I have been running my own fitness company, MeganM Method, for years, which is where my love for cooking and experimenting with healthy recipes began. Managing my Endometriosis and nut allergy showed me how crucial exercise and nutrition are. I remember walking into a supermarket and every granola I tried didn’t meet my needs. I decided to start experimenting at home. Knowing how much I struggled with my nut allergy, I wanted to create a product that could help others with similar allergens. That’s why I aimed for it to be free from all 14 allergens. My goal was to create a granola that’s not only nutritious and low in sugar but also made from natural ingredients-and it had to taste great too. My background as a personal trainer helped me understand the significant difference good nutrition can make, especially in managing my condition. Nakey Bakey is all about providing delicious, healthy foods without compromising on taste.
Introducing Megan Murrie - Nakey Bakey
What was the journey like from Bare Baked to rebranding as Nakey Bakey? What prompted the change?
The rebranding journey was a bit of a rollercoaster, but also an exciting one! There were definitely some challenges, like trying to come up with a name that was totally different from anything else out there and making sure it wasn’t already trademarked. It felt like every word I thought of was already taken! But I’m a big believer that if something’s meant to happen, it’ll all work out, so I didn’t stress too much. I just went with the flow and learned from the things that didn’t pan out. We had to rebrand pretty quickly—12 weeks!—because of the trademark issue with an American company, which was a bit nerve-wracking. But now that I look back, I’m really glad I went through the whole process.
Describe the range of products you currently offer and any new items you’re planning to introduce?
Nakey Bakey granola is a healthy, low in sugar, free from 14 allergens, and totally vegan! Right now, I’ve got 10 delicious flavours to choose from—Mixed Berry, Coconut and Goji Berry, Apple and Cinnamon, Apple Crumble, Berry Ripple, Banoffee, Salted Caramel, Chocolate Orange, Chocolate and Banana, and Strawberry Mango Fusion. I’ve also been working on a couple of new products for the last 10 months, but they’re top secret for now because they’re just as unique as the granola. Fingers crossed, they’ll be ready to launch next year!
What have been some of the key successes or milestones for Nakey Bakey so far?
The big milestones and successes for Nakey Bakey really started after the rebrand. That’s when things took off, and more people started discovering the product. I’ve had so much support from people who shared my rebrand story in newspapers and on social media, which helped spread the word even more. Recently, I was thrilled to receive my first award—a 1-star from the Great Taste Awards! I also got shortlisted for the Food and Drink Excellence Award in the Free From Product of the Year category. And the cherry on top was being contacted by an MSP for a Parliament in Motion. None of this would’ve been possible without the amazing support from everyone who’s gotten behind Nakey Bakey. I’m truly grateful for all the help I’ve received—it’s been incredible!
What challenges have you faced in establishing and growing your business, and how have you overcome them?
When I started Nakey Bakey, I had no idea the hurdles that would come with creating an allergen-free product. The challenges kicked off right from the start, with finding a kitchen that could be dedicated solely to Nakey Bakey. Shona Morrison from Business Gateway really supported in the early days just to have someone to talk things through with was a huge help. She even assisted with applying for a grant to get the business up and running.
Once I got production going, I knew I had to start by trying to get into some stores, so I started dropping off samples at cafes, coffee shops, and farm shops. That hustle really helped the sales take off. Then came the curveball—a letter about my company name and the need for a rebrand. I spent a lot of time brainstorming new names, researching other businesses, and checking the trademark register for each idea. After narrowing it down, I asked for feedback, but Nakey Bakey was the clear winner for me.
These days, the challenges are all about growing the business further—everything from scaling up in the kitchen to finding help and investing in equipment. But I’m tackling it one step at a time.
How do you differentiate Nakey Bakey from other granola brands, especially in such a competitive market?
Nakey Bakey stands out because it’s truly unique. I started the business out of a personal need, and that passion drives me as I grow it. Knowing how much it helped me keeps me motivated to share it with others.
What do you believe you need most in order to scale your business? Are there specific resources, support, or partnerships you’re looking for?
Right now, I’m on the lookout for a wholesaler to partner with who can service the growing number of independent retailers and hospitality businesses looking to stock the range. I also need some help with securing my SALSA registration. It’s a bit of a new adventure for me, but I’m hopeful I’ll be officially SALSA certified soon!
How has being a member of the Food from Fife benefited your business, and what role do you see local collaborations playing in your growth?
I’ll never forget my first chat with Emma from Food From Fife—I knew right away that joining was a no-brainer. Emma has given me incredible support throughout the Nakey Bakey journey, helping me tackle countless challenges and even connecting me with suppliers I never thought I’d have access to. Being a member of Food from Fife has easily been one of the best decisions I’ve made for the business! Local collaborations will be a part of Nakey Bakey’s growth. I believe that teaming up with other local businesses and being part of the community is key to expanding and reaching more people. It’s not just about business—it’s about building relationships and supporting each other where we can
What does winning your first Great Taste Award this year mean to you and Nakey Bakey, and how do you plan to leverage this recognition in growing your business?
Winning my first Great Taste Award this year has been such a confidence booster for me and Nakey Bakey! It’s like getting a big thumbs-up that says our product is as great as we believed it was. After all the rebranding, hurdles, and kitchen experiments, it feels amazing to have our hard work recognised. This award gives me a great talking point for potential collaborations and a boost to spread the word even further. I’m excited to build on this momentum, grow Nakey Bakey locally and beyond, and hopefully wow the judges with more flavours next year!
How do you stay informed about trends and innovations in the food industry, particularly in allergen-free products, and how do these influence your business decisions?
I love keeping my eyes peeled for new allergen-free goodies whenever I’m out and about. I’m always inspired by what other brands are doing—there’s so much to learn from different products and ideas that I can bring back to my own company to make things even better. I also subscribe to several newsletters to stay updated on the latest food trends and innovations.
What advice would you give to other small food producers who are just starting out, based on your experience?
My biggest tip is to keep believing and keep the faith. You’ll hit all kinds of obstacles along the way, but that’s just part of the journey and running a business! Every challenge is a chance to learn and grow, so embrace them. I’ve had a lot of support from others, so don’t hesitate to ask for help when you need it. Stay positive and keep moving forward, and you’ll get through each challenge. And who knows? Your next big win might be right around the corner!
