12 - Aubrey Saxton, scaling Saxy Chef from a farm stand to 40,000 pies a year

In Episode 12 of It’s Freitag, host Jan Ziegler talks with Aubrey Saxton, founder of Saxy Chef, about how a spontaneous moment at a local farm stand turned into a thriving pie business. Aubrey shares her journey from seasonal baking to leading a small team that now produces over 40,000 pies a year. She dives into the realities of scaling a food business, learning to price sustainably, saying no to big chains, and launching a frozen pie line to expand nationwide—all while staying true to her roots in Keene, New Hampshire. Whether you're into entrepreneurship, local business, or just appreciate a great story, this episode is full of honest insights and inspiration.