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Forged in Tradition, Fueled by Innovation

March 11, 2026

150+ Years for W.H. Bagshaw Inc.

W.H. Bagshaw Inc., the oldest pin manufacturer in the U.S., is just getting started!

The company was founded in 1870 in Lowell, MA, by Walter Henry Bagshaw. Recognizing a need in the textile industry, he brought a specialized pin-manufacturing technology from Europe to the U.S., a forward-thinking move that set the foundation for over 150 years of precision manufacturing.

Today, W.H. Bagshaw is proudly in its fifth generation of family leadership, with President Aaron Bagshaw and Vice President Adria Bagshaw at the helm.

With cutting-edge advanced technology and a skilled workforce, they uphold the same standards of dedication and quality that the company was founded on over 150 years ago. One of the oldest companies in New Hampshire, they’re a leading manufacturer of precision-machined components specializing in Swiss-style CNC turning for a wide range of industries, including aerospace, defense, medical devices, electronics, and industrial automation.

A modern vision rooted in tradition

Having worked at Bagshaw (in sales on the West Coast) during grad school, Aaron stepped into a leadership role in the early 2000s while the company was going through a transition. With her own manufacturing experience and expertise, Adria joined the team to provide “temporary” assistance. And as so many temporary stories go… she hasn’t left since!

They first connected with the NH SBDC in 2008 as they were beginning the process of buying out a portion of the ownership. Their advisor, Hollis McGuire, provided them with expert guidance and surgeon-like precision as they navigated the purchase.

Adria and Aaron were blown away by the effective, relevant, and tailored support of the SBDC.

Hollis helped navigate loan packages as they obtained a bridge loan, foresaw problems, and offered deep experiential knowledge. Despite both having an MBA, Adria and Aaron share that it’s something “You don’t fully understand until you’ve gone through it a few times!”

The next major challenge: COVID-19

During COVID, the Baghshaws, like many other companies, struggled to stay open while keeping their employees safe and comfortable. They relied heavily on the SBDC to keep them up to date on rules, data, and more. During the pandemic, W.H. Bagshaw didn’t just manage to keep their doors open, they stepped up.

They produced essential ventilator components and experienced major growth. Hollis was by their side as they increased their workforce by 30% and added three new machines to meet the demand. The company didn’t just take off; it soared. Adria shares that the experience was, “Like sprinting off a cliff!”

A new chapter (or perhaps a new book entirely!)

At the height of their capacity with sales and production, they knew they needed to move to a larger facility. Having called Nashua’s Millyard home since 1949, they needed a building that could adapt to their growing vision as it took the company forward for decades to come.

Hollis assisted by discussing and reviewing financing proposals, assessing the pros and cons of each, and providing recommendations along the way. She was also there to listen at every turn and help them make decisions on impactful details. They celebrated the opening of the newly renovated 40,000 sq. ft manufacturing facility in Hudson, NH, with a ceremonial ribbon-cutting, where Hollis joined their supportive community cheering them on in their success.

The new facility gives them the capacity to grow and operate their machines with efficiency and precision. This directly impacts both sales and their employees, whom both Adria and Aaron are quick to praise for helping them achieve this milestone.

Family and community at the forefront

Adria and Aaron have always strived for an impeccable company culture and uphold the values of family, empowerment, “make it happen”, courage, and perseverance.

“Family is at the center of every decision we make.”

Employees enjoy autonomy, trust, and even free healthcare. They recently added “gratitude” to their core values, fostering an even more collaborative spirit across the company.

Looking ahead, with gratitude

Adria and Aaron share effusive thanks for the support of the NH SBDC and Hollis’ guidance over the years.

As they look to the future, Aaron and Adria are excited to invest in AI in order to digitize documentation and streamline operations. They’re renovating additional space, hiring new talent, and continually adapting to meet modern needs, all while staying true to the company’s historic roots.

“Make sure you have people in your corner who believe in you and are willing to fight for you,” says Adria. “That’s what the SBDC has been for us.”

Aaron and Adria are continuing a legacy as they reimagine and redefine what it means to be a manufacturing company in America today. With a firm foundation, a forward-thinking mindset, and the right partners, W.H. Bagshaw Company is poised for another century of innovation.

A Hub for Rural America: The Hank’s Reno Junction Success Story

February 25, 2026

From humble beginnings catering out of his mother’s kitchen to owning the bustling Hank’s Reno Junction Travel Plaza in Wright, Wyoming, Hank Pridgeon’s story is one of entrepreneurial spirit, devotion to community, and a passionate drive to succeed.

