In August 2018 I decided to set up a glutenfree and plantbased street food business. I wanted to provide something healthy and really tasty that pretty much everyone can enjoy. It took me four months to work on the website and develop the recipes.
We traded at our first event at the very wonderful Treacle Market in Macclesfield in November 2018.
One year on and so much has happened. Setting up a business doesn't happen in isolation. It's the result of a lot of people getting behind what you're doing. We have a lot of people to thank for their continuing support. Our friends and family who have gone out of their way to help us.
A very BIG thank you to Karen who put up with me cooking up my conconctions in the very early days, and even now lets us treat her home like a hotel!
Another HUGE thank you to Jill at Pulp Friction for giving me a kitchen space. But I will go in to that more with my next post...
There are some very amazing people putting on very special events. We have found our niche and the people we like to work alongside. People who really care about their communities and about creating something special.
We are very grateful to the event organisers who took us on in our earliest of days. Jane at Treacle Market was the first to welcome us, and we continue to trade there on a monthly basis. Neil at Wolf Down Pop-Ups gave me a weekly spot on Station Street in Nottingham, and Sharon from Beeston Farmers Market let me peddle my wares every month.
Following on, Wendy from Sneinton Vegan Market let us trade with them, and the guys from Nottingham Street Food Club took us on at their gaff. Which led to trading at Sneinton Street Food Club.
We've had the very best of times in Belper, which we adore. Their community spirit and good vibes are enviable.
Manchester is one of my favourite places, and I was thrilled to start trading at Grub Food Fair, not least for the organisers positive ethics and community spirit. Levy Market was loads of fun both day and night, and in the rain. Mancunians always know how to have a laugh.
We've traded at art fairs and food fairs, green events and book fairs. We have stood in the pouring rain and the blazing sun.
There's been so many times that customers have come back to compliment us on the food, it makes me blush but I am super grateful for it.
We changed the recipe for what we do and made it even better, it's a lot of work getting it all ready for the day, but it's worth it.
It takes a day just to cook the curry. The Dosa batter takes several days to ferment. Everything is planned in advance to pull together the dish on the day of trading.
I'm getting more organised to use more local produce and be more sustainable throughout the business. As many steps as we can take, we will.
We are looking forward to year two and trading once more at so many great events.
On top of this we will be offering catering options with Dosa Love. And I'm setting up a second food business too .. so watch this space for more information.
Thanks to everyone who has had a Dosa Love from us and everyone who has supported us so far on our journey.