Today we’d like to introduce you to Bianca Gomez.
Hi Bianca, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My entrepreneurial journey started long before I ever had the idea to open a business.
It was 2011, I was in my early 20’s and had been struggling with chronic neurological pain for many years. I was exhausted—not only from the pain, but by the feeling of being stuck in an endless cycle of managing symptoms rather than actually healing. Every day I relied on medication just to feel “normal,” all while a list of side effects made daily life increasingly miserable. I was fed up, frustrated, and desperate for a real solution.
One day, I decided I’d had enough and set out to find real answers for myself. For the next three days, I immersed myself in everything I could find—scientific studies, health blogs, patient forums, and personal recovery stories from people who had experienced symptoms much like my own. The more I learned, the more I began to see the same idea emerging again and again: what we eat matters.
With this new understanding, I took a leap and completely transformed my diet. Within a few months, the difference was undeniable. I felt better than I had in years. I had energy, mental clarity, and best of all, the pain that had once been a constant part of my life was virtually gone. Finally, I had found what felt like true healing for myself, and I knew immediately that I wanted to share what I had learned with others. This desire would become the catalyst for the next 15 years of my life, leading me to continue learning how to cook real, whole foods and pursue a formal education in nutrition.
In 2017, I graduated from Bastyr University with a degree in Nutrition and Culinary Arts. While in school, I began my career as a nutritionist and personal therapeutic chef, specializing in coaching and cooking for clients with special diets, health conditions, and wellness goals. Over the years, I had the privilege of serving hundreds of amazing clients, and I absolutely loved helping people discover how good food could support their well-being. But I also realized that personal chef services simply aren’t accessible to everyone. I wanted to find a way to bring support, nourishment, and confidence into more kitchens – and that became the inspiration for Auntie B’s pantry.
In early 2023, I officially launched Auntie B’s Pantry with a very simple goal: to make cooking good food at home a little easier for more people.
After starting small under Michigan’s Cottage Food Law, I moved production into a shared licensed commercial kitchen operated by Can-Do Kalamazoo. This move has given me the space and resources to continue growing and expand beyond my local community. Today, Auntie B’s Pantry can be found seasonally at the Kalamazoo, Portage, and Richland farmers markets and offers nationwide shipping. And this holiday season, I’m also honored to be joining the Christkindl Markt in downtown Grand Rapids as a pop-up vendor.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Running a business is not for the faint of heart. It has challenged me in ways I never expected, pushed me far outside my comfort zone, and required me to wear more hats than I ever imagined. But it has also been one of the most rewarding experiences of my life. There have been setbacks and hard days, and there will undoubtedly be more. When they come however, I try to remember that the challenges are part of the journey—and that my purpose is bigger than any one difficult season.
Thanks – so what else should our readers know about Auntie B’s Pantry?
At the heart of Auntie B’s Pantry is my belief that everyone deserves access to good, nourishing food and the confidence to make it at home. I’ve created each recipe with simple, wholesome ingredients and plenty of room for creativity and customization. My products are designed to be a starting point rather than a rigid recipe, giving home cooks the freedom to make each meal their own. I also intentionally create products that work for a variety of dietary needs, including gluten-free, dairy-free, and plant-based diets. At the end of the day, I just want to make real food easier to cook and easier for more people to enjoy.
Is there anyone you’d like to thank or give credit to?
I feel incredibly fortunate to have such a wonderful circle of people supporting me. I truly wouldn’t be where I am today without them, and there are so many people I have to thank. My partner, Katie, has stood beside me through every high and low, including the early cottage food days when our kitchen was completely taken over by my business endeavors. My parents, who have run their own small business for more than 20 years, have been an invaluable source of wisdom and guidance. Their firsthand experience has taught me things I could never have learned from a book or a Google search, and their advice has helped me navigate challenges and avoid mistakes I wouldn’t have known to look out for. And beyond them, I’m incredibly grateful for my family and friends, who have continually shown up with encouragement, support, and belief in what I’m doing. I’m deeply grateful for every one of them.
Contact Info:
- Website: https://auntiebspantry.com
- Instagram: https://instagram.com/auntiebspantry
- Facebook: https://facebook.com/auntiebspantry
