In this special episode on brand building, Itir sits down with Talia Tutak, founder and head baker of Sixteen Mill Bakeshop, a beloved Brooklyn bakery that's completely vegan, gluten-free, and refined sugar-free. Talia shares her journey from baking sourdough bread in a tiny Midwood apartment to building a recognizable brand in New York's competitive bakery scene—all without formal baking training or significant financial backing. Talia opens up about the personal health crisis that led her to gluten-free baking, and how a farmer's market booth became the testing ground for her recipes and business model. She discusses the decision to focus solely on gluten-free products, and why that ultimately drove her success. They also explore the practical realities of running a small bakery—from sourcing ingredients directly from mills and maple syrup producers, to why Talia handles all social media herself, to the emotional challenge of reading Google reviews. Talia explains why she pulled out of opening a second location in the East Village, based on her belief that "less is more"—even when it comes to investment offers—when it comes to scaling her food business. She also shares the advice that's deeply influenced how she thinks about building her brand: "When you listen closely to your customers, they will always lead the way." Talia Tutak is the owner and head baker of Sixteen Mill Bakeshop, a 100% vegan, gluten-free, and refined-sugar-free bakery in Brooklyn. She's dedicated to reimagining classic baked goods with a modern, nourishing twist—focusing on sustainability, seasonality, and supporting small farms and local businesses. Watch the full episode on YouTube: https://youtu.be/GuF3rq5QWJE Learn more about Sixteen Mill Bakeshop: https://sixteenmill.com Connect with Talia Tak on Instagram: @sixteen.mill If you have any questions about brands and marketing, connect with the host of this channel, Itir Eraslan, on LinkedIn: https://www.linkedin.com/in/itireraslan/