June 5, 2025 • 22 mins
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In this episode, you will hear from Kathryn of Bomb Babes on how she creates her amazing products, how her business is growing, and the success she has had with corporate clients since completing the More Dough course.
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1.) Grow your home bakery business inside The Entrepreneur Community by clicking here
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Hey, sweet friends, my name is Chef Sean Bird.
I started my baking businesswith a bottle of DeSorono and
one Bundt cake pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for, hey?
(00:49):
What's going on, you guys?
And welcome to another episodeof the Baking for Business
podcast.
I pray that, as you'relistening to this, you are
having an amazing day.
Today you're in for a sweettreat because we have a cake
bomb artist on the podcast, andI don't think we've ever had a
cake bomb artist before.
But Catherine is the owner ofBomb Babes, located in Georgia,
(01:13):
and her business specializes incake bombs, and we're gonna talk
all about what those are howshe got started, as well as how
she continues to grow her bakingbusiness.
Speaker 2 (01:25):
So, catherine, thank you so much for joining me today
.
Oh, thank you.
I love this podcast.
I've loved it since I firstlistened to it two years ago, so
I fell in love with itcompletely, so I'm really
excited to be here, yay.
Speaker 1 (01:39):
Oh, you're so sweet.
And I have actually, as youguys who are listening, I've
actually met Catherine in personand I've actually had an
opportunity to taste these andthey are, these cake bombs.
They are.
They're really, really good.
The martini was my favorite.
Of course, you guys knowanything.
The one with alcohol would havebeen my favorite, but they
(01:59):
really are delicious.
They really are decadent.
And there's so many things Ilove about her brand and I'm
going to break it down to youguys.
But first, Catherine, you sharewith me what got you started
into baking?
How did your baking journeyevolve?
Speaker 2 (02:14):
Yeah, so I started baking.
I've always baked, like as akid and here and there, mostly
for, you know, just likebirthday parties and just sort
of whenever I wanted somethingsweet.
And yeah, I, just I when I waspregnant, I, which was like
eight years ago, but when I waspregnant with my daughter, I
(02:35):
always wanted something sweetand I didn't like how anybody
else made their items.
So I just started making it theway that I wanted to make it,
and then I just decided, youknow, I think I can do something
, I can make a business out ofthis, but I really didn't want
to do all the things that youknow, all of the cakes and
(02:57):
breads that everybody else makes.
I think that's kind of lame.
I mean, it's not lame, but youknow, for me it was.
I didn't want to do whateverybody else does, because you
could find it anywhere and somany people do it.
So I thought, how can I make itdifferent?
And yeah, so here we are.
Speaker 1 (03:12):
So what exactly in your definition is a cake?
Speaker 2 (03:15):
bomb.
So a cake bomb is a combinationof a truffle fudge and a cake
pop, and so it's like a cake poppop.
But instead of using remnantsfrom cake parts, we
intentionally bake the cake tobe turned into a cake bomb.
So it's made to taste um, veryrich and decadent.
(03:38):
It's almost like the trufflesthat you wish you would get
inside of a truffle box.
You know like, because when youget them they're like really
small and they go fast.
And then you're like oh, I'mout of truffles.
Speaker 1 (03:51):
The name Bomb Babe is quite distinctive because when
we hear bomb, a lot of timespeople think of cocoa bombs,
which are usually a veryseasonal item that are generally
popular.
And they were popularespecially when home bakers were
doing them, but now they'remore widespread and
commercialized.
So what made you decide to gowith the name Bomb Babes?
Speaker 2 (04:16):
So full disclosure before I had my daughter, before
I became a baker full time,before any of that, I was
actually in lingerie modelingand I like the idea of something
a little audacious, a littlebit like wait, what, what is
that?
(04:36):
What did she do?
If I'm going to create a bakingcompany that is based in
creativity, a name likeCatherine's Bakes, it doesn't
suit the brand that I set out tocreate.
So when we started, we didactually start selling with hot
(04:56):
chocolate bombs, but then wechanged it because the market
changed and it was no longerwinter and so we actually
changed it to cake bombs duringthat you know, winter transition
.
But when we named the business,it was like it all just came to
me.
Like you know, like lightning,you know it was like it has to
be bomb babes, like it has to besomething that people are like
(05:17):
what is that?
What?
Wait, hold on, you know.
So, a little audacious, alittle cheeky a little.
What are we doing here?
Speaker 1 (05:27):
I love that because too often people do not think in
terms of how will I beperceived, what is an audience
going to think of me?
