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I'm an Artist, Educator, Multi-passionate Entrepreneur, and Founder of The Cake Mamas.
I TEACH SMALL BUSINESS OWNERS HOW TO CREATE UNSTOPPABLE BRANDS AND INCREASE THEIR PROFITS!
Because let's face it... If you're not making money, your business doesn't make sense.
Letās talk about delayed gratification. The thing nobody wants to hear about because we all want success right now. But hereās the truthāsome of the best things in life take time, and this story proves it.
This is my former student, Jessica Bahn.
When I first met Jess, she was struggling with her sales, her confidence, and didnāt know when the right time to jump was. Maybe you can relate?
She knew she needed GUIDANCE, and someone to help her reach her BIG, AUDACIOUS dreams!
At the time she joined my masterclass, Passion To Profit, she was working at Google and decided to QUIT to pursue her business full-time.
Jess went from making $60,000 as a home baker to making $180,000 the same year she joined Passion To Profit! Can you believe that??? What a GREAT problem to have, am I right?
And on this day, FOUR YEARS AGO, Jess GRAND OPENED her dream storefront! š That alone is a huge accomplishment, but let me tell you why this is even more specialā¦
Before opening her storefront,...
Yesterday I found out that one of my favorite local restaurants closed their doors for good.
And it broke my heart.
This wasnāt just another place to grab a mealāit was a staple in the community. A Michelin star restaurant, featured on 38 different dining guides, a popular spot where people gathered, celebrated, had first dates, and made memories. The food was incredible, the service was outstanding, and the owners poured everything into their business.
But despite all of that, they couldnāt stay open.
And if youāre a bakery or small business owner in the food industry, unfortunately, this could happen to you tooāhere's what Iād do to fight for the longevity of my small business in 2025.Ā
When a restaurant or bakery shuts down, itās rarely because of bad food. Itās because of business struggles happening behind the scenes:
āļø Pricing mistakes that eat away at profits
āļø Inconsistent marketing that doesnāt attract new customers
āļø Time management struggles that leave owners ov...
Letās be realārunning a bakery is HARD WORK. Between managing ingredients, perfecting recipes, handling customer orders, and keeping up with marketing (because YES, social media is practically a full-time job now), thereās A LOT on your plate.
But what if I told you thereās a way to work SMARTER, not HARDER? A way to streamline your operations, boost sales, and even create better-tasting products WITHOUT burning yourself out?
Welcome to the future of bakingāwhere AI (artificial intelligence) is about to become your BEST employee. š¤āØ
AI isnāt just for tech nerds and self-driving cars. Itās already making waves in the food industry, and bakeries are NEXT. And friend, trust me if you arenāt using AI in your bakery yet- youāre BEHIND⦠So letās get into how you can start using AI to LEVEL UP your business:
Ever get stuck in a creative rut, making the same flavors and products over and over again? ...
Alright, letās talk all things PRICING. I know, I knowāitās one of the most frustrating parts of running a baking business. But itās ESSENTIAL. You pour your heart into everything you do (it is your passion after all š*)* but when someone side-eyes your price tag, you suddenly feel like youāre asking for a kidney. Sound familiar?
Maybe you've heard this before:
āThatās too expensive.ā
āI can get a cake cheaper at Costco.ā
āWhy is it so much for just cookies?ā
And because you donāt want to lose the sale, you panic. You start over-explaining yourself, lowering your price, or worseāthrowing in extras for free. And friend, let me just tell you this makes you sound desperate. Undercharging is NOT a strategy. You canāt build a profitable, and sustainable, business on discounts and favors. So, how do you OVERCOME pricing objections? Letās get into itā¦
If youāre reading this as a hobbyist, you can leave this page now. I...
If youāre a bakery owner or small business owner in the food industry, you probably know that social media is a powerful tool for attracting customersābut letās be real⦠it can also feel like a full-time job. (Makes sense WHY people hire social media managers, cause WHO has time for this! š)
ā You know you should post more⦠but you never know what to say.
ā You want to market your business⦠but you donāt have time to create content.
ā You try to be consistent⦠but life (and orders!) always get in the way.
Sound familiar? Youāre not alone.
