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Though many youngsters have their first entrepreneurial ventures through selling snacks for their peers, Morgan Hipworth took his early interest in food to the next step. Young founder of the popular Australian bakery, Bistro Morgan, discovered a love in food through cooking shows around 7 years old. the age of.

"I observed other teenagers on the news working towards their dreams and was thinking to myself: 'If they're able to do it, I could also do it,'" Morgan says. Morgan put that belief into action "Each week, I'd prepare three meals for my parents and my extended family offering my culinary creations at the table of my family," he says. "I extended my clientele to families with extended family members, and offered fresh baked desserts for birthdays and other occasions." At age 13, he was urged to bring the samples to a restaurant in the area. He was also responsible for its supplies of baked goods as well as sweets.

Make customers part of the brand's story

"Being in a position to be able to share an engaging story that really attracts customers has been the most important aspect to building a client collection," he says. "Connection is the primary aim, and is the key to turning a one-off client to a long-term one who remains with you over the decades."

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