could become. Entrepreneurship is often romanticized, but behind every exciting milestone are countless challenges, difficult decisions and moments of uncertainty. Building a business requires resilience, adaptability and a willingness to learn.
Surround yourself with people who believe in your vision but aren't afraid to challenge you. Equally important, understand your finances. Revenue growth is exciting, but cash flow is what keeps your doors open.
Most importantly, don't be afraid to change your plans. Some of our biggest opportunities have come from unexpected directions, and some of our toughest challenges have forced us to become better entrepreneurs.