I can’t say it’s common for people to get inspired to start and maintain a business from a fraternity’s window-side spaghetti business that went viral, but that’s exactly what Charlotte Hogan did — and she clearly did something right.
The graduating senior transferred from the University of Vermont as a sophomore, eventually gaining admission into the MSDI nutrition program at Simmons. Hogan’s interest in sourdough bread was inspired initially by studying fermentation in a biology class, taking her own spin on it by making sourdough starter — and loving the results. But, it was the online video that gave her the boost to make a business out of it.
“I started a grilled cheese business out of my apartment window, with the sandwiches made on the bread, every Saturday for a whole summer,” said Hogan in an interview with the Voice. She calls the grilled cheese business one of her biggest achievements, as it inspired what is now her current sourdough bread business.
Since then, her business has taken off, with a prominent social media presence and now having a job with Simmons Dining, making sourdough bread for the Simmons community to enjoy. Eventually, she hopes to reignite a web presence by means of a blog to post recipes.
Hogan’s success has also extended beyond the Simmons community. When she reached out to former Red Sox catcher Reese McGuire to promote her sourdough, she got a response and brought him a few loaves of bread.
Not only him, though — he raved about it, bringing the bread to Red Sox team breakfasts for the entire team to enjoy. Returning the favor, she ended up with family section tickets to some Red Sox games.
I don’t think Hogan knew when she started her sourdough bread business that she’d be making it for the Red Sox, but she nonchalantly called the opportunity “pretty cool.”
With some time left at Simmons after undergrad, Hogan aspires to continue working with Simmons Dining making sourdough for her fellow students. The aspiring dietitian is also narrowing down the path she wants to take in the nutrition field.
“I’m really enjoying the hands-on experience [of the program],” Hogan said, adding that it’s a significant help in figuring out her pathway within dietetics. Outside of her academics, business and preparations for the future, Hogan says she has a “great” work-life balance, which she credits somewhat to her hobby of running — Hogan even became a marathoner on May 4, running the Long Island Marathon.
“With running, I can set goals that are less concrete,” said Hogan. “Finding hobbies that allow me to work toward something and having friends and family around has been amazing.”
One of her biggest breakthroughs, though, she cites as realizing her worst-case scenario is when she promotes her business to people who say no.
“The worst that could happen is people will say no or just won’t respond,” said Hogan. “I have no problem putting myself out there.”