Hank’s journey began in 1982, the day after his high school graduation, with a $10,000 loan and a vision. “I always knew I wanted to be in the foodservice business,” Hank recalls. “It was just a matter of finding my niche.” That niche evolved from catering to a steakhouse, then a cafe, and finally, the comprehensive travel plaza that stands today, a testament to his ability to adapt and expand. Notably, this expansion has been marked by strategic growth, moving from a 2,100 square foot leased space in 1987, to the current expansive travel plaza, which includes a 4,000 square foot kitchen upgrade and corporate offices added in 2021.

The Reno Junction Travel Plaza isn’t just a truck stop; it’s a destination. With Sinclair fuel pumps offering various octane levels and DEF, a restaurant serving everything from buffalo burgers to prime rib, a bar, a convenience store, and even the newly acquired 18-room Reno Junction Lodge motel, it caters to the diverse needs of travelers and locals alike. “We like to have fun,” Hank explains, a philosophy that permeates every aspect of his business, from quirky decor like the saddled dinosaur out front, to exceptional customer service. “We like our customers to have fun, and we join them.”

This unconventional approach has paid off. Hank’s business thrives on a foundation of genuine connection with his customers, particularly the truckers who frequent his establishment. “Truckers and bikers are the most loyal customers ever,” he says. “If you treat them right, they’re not only going to come back but are going to tell friends they should stop here. It’s like having an extended family.”

Hank’s commitment to community extends beyond his business. He supports local charities, volunteering his time, and even providing emergency assistance during crises, such as the EF-2 Tornado Response at the North Antelope Rochelle Coal Mine. As Robby Gallob, Town of Wright Emergency Manager, attests, “His heart is bigger than any person I have ever met.” Hank’s generosity is not just about financial contributions; it’s about being present and responsive to the needs of his community. He has also dedicated many years to community boards, including the Wright Town Council, the Wright Area Chamber of Commerce, and the Wyoming Liquor Association.

A key element of Hank’s success has been his ability to navigate the economic landscape of Wyoming. He credits the Wyoming Small Business Development Center (SBDC) with providing valuable support throughout his business journey. Assistance from P.J. Burns, Northeast Regional Director for the Wyoming SBDC, and utilization of the Wyoming Business Council’s resources has helped Hank make informed decisions and adapt to changing market conditions, especially during difficult times like the 2020 pandemic.

“2020 was undoubtedly our most challenging financial year with the government mandated shutdowns,” Hank admits. “But as an essential business, the truck stop remained open, and we continued to pay all of our employees.” This dedication to his employees has fostered long term loyalty, with multiple staff members having been with Hank for over a decade.

Hank’s entrepreneurial spirit extends to addressing the challenges facing his community. Recognizing the shortage of workforce housing, he purchased apartment buildings and a motel to provide affordable accommodation for his employees and visitors. “We’re a bit unique because we’re not on an interstate highway,” Hank explains. “We’re on the busiest intersection in the state, because of the energy industry around here.” This strategic location, combined with his understanding of his customer base, has allowed the business to thrive even during economic downturns.

Hank’s success is also due to his genuine love for his work. “I get bored real easy, and I always have to have something to do,” Hank says. “People tell me I’m a workaholic. I do take time with family and friends, but a lot of that involves business because all of my daughters and my ex-wife have been involved in my business too.”

Hank Pridgeon’s dedication to Wright, and his ability to see opportunity where others see obstacles, has created a thriving business and a legacy of community support. His story isn’t just about business success; it’s a testament to the enduring power of rural entrepreneurship, proving that with hard work, genuine care for others, and a dash of unconventional spirit, one can build a lasting and impactful legacy.

Learn more at www.hanksrenojunctiontravel.com.

From Home Kitchen to Storefront: The Galvan’s Bakery Success Story

February 4, 2026

WILLISTON, ND – When Alberto Galvan and his family began baking from their home, it was simply a way to share their love of traditional Mexican breads and pastries with friends and coworkers. But demand quickly outgrew their kitchen, and they started envisioning something bigger – a storefront where the community could enjoy their conchas, empanadas, turnovers, and, more recently, donuts on a regular basis.

With limited experience navigating the complexities of launching a retail business in the U.S., Alberto and his wife turned to the ND SBDC in Williston. Language barriers, legal paperwork, and financial uncertainty could have made the process overwhelming. But with the guidance of advisors Keith Olson and Cyrena Weeks, the Galvans found both practical support and encouragement.