And then sometimes people areactually afraid to go a
particular route that may berisque, and I always tell people
it's better for you to standfor something than to fall for
anything or to not stand foranything at all, and usually it
(05:47):
is those things that are on theedge that really attract people.
I used to have people alwaystell me well, if you bake with
alcohol, aren't you worried thatyou won't get any children's
orders?
And I would tell people no, Idon't want children's orders and
I'm okay with that.
And people will always feellike well, if I'm turning away
people, I'm not losing people,but it's like no, you're not.
(06:10):
So I love with the name thatyou're being bold, that you're
being cheapy, because you'regoing to find those people who
are drawn to it, who are like,oh, this is cute, this is cheap,
and they don't mind thoseflavors.
So I love the name.
Um, you've really innovatedwith your products, such as the
cake bombs and cake sickles, andyou really have a lot of bold
(06:31):
flavors as well.
Like I said, the martini andother things.
What do you get yourinspiration from when it comes
to your flavors?
Speaker 2 (06:39):
so, honestly, I'm inspired by whatever like.
Just I like.
Having the dessert is like alittle like of a.
It's like a nostalgic throwbackto your favorite childhood
classics, but with a twist.
So they're intended to be athrowback, but they're also like
, also going to be somethingthat's like a new approach to
(07:01):
desserts.
You know, and I just so, for meI like.
Well, first of all, I lovechocolate cake, so that was a no
brainer, but something like a.
One of our more unique productsis a cannoli cake and it's like
a challenge for me, like howcan I turn a cannoli into a cake
truffle?
And so for me it was like, okay, a cannoli can be made into a
(07:22):
vanilla mascarpone cake with allthese other great components,
and and here we are.
Speaker 1 (07:27):
So I think, I think it's more like the challenge of
how can I turn it into a truffle, you know so many people are
always scrambling to get clientsand to put their name out there
, and you've grown over time,definitely by doing.
What I recommend a lot ofpeople do is to step away from
social media and get active inyour community, and one of the
(07:49):
things you did was youparticipated in dessert wars,
and so tell me about thatexperience and how did that help
you with brand visibility.
Speaker 2 (08:00):
And yeah, so we.
I found out about Dessert Warson my birthday and Dessert Wars
was like a week away and so Isigned up because I was like,
well, let's just, let's justgive it a try and see what
happens.
So they called me and they werelike.
They were like, yeah, so do youwant to do this?
And I was like, sure, let's dothis.
And they're like, okay, can youmake a thousand desserts by
(08:21):
this day?
And like it was like a week inadvance.
And so I was like, yeah, I candefinitely do that, no problem,
you know.
And then I hung up the phoneand I was like, oh, my gosh,
what did I commit myself to?
Um?
But it was really cool becauseI really got to connect with so
many different people.
I actually met um, somebody fromTC treat, owner of TC treats,
(08:45):
and she was on your podcast too.
So that was really cool.
Um, I connected with her and Igot to.
I really got to just meet a lotof people in the community.
We were one of, I think, over175 applicants.
They only accepted 75 peopleand we placed in the top 12 best
desserts in Georgia out of allof that.
(09:06):
So that was really cool and itwas like my first time doing
anything like that and it was,it was really cool.
So we kind of walk around withlike, ooh, we have the best
dessert in Georgia, you know.
Speaker 1 (09:18):
Absolutely as you should.
As you should a lot of times,our accomplishments and things
we go through are really some ofthe things that separate us
from our competition.
So that is an amazing accoladefor you, and I know you've been
following the Baking forBusiness brand for a while and
so, aside from your regularlocal orders, you also do
(09:40):
corporate orders, and you're agraduate of Mordeaux, so can you
tell me a little bit about yourexperience with Mordeaux?
What made you decide to addcorporate clients to your
business?
Speaker 2 (09:52):
So I really kind of view my business growing in
three verticals local outreach,special events, weddings and all
of that.
And then our other source ofgrowth is through corporate
orders.
And so you know, I thinkcorporate clients are great
because they order consistently.
They order your basic flavorsthat you can do pretty easily,
(10:13):
and they order items that youcan just that are really unique
For us.
We make a product it's a cakemedallion that's shaped like an
Oreo and you can print a logodirectly on top of that.
So it's pretty cool.
It's in the same vein as asugar cookie, but not a sugar
cookie, it's cake bomb, and youcan get whatever flavor that's
(10:34):
in there.
Speaker 1 (10:35):
I love that.
That's awesome.
