How Doris Elliott Turned Baking Passion Into Top Crow's Sweet Success

Doris Elliott has loved baking since childhood. She learned from her parents, who always baked from scratch. After completing pastry school, she worked professionally in bakeries but eventually experienced burnout, particularly after managing a bakery during the COVID-19 pandemic. Ready for a fresh start, she launched her own small baking business, Top Crow, as a cottage food producer.

Top Crow was inspired by Doris's love of crows. In winter, crows gather at communal roosts, with one crow perched at the highest point, guiding and signaling the others. That image of leadership and communication resonated deeply with her.

Enjoying the independence of cottage foods

Creative freedom is at the heart of Top Crow. Doris loves being able to bake what she genuinely enjoys and feels proud of. Some recipes are rooted in her childhood and family traditions, while others are creative experiments she refines over time until they're just right.

She started out primarily selling through her website, but later began participating in farmers markets and community events, with the benefit of their built-in customer base. Now she recognizes many returning customers, a rewarding sign of growth that only comes with time. For in-person events, planning inventory can be challenging. When she ends up with extra baked goods, she offers them for free through her neighborhood Facebook pages.

What are biofilms?

Biofilms are communities of bacteria encased in a protective layer that form on surfaces. They can develop when surfaces aren't properly cleaned and sanitized, allowing bacteria to accumulate. Once a biofilm forms, it can be difficult to remove and may even resist routine cleaning and sanitation.

To prevent biofilms, maintain a thorough, step-by-step cleaning and sanitation routine and always use sanitizers according to the manufacturer's instructions.

Keep sanitation simple

Doris's top food safety tip is to establish a simple, thorough cleaning and sanitation routine. An overly complex process can be overwhelming and often gets skipped. In a home kitchen, cross-contamination is a concern because you may prepare risky foods like marinating raw chicken or shaping ground meat into patties, outside of your cottage food production.

Her strong foundation in food safety comes from managing food service operations. Her continued education as a Tier 2 cottage food producer helps her stay current with best practices and new research into things like biofilm formation.

Staying motivated

When asked what keeps her motivated during challenging times, Doris points to her love for the hands-on, physical nature of baking. The act of creating something tangible and beautiful helps her stay grounded, even when sales are slow or marketing feels overwhelming. Seeing the finished product of her own hard work keeps her inspired.

Additionally, being able to make her own decisions and fully express her creativity also fuels her motivation to continue. For those considering a cottage food business, Doris emphasizes that success is rarely a straight line. There will be highs and lows, and learning to move through setbacks with resilience is essential.