Angela Awunor of Glenn Dale, MD shares how she moved her thriving custom cake business from a commercial kitchen into her home, and how she maintains work-life balance with two full-time careers
In this very special 100th episode, previous guests come back on to share an update of what’s changed since they were last on the show, what’s surprised them, and what they’ve learned along the way
Stephanie Wiley of Whitefish, MT shares how the tragic loss of her son inspired her to start a cookie business, which she has quickly grown by seeking help from others and investing in the business
Tamara Ketchian of Orange, CT sells gluten-free vegan granola and shares how she’s gone from stay-at-home mom to starting a cottage food bakery to now scaling her business with a commercial kitchen
Jana LaViolette of Clovis, NM shares her incredible journey from cottage food to food truck to storefront, and how she overcame many obstacles by constantly trying new things and never giving up
Robert & Paula Grosz of Murray, KY share how they built a thriving jam & jelly business that allowed them to quit their jobs by focusing on quality, listening to customers, and scaling their business
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
Fawzeya Owda of Norwood, OH shares her unique journey from home bakery to commercial kitchen when her Palestinian-inspired cheesecake allowed her to build her own American Dream to support her family
Carla Jones-Harris of Pennsauken, NJ shares her 30-year journey of starting a successful gluten-free and vegan bakery after facing many painful setbacks that tried to get in her way
Annette Conrad of Mequon, WI shares how she massively scaled her home-based custom decorated cookie business by building a team, optimizing systems, and selling to event planners and corporate clients.
Connie & Rick Martin of Charleston, WV share how they built a successful business by discovering a very unique product, accruing 15 wholesale accounts, and constantly networking and asking for help.
Jenni Reher of Mead, CO shares the rise and fall of her vegan donut bakery, how she grew it to 20 wholesale accounts, and why she decided to sell her business when it was doing better than ever.
Amy Wong & Lawrance Combs of Cupertino, CA sell massive cookies and share how they went from launching their business on Instagram to raising over $150k to expand their wildly popular cookie bakery.
Cassie Menchhofer of Celina, OH shares how she took her business to the next level by building an FDA-approved manufacturing facility to sell her dried soup, baking, and spice mixes across the country.
Sarah Thongnopneua lives in San Anselmo, CA and shares how she grew her “bouCAKES” (floral cupcake bouquets) business from her home kitchen into a commercial kitchen & won a Food Network competition.
Sari Kimbell of Fort Collins, CO shares tons of advice about growing a food business, including pricing, choosing products, branding, selling wholesale, scaling up, find a commissary kitchen, and more.
Sari Kimbell of Fort Collins, CO shares the importance of having a strong “why”, what type of mindset you need to be successful, and what you should focus on when starting or growing a food business.
Jen & Danny from Austin, TX sell sourdough crackers and share how they grew their business to 50+ wholesale accounts by leveraging farmers markets, a unique product, and a strong brand.
Jennie Gibson of Jacksonville, FL shares how she built one of the most successful home-based custom-decorated cake pop businesses in the United States despite facing many challenges along the way.
Anthony Rosemond lives in Phelan, CA and shares how he and his wife Yami moved from France to start a French bakery that went from selling macarons at farmers markets to now selling them nationwide.
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.
Kourtney Rojas of Anaheim, CA shares her long, organic journey into creating a successful home pie business that helps support her family and gave her the freedom to quit her job.
Cake decorator and sugar artist April Spencer from Harrod, OH shares how she sells custom cakes and lollipops from home and on Etsy while being a nearly full-time stay-at-home mom of 3 young children.
Sari Stevenson of Costa Mesa, CA shares how she started a keto bakery and sold over $50,000 of homemade baked goods within the first year, leading her to move into a commercial kitchen to keep growing.
Anne Reist of Holladay, UT sells eyepopping hand-painted couverture chocolates and shares how she organically grew her business to the point of building a commercial kitchen into her home.
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.
Jennifer Knox from Nevada, IA makes unique spice blends in her at-home commercial kitchen and shares how she built a fanbase of loyal customers through fearless branding and quality ingredients.
Lisa Petrizzi-Geller from Berkley, MA shares what she’s learned from selling thousands of homemade & custom-decorated cake pops, chocolate-covered Oreos, and other treats at tons of events.
Barry Sherman and his life partner Scott, from Tampa Bay, FL, run an eco-friendly, socially-conscious, high-end cookie business by using compostable packaging and giving a portion of sales to charity.
Lauren Inazu of St. Louis, MO shares what she’s learned about legally starting her cottage food business as a 13-year-old, in hopes of inspiring other young entrepreneurs to try it out as well.