Robin Willis is a competitor, and she works hard at creating new flavors, as well as products to convey those flavors.
“I became interested in foods at an early age,” Robin says. “I remember canning apple butter with my mom and then competing in foods throughout years of 4-H participation. That progressed into competing in culinary events at both the Indiana State Fair and my county fair.
“After winning awards for jams and jellies, it was an easy and comfortable decision to produce and sell my work at markets and events,” she adds. In 2011, entrepreneurialism got the best of her, and she incorporated Robbybaby’s Kitchen.
“Developing new flavor combinations has inspired me for years,” she says. “There’s nothing I enjoy more than seeing the excitement on customers’ faces when they enjoy what I create.”
The maker of dozens of flavors of jams and jellies, most involving locally blended teas as an ingredient, says her work is authentic and original mostly because it’s unlike anything consumers can find in stores.
“I enjoy making flavors that are unique to me,” she says. “Each product is made in small batches with time and attention to every detail.”
That detail, and her flavor mixology, also makes her products special to Indiana. In both her home and church gardens, she also grows several varieties of mint and herbs that she uses in her products.
“I am proud of my Hoosier heritage and creating products that are sold and enjoyed by Hoosiers,” she says.
Robin sells her work at Indianapolis-area farmers markets throughout the summers and through several stores in Central Indiana, and a portion of her sales goes to outreach programs at The Christian Center in Indianapolis.
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