It's nice to know that you havethree separate ways that you
like to bring revenue into thebusiness, Because a lot of times
people are just like I wantsales and I'm like, well, what
are you going to do?
And they think, oh well, theclients are going to come, but
to know that, no, like, I wantlocal.
But then I also want, you know,wedding favors and I want this.
It's nice that you have thosebroken down into those three
(10:58):
buckets and so you had a reallybig.
Well, you've had two now, butyou had a really big corporate
order.
I know you had messaged meabout it a while back, so tell
me about that, because sometimespeople are afraid to take big
orders.
So tell me about that.
And how did that help yourbusiness?
Speaker 2 (11:17):
Okay, so it's been a while since that time and I've
had a lot more large corporateorders since, while since that
time, and I've had a lot morelarge corporate orders since.
But there was one in particularthat she ordered we have we
offer these gift boxes that area four, four cake bombs.
And she ordered.
She ordered like 200 boxes, so200 times four, whatever that
(11:40):
number is.
I'm bad at math, but mentalmath is not my thing, but so we,
we had to make, you know, 800new times that, yeah, yes, thank
you, oh my gosh.
And we had to make 800 cakebombs.
And this was right after dessertwars.
And so I was tired and I wasreally like, oh my gosh, how am
(12:01):
I going to get through this?
This is so exhausting.
But and I did it and it was, itwas really it was I going to
get through this?
This is so exhausting but and Idid it and it was, it was
really.
It was a lot of work, it was somuch but, but the client was so
happy at the end and to be ableto gift something that was
totally unique and new to aclient, so it was really
rewarding to to be able toprovide that service for
somebody to, to give them thegift of something new and unique
(12:23):
.
So but yeah, we've had a lot ofcorporate clients ever since
then and and it's been great.
And you know, learning a lotfrom Mordeaux was a big thing
for me.
Figuring out what to offer andhow to like simplify things, you
know was, was really what Ilearned how to do through your
course.
That was.
That was cool.
I love that.
Speaker 1 (12:42):
A lot of times people bakers will say I like the fact
that you said you've had tonsmore orders since then, which is
great, because a lot of timespeople who are new will say well
, I'll just go to YouTube, ormaybe I'll learn it from YouTube
or I'll watch a video.
How has investing in your brandpaid off?
Do you feel that taking moredough was worth it?
(13:03):
And you can be honest.
Speaker 2 (13:04):
Yeah, I do, I do.
I think for me the biggestthing was like the biggest thing
I learned is that I don't haveto do it all.
You know, like what I learnedfrom there was like you can take
some like shortcuts.
People really don't care asmuch as you think that they do.
People really don't care asmuch as you think that they do.
(13:25):
Not to say like serve themawful things.
But just like I don't have tomake fresh laminated pastry
dough, I don't have to bend overbackwards to kill myself to
fulfill corporate orders.
They can be very simple and itdoesn't have to be a thing,
absolutely.
Speaker 1 (13:44):
I'm big on processes, especially from yeah, from a
retail background, and so I lovethat.
You found the simplicity andhaving processes to your
business, and so now I know whenyou started you were home-based
, but now you actually have astorefront or that you're
starting, so tell us a littlebit about that.
Speaker 2 (14:05):
Oh my gosh.
So a few weeks ago I waswalking through the outlet malls
with my daughter and I wastrying we were I don't know why
we were there, but we were there.
I saw this little kiosk thingand it said there was a little
sign that it said for lease.
I thought, huh, I wonder whatthat would be like, you know.
And so I just I took a pictureof the number.
I called them.
They called me back and theytold me what the rent was, and I
(14:26):
was like, oh, there's no way.
There's no way, you know.
And so then they were like, canwe set a meeting?
And I was like, sure, sure,that's fine.
So we set a meeting.
I went in thinking like thisisn't going to be anything, this
is I'm going to have to, werelike, yeah, we can work with you
on your budget, we can do allthis stuff with you.
It's not a big deal.
I put together an offer and Ijust sent it over, thinking
(14:49):
they're gonna reject it, sowe'll just see what happens.
And they were like, yeah, let'sdo it.
And so then I was like, oh,shoot, now they accepted my
offer.
And now what do I do?
And so I remember talking tosome of my friends and I was
like they accepted my offer,what the fuck do I do now?
And they were like it's anopportunity, what are you
(15:10):
talking about?
And I was like it's a scaryopportunity.
And they were like no, no, it'snot scary, Just keep going,
Just do it.
And so I was like okay, so Idid it.
Now we're there.
We're kind of transitioningover into a new phase of our
business, but that location isdoing really, really well and
we've only been there two weeksand we already made our rent
(15:33):
back.
