Better Baked Detroit
“At Better Baked Detroit, we specialize in crafting low-carb, sugar-free, grain-free baked goods. As a home bakery, every product is lovingly made by hand, ensuring the highest quality and attention to detail. Our mission is to offer delicious treats that align with a healthier lifestyle without sacrificing flavor or satisfaction. We’re committed to using only high-quality ingredients, ensuring that every batch is fresh and crafted with care.” - Karen Barnhart, owner of Better Baked Detroit. Find her products at the Royal Oak Farmers Market or place an order @ betterbakeddetroit.com
Why and how did you decide to start a food business?
Better Baked Detroit grew out of my own experience with low-carb eating. I began following a low-carb lifestyle while training for a marathon in 2019, but I had trouble finding foods that fit the way I wanted to eat and were also genuinely satisfying. My sister taught me how to make my first granola, and I continued experimenting with recipes made from high-quality nuts, seeds, and other simple ingredients.
I saw more gluten-free products becoming available, but many were still high in carbohydrates and sugar. I wanted to create options for people who were specifically trying to reduce their sugar and carbohydrate intake. Better Baked Detroit’s products are low-carb and made without added sugar, while the recipes also happen to be made without gluten-containing ingredients.
As friends and family tried my products and encouraged me to sell them, I realized there was an opportunity to offer other people flavorful, satisfying alternatives that would support the way they wanted to eat. That eventually became Better Baked Detroit.
How long have you been in business?
I began selling Better Baked Detroit products in November 2025. I initially operated as a Michigan Cottage Food business and recently transitioned into licensed production at the shared commercial kitchen in Eastern Market.
How has owning a business changed now from when you first got started?
When I started, my focus was primarily on developing recipes, introducing the products to customers, and determining whether there was a market for them. As the business has grown, I have had to think much more broadly about production capacity, licensing, packaging, labeling, shelf-life testing, wholesale pricing, and how to consistently communicate the Better Baked Detroit brand.
I am now moving from a small Cottage Food operation toward a business that can support retail and wholesale accounts. It is exciting, but it has also required me to become more intentional about systems, planning, and the long-term direction of the company.
Can you please tell us about your signature items?
Better Baked Detroit specializes in small-batch, low-carb, no-added-sugar foods made with high-quality nuts, seeds, and other carefully selected ingredients.
Our current product line includes:
Almond Pecan Granola, a crunchy, oat-free blend made with almonds, pecans, pumpkin seeds, and coconut.
Chocolate Chip Nut Bars, crunchy bars filled with nuts, seeds, coconut, and dark chocolate chips.
Hearty Seed Crackers, grain-free crackers made with almond flour, sunflower seeds, pumpkin seeds, chia seeds, and sesame seeds.
Cinnamon Chili Spiced Pecans, which are a little sweet with a little kick at the end.
My goal is to create foods that fit a low-carb lifestyle while still delivering the flavor, texture, and satisfaction people expect from a great snack.
How has utilizing the food business programming and/or incubator kitchen in Eastern Market impacted your growth as a business?
Eastern Market’s food-business programming and shared commercial kitchen have been extremely important to the growth of Better Baked Detroit. Moving into a licensed commercial kitchen has allowed me to increase production, improve my processes, and prepare the business for retail and wholesale opportunities that were not available to me as a Cottage Food producer.
I have participated in several In the Business of Food cohorts and try to take advantage of as many free and low-cost educational opportunities as possible. One thing I did not expect was the energizing sense of community I found through the classes. Connecting with other food entrepreneurs who are working through many of the same opportunities and challenges has been a great source of encouragement and has helped me stay motivated.
I have also taken advantage of the Ask the Expert program, which has been extremely valuable. Having access to people with specialized knowledge has helped me make more informed decisions as the business grows.
Through the technical-assistance program, I have also been working with Lisa Wallace Designs to strengthen my branding and upgrade my packaging. The combination of education, expert guidance, professional resources, kitchen access, and community has helped me move Better Baked Detroit into its next stage of development.
Do you have advice for future food business entrepreneurs?
Start by getting your product in front of real customers and listening carefully to their feedback. Farmers markets and local events have helped me learn which products connect with customers, how people describe them, and what questions they have.
Once you connect with a customer, continue building that relationship. Politely ask whether they would like to share their contact information—you may be surprised by how many people genuinely want to stay connected and support your business. Email, and especially text messaging, have been very valuable tools for keeping my customers informed and encouraging them to return.
Use a system to track your sales and learn who your returning customers are. At the same time, respect that not everyone wants to provide their information, and that is perfectly fine. That is why I always ask rather than assume.
I would also encourage entrepreneurs to take advantage of educational programs, expert assistance, and opportunities to connect with other food-business owners. The information is valuable, but so is the sense of community. Being around other entrepreneurs can help you stay energized and motivated when building a business feels overwhelming.
You do not need to have every detail figured out before you begin, but you should be prepared to keep learning and adapting. Growth often happens one manageable step—and one customer relationship—at a time.
You can find Better Baked Detroit products at the Royal Oak farmers market, Specialty Eastern Market days, and on her website.
Instagram: @betterbakeddet
Facebook: BetterBakedDet
Photos courtesy of Better Baked Detroit and taken by Chuk Nowak (chuknowak.com)