Today we’d like to introduce you to Claire.
Hi Claire, so excited to have you with us today. What can you tell us about your story?
I started Wee Baking Co. in 2025 after retiring from 30+ years in the software industry in Oregon.
The business is my way of paying homage to my Scottish roots. I grew up in Glasgow, Scotland, before going to college in London and then moving to America. My baking recipes are a combination of traditional–shortbread, scones, cakes, and other items with my own wee twists on the classics.
I’ve been baking for as long as I can remember, starting as a little girl when I “helped” my mum in the kitchen by licking the spoon and doing quality control! While I technically learned how to bake in home economics class at school, I’ve always baked for my family and friends. I don’t think I’ll ever stop learning, and continue taking baking classes today at Portland Community College.
I’ve lived in Portland since 1995 and have worked at a number of software companies, starting way-back-when with Sequent. While I was still working, I saw baking as a way to release stress. I gave away most of what I made and one of my friends suggested that I sell what I made. I didn’t necessarily believe that people would actually pay money for those things; however, the idea piqued my curiosity. When I retired, I decided to make Wee Baking Co. a reality.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Lifewise, I love Oregon, but it has sometimes been difficult building a life so far from my family back in Scotland. In many ways, Wee Baking Co. is my way of reconnecting with my heritage.
As far as baking goes, the biggest challenge is coming up with creative recipes. I don’t always follow standard recipes, and try to come up with interesting variations. For example, one my customer favorites is Scottish shortbread. I make a traditional version, and also make chocolate shortbread with pistachios and savoury cheddar and chive shortbread. I go through many, many iterations –most of which never leave my kitchen–before deciding on a recipe that’s good enough for my customers!
When it comes to the business side of things, the biggest challenge is finding the balance between marketing in a way that makes more people want to buy the goodies and not getting so overwhelmed that my pleasure turns into stress. I’m interested in scaling up, but want to do it thoughtfully. I’ve experimented with pop-up sales and even vending machines, and am exploring other ways to bring my baked goods to a broader audience.
Thanks – so what else should our readers know about Wee Baking Company?
I never imagined I’d be running a small baking business! Believe it or not, my software industry experience helped shape my approach to Wee Baking Co.
For one, I’m big on development and quality-testing. I start with high quality, authentic ingredients, whether that’s Lyle’s golden syrup or the Jelly Babies (imported from Scotland) that decorate my Empire Biscuits.
I put a lot of thought and work into every offering. For example, I experimented with a dozen different shortbread recipes before coming up with the version that meets my high standards! I also test a lot, engaging my friends, neighbors and anyone else I can find to participate in the quality assurance process. Believe it or not, one of my challenges is finding additional objective testers!
I’ve also adapted the SaaS (software as a service) subscription model for my business. I call it BaaS (baking as a service). I offer subscription plans where people can sign up for one, three or six month increments. Each box includes eight items that change every month: two each of four different items. With every order I include a card that lists fun facts and trivia related to Scotland.
My favorite part is teaching a bit of Scottish slang so my customers can impress their friends.
I also offer an a la carte menu, as well as themed holiday boxes for Thanksgiving, Christmas and Valentine’s Day.
Wee Baking Co. has only been around for a year, and the majority of my customers have been with me since the very beginning, renewing their subscriptions again and again. I’ve also met so many new and interesting people who appreciate Scottish baked goods.
This project has been fulfilling on so many levels, but the best part is connecting with people and putting smiles on their faces.
Are there any books, apps, podcasts or blogs that help you do your best?
I of course love the Great British Bake Off on Netflix. Nigella Lawson has been a fantastic addition as a judge!
I listen to a lot of food podcasts for inspiration, and Tenement Kitchen is a big favorite. The host, Peter Gilchrist, is a Scottish food historian is from Paisley, the town I was born in just outside Glasgow.
How to Fail is another podcast I listen to, where accomplished people talk about their failures and what they learned. Fascinating stuff!
On Instagram I follow @RovingHaggis, a Scottish baker living in Melbourne, Australia. She just released a recipe book, and her baked goods are amazing.
I’m always reading a good book, mostly fiction. I highly recommend Eleanor Oliphant is Completely Fine, by Scottish author Gail Honeyman.
Contact Info:
- Website: https://www.weebakingco.com/
- Instagram: https://www.instagram.com/weebakingco
