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Prue Wongpunlert, A25, grew up with a curiosity for how businesses work. "So many of my family's dinner conversations revolved around how companies operate, make decisions, and respond to challenges," she shared. Being exposed to the "behind-the-scenes" of business operations fostered her interest in understanding strategy, growth, and problem-solving. When it came time to plan her path of study at Tufts, Prue's interest in business led her naturally to the Entrepreneurship Minor offered by the Derby Entrepreneurship Center.
As part of the minor, Prue enrolled in classes in topics such as Entrepreneurship and Business Planning, Finance, Marketing, and a Field Study course, among others. In these courses, she learned the foundations of entrepreneurship – how to identify opportunities, evaluate markets, differentiate a venture, and understand the operational frameworks behind new businesses. One of the biggest benefits for Prue, however, was the minor's focus on building an entrepreneurial mindset and the soft skills to support it.
"Initially, I hoped to gain technical skills and structured ways of thinking about businesses like using frameworks and go-to-market strategies," Prue explained. "However, through the entrepreneurship courses, I realized that the learning went far beyond technical frameworks. I also strengthened important soft skills which helped me build both analytical rigor and practical, people-centered skills, which ultimately shaped how I approach business challenges today."
By her senior year, Prue and a group of peers who also had a shared interest in entrepreneurship and baking – Aaliyah "Aiko" Sutatham, A25, Karintra "Moya" Techakalayatum, A25, and Wongsapat "Beam" Sereeyothin, E25 – enrolled in the course Entrepreneurial Field Study. Entering the course, this group of friends knew that they would be utilizing all of the skills and knowledge they'd acquired during their studies to put together a new venture plan, but they did not know they would come out with a profitable small business.
When tasked with designing a sustainable business model, developing a product, and testing that product in the market, the group created a cookie business called Crumbs Corner. Aiko had previous experience running a cookie business, and the friends all loved baking, so they thought this would be the perfect, straightforward new venture for class.
However, as is true for many businesses, Crumbs Corner went through a few iterations and market testing to find their niche in the cookie market.
"We officially debuted Crumbs Corner at the Tufts Consumer Product Fair, where we made our first real sales," Prue said. "At the fair, we offered two flavors: chocolate chip and matcha mochi. Initially, the classic chocolate chip significantly outperformed matcha mochi, which confirmed our hypotheses that customers gravitate toward familiar flavors. However, we began showing customers short videos demonstrating the match mochi cookie's texture and explaining its ingredients. After watching the videos, customers became more intrigued, and sales of the matcha mochi cookie eventually surpassed chocolate chip."
Once they realized that customers would be open to trying different flavors and learning about their ingredients, the group began experimenting with new flavors like Thai Tea, which became a Crumbs Corner bestseller.
"We incorporated the feedback from the Consumer Product Fair into our R&D process, which taught us the importance of maintaining an open feedback loop and continuously iterating on the product," Prue shared. "By shifting our product line toward Asian-inspired fusion flavors, we carved out a niche in a highly saturated market. By the end of the semester, Crumbs Corner had developed a clear brand identity and a loyal customer base."
When the Crumbs Corner team completed their semester, they had already developed recipes, sold cookies at the Tufts Consumer Product Fair, and built a system to take and fulfill orders – ultimately selling over $1,000 worth of cookies while gaining hands-on experience across the whole process of building a small venture.
When asked about how the experience of creating the cookie business has effected her interest in business, Prue told us, "The experience shifted my mindset. Instead of seeing businesses as static entities, I now view them as dynamic systems that require constant adaptation, creativity, and strategic thinking. Crumbs Corner, and the entire Entrepreneurship Minor, didn't just teach me how to build a business but also taught me how to think like an entrepreneur in any career path I pursue."
What's next for Prue, as she enters her professional career?
Prue is currently starting her career in technology consulting, where she applies the entrepreneurial mindset, analytical rigor, and creativity she developed at Tufts and through Crumbs Corner to help organizations navigate technology-driven change.
Prue credits the minor for shaping her career direction, "It helped me discover my passion for solving complex business problems, which ultimately led me toward consulting. I especially enjoyed analyzing business cases in my entrepreneurship classes, which inspired me to consider pursuing an MBA in the future. I am currently preparing for the GMAT as part of that long-term goal."