Cyrena worked closely with the couple to establish their legal entity and obtain an EIN, marking their first formal steps into entrepreneurship. From there, discussions quickly turned to securing a commercial space. Though retail costs in Williston posed a concern, they found a strategic entry point: subleasing space from a struggling pizza restaurant. That decision provided a critical runway to test their concept. When the sublease ended, the Galvans were read, taking on a direct lease and launching a full build-out with help from the Williston Star Fund Grant. With that support, they acquired essential equipment including a commercial mixer, oven, refrigerators, and display units.

The shift from home-based baking to a fully operational storefront in November 2022 was transformative. Alberto was able to leave his current job far earlier than expected to work in the bakery full-time, a milestone made possible by careful financial planning and a growing customer base.

Reflecting on their journey, Alberto shared, “Without the help of SBDC we wouldn’t have known how to start our business the right way. We thank God, our family, and the ND SBDC for the support.”

The Galvans continue to recognize the roles both the supportive Williston community and the ND SBDC have played in their journey. As Keith shared, “More than the numbers, we helped reinforce their confidence.” That boost in confidence has paid off. They have expanded their offerings to include donuts by popular request, and the business continues to grow with the full involvement of their family.

In recognition of their hard work, growth, and the positive impact they’ve made on the community, Galvan’s Bakery was named the Williston SBDC 2024 New Business of the Year. The honor was presented during a special ceremony held in September 2024, celebrating outstanding local entrepreneurs. The event, hosted in partnership with Williston Economic Development, showcased the bakery’s inspiring journey from a home-based cottage business to a thriving storefront that has quickly become a local favorite. It was a proud moment for the Galvan family, and a testament to what can be achieved with vision, resilience, and the right support network.

How Frontier Flame Turned a Family Recipe into a Thriving Glendo Restaurant

January 21, 2026

In the heart of Glendo, Wyoming, a culinary dream fueled by family and a dash of green chili was realized from the shared vision of Michelle Belt, her mother Zenda Lange, and her sister Ashley Durand. Frontier Flame opened its doors in April 2024.

“My mom has always wanted her own restaurant,” Michelle explains. “She has been a chef for over 30 years. She has managed many restaurants around Wyoming and Colorado and in March 2024 she was asked by one of the local business owners if she wanted to lease their restaurant. She was so excited! She asked my sister and I if we would like to be a part of this new business. We agreed and my mom signed the contract with them.”

Soon after, Frontier Flame relocated. “The owner of Kim’s Place asked us if we would be interested in buying her restaurant,” Michelle says. “We knew buying our own place would be better for us in the long run. So, we bought the restaurant.”

Initially, navigating the seasonal rhythms of a tourist town presented its challenges. “Trying to decide what the best business hours would be with a small staff has been a challenge,” Michelle says. Through trial and error, Frontier Flame has found their rhythm. Each member of the team brings unique skills to the table: Zenda’s renowned culinary expertise, Ashley’s seasoned bartending skills, and Michelle’s diverse background and entrepreneurial drive.

Before Frontier Flame, Michelle Belt had aspirations of business ownership. Seeking more information about the process, she met with Steen Stovall at the Wyoming Small Business Development Center (SBDC) Network. “Steen was extremely helpful! He helped me with market research for a laundromat, writing a business plan, and gave me information about business licenses,” Michelle recalls.

The Wyoming SBDC Network came back into the picture for the family’s new restaurant and proved to be a beneficial resource for the business. “From information on LLC’s to social media advice, the services and resources provided by the SBDC has been a blessing! The market research was a big help.” Michelle says of her work with Steen and the SBDC team. “There is a comfort in knowing that if I am having trouble solving a problem, that they will be there to help me solve it.”

Frontier Flame has received great reviews, and they plan to expand their business soon using the business’ secret ingredient: Zenda’s legendary homemade green chili. “My mom Zenda has developed an excellent green chili recipe over the years. We have plans to ‘can’ it and sell it in stores,” Michelle shares.

Michelle also envisions Frontier Flame expanding to multiple locations and diversifying her own entrepreneurial portfolio with other businesses. As for advice to other entrepreneurs, she emphasizes the importance of having a strong team. “You can be the hardest working person, but you can’t do it all.

Learn more about Frontier Flame here.

Learn more about Wyoming SBDC Network here.