Many bakery owners struggle to keep up with social media, and as a result, they miss out on potential sales, brand awareness, and loyal customers who would love to support themāif only they knew about them!
So, how do you ditch the overwhelm and start using social media as a tool to grow your business instead of something that drains your time and energy?
Letās break it down!Ā
When my former business partner, Fabiola, and I competed on Food Networkās Cupcake Wars in 2011, we didnāt just bake cupcakesāwe baked our way into the hearts of fans across the globe! Iām often asked tons of questions about how I got on the show, what the experience was like, and everything in between, so I wanted to take the time to share it all with you. In honor of International Port Wine Day (youāll understand why after reading through this interview!), Iām walking you down memory lane and reliving this incredible journey, from working out of my home with nothing to winning Cupcake Wars and watching our business SOAR!
Believe it or not, Food Network reached out to us four times before we finally said yes! At the time, we were operating our business from home, barely able to keep up with the orders we had coming in. The thought of winning without the capacity to handle a flood of new customers was terrify...
Letās get realāWhen ingredient prices increase, our small businesses feel it, hard. Eggs already jumped 267%š³, and now flour and sugar are next. Why?
š¢ Starting Tuesday, February 4th, new tariffs on imported goodsāincluding key baking ingredients like sugar, dairy, and flourāwill take effect. This means higher costs for our businesses, tighter margins, and a tougher road ahead for small business owners in the food industry.Ā
But hereās the thing: just raising your prices isnāt a strategyāitās a reaction. If you want to thrive in this economy, you need to get smart, scrappy, and strategic.
These new tariffs will directly impact your ingredient costs and operational expenses, making it more expensive to run your bakery, restaurant, or cafĆ©. Hereās what you need to prepare for:
1ļøā£ š Gas & Energy Costs ā Higher fuel prices mean increased delivery fees from suppliers, as well as higher ut...
Letās talk about branding, logos, and making sure your business speaks the language of the peopleābecause weāre in 2025, not 1825!
Did you know that cursive handwriting is practically extinct? Starting in 2010, schools began phasing out cursive instruction with the adoption of Common Core Standards. (My kids' school stopped teaching it in 2005 according to my daughters!) Many younger people today canāt even read cursive, let alone appreciate all those āloops, swoops, and swirls.!
Why does this matter for your business? Because if your logo looks like it belongs on a historic scroll, your Gen Z customers might squint at it like itās a hieroglyph! Thatās a big no-no in branding.
If youāre thinking about refreshing your brand or logo, letās break it down into actionable steps, complete with tips, resources, and strategies to drive traffic to your site as you show off your new brand identity.
Your logo isnāt just artāitās your brandās first impressio...
Letās be REAL⦠Valentineās Day is the SUPER BOWL for bakery owners. Itās bakers BLACK FRIDAY! And your sales on this ONE DAY alone can set the trajectory for the remainder of your entire year. So, if you want HIGH SALES, and even BIGGER PROFITS this Valentineās Day here are 5 things to avoid!
Heart-shaped cookies and basic-ass cupcakes? NO THANK YOU. Your job as a business owner is to find a way to STAND OUT amongst your competitors. Focus on offering products that showcase your bakeryās unique brand and vibe. Get creative with your designs and flavorsāthink custom cookies, unique themes, flavor combos, or a twist on a classic that no one else is doing. Make it your thing.
You donāt need to go all-in with crazy, over-the-top complicated cakes or DIY kits thatāll stress you out and eat up all your time. Keep it simple. Think stunning, not stressful. Products that are easy to execute and still look amazing, like beautifully de...
So you wanna start a baking business? Yay, congratulations! But do you actually know how to start one? And I mean start one the RIGHT WAY!
It's true, there are TONS of steps that go into starting a business to set yourself up for success and I wanna help you!
After starting my business with ABSOLUTELY nothing in 2009, operating a home-based business for two years, owning two storefronts as the founder ofĀ The Cake Mamas,Ā and spending over a DECADE in the baking industry, I'm sharing the DO'S AND DON'TS of starting a baking business.
You can grab my ENTIRE bundle for "How To Start A Baking Business" for FREEĀ here!Ā Inside I share my:
Plus you'll receive a BONUS of must-have APPS and RESOURCES you'll need for your business!
If you're interested in how I sta...
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