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Anything Is Possible with Emily Vanlandingham

Emily Vanlandingham of New Orleans, LA runs a home bakery that focuses on school celebrations, and shares the triumphs, lessons, and challenges that have come from creating her very unique business

Think Like A CEO with Jen Morris

Jen Morris shares so many lessons from her crazy journey building a popular cupcake business in Collingdale, PA, including promoting yourself, scaling up, getting published, and validating products

Get Passionate About Sales with Amanda Schonberg

Amanda Schonberg of Baton Rouge, LA shares tons of business tips for generating more sales, building a following, managing mindset, improving time, growing an email list, and scaling up a bakery

The Feel Good Factor with Juno Rosales

Juno Rosales shares the incredible story of how she built an international brand by selling her frozen desserts from home in the Philippines before adding a second location in Los Angeles, CA

The Power Of Two with Heather & Corrie Miracle

Twins Heather & Corrie Miracle of Fairfax, VA share the backstory that led them to create their extremely popular Facebook group about marketing for sugar cookiers and other cottage food entrepreneurs

Find Work That Fulfills You with Jenny Berg

Jenny Berg of Bend, OR started baking sourdough bread during the pandemic and shares how she turned her new hobby into a home business that has finally given her a sense of fulfillment in her work.

Mom By Day, Baker By Night with Daniela Zographos

Daniela Zographos of Anderson, SC shares how she niched down to only selling custom-decorated cake pops, which made her home bakery even more successful and gave her more time to spend with her kids.

The Resilient Baker with Justina Rucinski

Justina Rucinski from Burlington, IA shares how she resurrected her custom cookie business after being sexually assaulted by a supposed client, and how her experience impacted the cottage food industry.

Turning Up The Heat with Nathan & Nicole Parchman

Nathan & Nicole Parchman of O’Fallon, IL share how they produce and sell over 200 jars of salsa and pickles each week, and have grown from farmers market to wholesale to brick-and-mortar storefront.