Morning Coffee Event: From Dough to Business – Insights into Bakery Entrepreneurship
Aika
25.3.2025 klo 9.00 - 10.30
How a cell biologist became a cake entrepreneur? How sourdough baking became the cornerstone of another bakery business? Welcome to a delicious morning coffee event to get inspired by bakery entrepreneurship!
WiseFood – Resource Wise Food Chains project is hosting a morning coffee event where you will hear firsthand experiences from two bakery entrepreneurs – including their challenges and successes. While enjoying tasty baked goods, you’ll gain unique insights into what it takes to succeed in the bakery business and what it has to offer at its best.
In addition, a startup expert will be present to explain the differences between traditional and startup entrepreneurship, as well as the opportunities they provide. You’ll also receive practical tips on starting your own business.
The event is free and open to everyone interested in entrepreneurship – especially food industry students. You'll gain valuable knowledge, network with like-minded people, and get inspired by entrepreneurship!
Preliminary program
8:45 AM: Doors open, breakfast served
9:00 AM: Opening of the event and introduction to the WiseFood project & results of the WiseFood project’s student survey
9:15 AM: Guest speakers
From a cell biologist to a cake entrepreneur – Jonna Sinkkonen, Gaggui
Sourdough as the cornerstone of a bakery – Maija Pääkkönen, bageri Å
Entrepreneurship vs. Start-up – what’s the difference (and why does it matter)? – Lauri Koittola, Boost Turku ry
10:30 AM: Event ends
WiseFood – Resource Wise Food Chains project is hosting a morning coffee event where you will hear firsthand experiences from two bakery entrepreneurs – including their challenges and successes. While enjoying tasty baked goods, you’ll gain unique insights into what it takes to succeed in the bakery business and what it has to offer at its best.
In addition, a startup expert will be present to explain the differences between traditional and startup entrepreneurship, as well as the opportunities they provide. You’ll also receive practical tips on starting your own business.
The event is free and open to everyone interested in entrepreneurship – especially food industry students. You'll gain valuable knowledge, network with like-minded people, and get inspired by entrepreneurship!
Preliminary program
8:45 AM: Doors open, breakfast served
9:00 AM: Opening of the event and introduction to the WiseFood project & results of the WiseFood project’s student survey
9:15 AM: Guest speakers
From a cell biologist to a cake entrepreneur – Jonna Sinkkonen, Gaggui
Sourdough as the cornerstone of a bakery – Maija Pääkkönen, bageri Å
Entrepreneurship vs. Start-up – what’s the difference (and why does it matter)? – Lauri Koittola, Boost Turku ry
10:30 AM: Event ends