Jeremy, an American expat, moved to Da Nang in 2015 on a tourist visa and fell in love with the city. With no prior experience in food and beverage, he started baking as a hobby in his apartment, selling to neighbors. By 2018, he opened his first brick-and-mortar location in Son Tra, sleeping on the floor for months to keep the business afloat. Today, Jeremy's Kitchen operates a flagship cafe in a new condo tower near the airport, a second location in Hoi An, and a 400-square-meter production facility. The business survived COVID-19 by pivoting to birthday cakes for local Vietnamese customers, which proved recession-proof. Jeremy emphasizes starting small, building a local reputation, and waiting at least two years before making major commitments. He also discusses the challenges of hiring, creating standard operating procedures, and accessing capital as a foreigner. The interview offers practical advice for aspiring expat entrepreneurs and a behind-the-scenes look at running a successful bakery in Da Nang.
Key Facts
- Jeremy started selling baked goods from home in 2015 and became a legal business in 2018.
- Jeremy's first brick-and-mortar location opened in March 2018 in Son Tra, Da Nang.
- The production facility is 400 square meters across four floors.
- Jeremy's Kitchen has a second location in Hoi An.
- Jeremy advises newcomers to wait at least two years before starting a business or buying property in Vietnam.
