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Meet Anna Netri of Bibby’s Bakes

Today we’d like to introduce you to Anna Netri.

Hi Anna, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My mom and I were on keto for a while. I can just eat the same things every day, but my mom did all of this baking to make keto-friendly breads and desserts. One thing she made was these keto biscuits that were so good. In August of 2020, one day I asked her, “I wonder if we could sell these biscuits?” There wasn’t anything like that out there. I put up a post on and within a few minutes had a couple of orders. Then one thing led to another, and I developed an huge interest and love of baking, and we started to create all this new stuff. Now we have well over 50 products and are creating more all the time, all thanks to my mom’s refusal to give up bread, and my lifetime of experience as an entrepreneur. Plus, all the people who love and buy our food.

We all face challenges, but looking back would you describe it as a relatively smooth road?
Well of course yes and no. Yes in the way of we’ve had some pretty steady growth, and we haven’t pushed things too hard which is where a lot of people make big mistakes. But there is always huge learning curves. Not just in baking (which it took several months to perfect our biscuits, for instance) but in sourcing ingredients, creating systems, figuring out how to go faster without losing quality, stuff like that. Overall, it’s been pretty fun because we make sure to pace ourselves and not overwork. And, if we are doing something we don’t like – we just stop. It’s taken me a lifetime to learn that. When we stop doing things that we don’t enjoy, we not only keep growing, but we have more energy to be creative.

Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
We specialize in sugar-free, gluten-free prepared foods & desserts. We have everything from biscuits, cookies, casseroles, pizza’s, and all kinds of cakes, treats, even keto chocolate truffles. We invent a lot of our recipes so you can’t find anything exactly like what we’re doing anywhere in Memphis. We also make our food with high-quality ingredients like monk fruit and almond flour, basically things you can pronounce on a label. We pride ourselves in making healthier food that tastes delicious. Nothing irritates us more than healthy food that tastes healthy, especially desserts. It should be so yummy that you have to remind yourself that you’re eating zero flour or sugar.

What quality or characteristic do you feel is most important to your success?
First and foremost – making a delicious, high-quality product. Also, being willing to continue tweaking and learning, not getting stuck in any kind of routine – but constantly asking how things can be better.

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