A mother-daughter duo takes on the charcuterie world with Crafted Nibbles
Brooke Bell
5/2/20234 min read
In 2021, Valencia Anderson experienced the death of her mother. While it was a devastating moment for Anderson and her daughter, Michelle, emotions shifted when a charcuterie board was delivered to their door.
“We took a trip, and it was called the Greenville Cheese Girl-that was this person's business,” Michelle said. “They had delivered a charcuterie board that came to the house that we were staying at. We just all gathered around, and we were looking and trying different things [on the board].”
Charcuterie boards rose in popularity on social media in 2019 as an hors d’oeuvre. Charcuterie boards typically feature spreads of assorted fruits, cheeses, meats and crackers laid out on a wooden board.
Valencia always saw her mom make charcuterie boards for parties growing up, but she never knew there was a formal name until the charcuterie board was delivered. She also did not realize that there were businesses that only made charcuterie boards.
“[My mom and I] were like 'We could do this,’” Michelle said. “'We can go back home and do this. This is something we could definitely bring to the city. '”
When they returned to Baton Rouge, they started planning out their first business venture. While Valencia has a managerial position at Ochsner Health and Michelle is a human resource partner for an oil and gas company, little could prepare them for running a business.
Valencia turned to her coworkers and friends for advice about managing finances and working with perishable foods like fruits and dairy.
The Andersons also used small business development and food programs at Southern University and Louisiana State University to learn how to price their products and handle perishable foods.
The mother-daughter duo officially opened their business, Crafted Nibbles, in 2021 with a post on social media showing off their charcuterie boards. From that single post, their part-time venture grew into a full-time job.
“Realistically speaking, we take orders Monday through pretty much every day of the week, whenever anybody wants them,” Michelle said. “So, in my mind, it's a side job, but it's full time as well. It's just the two of us. We don't have any employees. Whether it's inventory or doing the boards or talking to customers, it's completely us.”
The duo has designated roles in operating their business.
Michelle typically manages Crafted Nibbles’ social media accounts and creates the charcuterie boards. Valencia works with customers and vendors and occasionally, she works on the charcuterie boards with Michelle.
Although Michelle and Valencia have always had a close relationship, Crafted Nibbles has strengthened their bond.
“It has brought us closer together, be it that we may have talked once or twice a day,” Valencia said. “Now we [talk] like five or six times a day. And it's not just about the business. We laugh and talk about different things. But being closer with her is a win-win for me. It makes me happy.”
When the two first started their business, they had some challenges with understanding how to adjust to the new demands of their business.
“We do not have arguments,” Valencia said. “Now, she'll get frustrated with me, because in the beginning, working full time, I had to get a rhythm… I'm like, ‘I'll do it later,’ and I forgot several things. And she got frustrated. She said, ‘Mama, you got to figure out a process. You got to figure out a plan.’ So, I found out what works best for me.”
They have faced some obstacles as new entrepreneurs.
“Our biggest obstacle was making sure we have enough supplies,” Valencia said. “And I'm going to say that because [we] started during the pandemic; you remember the supply chain. We would order, but we couldn't get it in time. We would go to the stores; they didn't have what we needed. So [we had to be] creative and [find] other ways to put the boxes together.”
Although Crafted Nibbles is one of the most followed Baton Rouge charcuterie board businesses on social media, other popular charcuterie businesses exist in the city.
Despite the competition, Valencia and Michelle feel that Crafted Nibbles has distinguished itself.
“Freshness, taste,” Valencia said. “You can put smoked gouda on any board, but all smoked gouda doesn't taste the same.”
Valencia also believes that customer service is a major contributor to their growth.
“When I get an order, the first thing I'm doing is saying ‘Thank you for your order with Crafted Nibbles,’” Valencia said. “That's my first sentence. That goes a long way. After that, I confirm what they've ordered, and I give them a call. It's the personalization of everything.”
Michelle believes that their creativity helped them to make a name.
“I think that we have something that is unique,” Michelle said. “I am a very picky eater, so I always think about putting things on the charcuterie board that I know other people will want and crave.”
Others also agree with these assessments.
“I think Crafted Nibbles has amassed such success because of the quality of their product,” Brandi Russel, a long-time friend of the Andersons and the owner of Bee’s Bites of Bliss, said. “Their boards are of excellent quality, beautiful presentation and are delicious.”
Crafted Nibbles has built a clientele of notable Louisiana figures and organizations from just two years in business. They have worked with the LSU Foundation, LSU’s various sports teams, Southern University’s dance team and many other high-profile figures and organizations.
Now that they have found their footing, the two have begun to branch out from just creating charcuterie boards. They now hold classes teaching others how to make charcuterie boards and also are considering establishing a storefront.
Although Crafted Nibbles has evolved into a bigger business than the two expected, money is not the sole priority for either.
“Us being able to come closer together and build more so of a legacy, something that we can be remembered by, and also offering it to the community, [has] allowed us to grow [and] to grow as mother and daughter,” Michelle said.