Speaker 1 (15:33):
So that's cool.
Amen, I know that's right.
Amen, I love that because Ihave.
I know I need to redo thisbecause I share this tip every
year and people go crazy.
But I have a YouTube videothat's extremely popular and it
talks about places to sell, andI mentioned in that video all
the other options besides aactual like brick and mortar
(15:56):
storefront and a kiosk is one ofthem, and so I love the fact
that you have a kiosk and yourkiosk is located in the mall.
Yeah, and that's what I love,because too often bakers a lot
of times bakers they assume,well, if I get the brick and
mortar the store, then theclients will come, and I'm like,
(16:17):
no, you have to bring theclients, and if you weren't
bringing them at your house, howare you going to bring them to
a store?
However, with a kiosk, it'salmost like I don't want to say
you don't have to do the workbecause you still you're going
to do the work, you want to tellyour people about you, but
there's this cushion becauseyou're inside of a mall that you
already have built in traffic,and so I just want to say I love
(16:40):
the fact that you did kind ofgo the kiosk route.
Honestly, I wish everybodywould start that way before even
going to a brick and mortar,and so I think that's really,
that's really awesome.
And you said it's only been twoweeks and you've already made
back your rent.
Speaker 2 (16:57):
Yeah, and then some.
So that was cool and I investedin a giant.
The way that the kiosk is setup is that it's got windows but
the windows don't open, so it'sconfusing for my customers to
like come around and see likewhere do we order from?
So I closed off the windowscompletely and I actually bought
, invested in a largerefrigerated bakery display case
(17:19):
, and so it looks really coolnow and now people are like wait
, what is this?
And they come up and they askquestions and we get to talk
about our products.
And you know, one of the thingsI love about it is I love, I
really love connecting with mycustomers.
I love, like seeing them.
I mean, if I could just likeconnect with my customers and
(17:40):
have other people sell it and dolike the day-to-day business,
that's, that's the goal, right,I?
I love that experience so muchof connecting with them.
And so I love seeing them liketake a bite of something and be
like oh my gosh, this tastesjust like my favorite chocolate
chip cookie, but it's not achocolate chip cookie, it's
different.
You know, like I just I lovethat reaction.
So seeing being able to connectwith my customers there is
(18:02):
great.
Speaker 1 (18:03):
So that is awesome.
I'm so happy for you.
And so what are your plans forthe future?
Do you have any other plans togrow the kiosk or anything new
coming up?
Speaker 2 (18:16):
Yeah, so I.
I spoke with somebody infranchising last year, not last
year last, a couple of weeks agobefore I started the kiosk, and
this was sort of the decidingfactor right Of of doing the
kiosk is I see Bomb Babes as afranchise.
You know, in a similar vein asSprinkles Cupcakes.
My plan is to franchise.
(18:36):
I spoke with somebody infranchising last sprinkles
cupcakes.
My plan is to franchise.
I spoke with somebody infranchising last, a few weeks
ago, and they told me you need ayear's worth of data to see if
your business is viable.
So just get, get some data, seeif there's actually like um, if
there's actually going to be aneed for this product in the
community, and so get a year'sworth of data.
So next year our plan is tostart the franchising process,
(19:00):
um I to see where it goes, andyeah, so that's in the plan.
I don't know if it's going tonecessarily be kiosks or mobile
food trucks.
I haven't quite figured thatdetail out yet, but it'll come
to me, I know it will.
I'll figure out the best methodof.
It'll come to me, I know itwill.
(19:21):
I'll figure out the best methodof where and when we'll sell
them.
Speaker 1 (19:26):
Well, that is wonderful.
I love to hear about your goalsand it's been so nice to watch
you grow over the years From thebottom of my little Southern
heart.
Thank you so much for coming ontoday and before I let you go,
we're going to play a game oflightning round.
Are you ready?
Speaker 2 (19:36):
Yeah, let's go.
Favorite color?
Well, pink, all right.
Favorite kitchen utensil mybench scraper.
I love that thing.
Speaker 1 (19:51):
It's great for cleaning and it's great for
everything I do Love it.
Speaker 2 (19:53):
Favorite book.
You cannot live without book.
You cannot live without Okay.
Ironically it is oh the PlacesYou'll Go by Dr Seuss.
It's a childhood book, but thetheme of keep going in life.
Speaker 1 (20:13):
Absolutely.
That's what I love about it.
I love that that's beautiful.
What is one dessert you cannotlive without?
Speaker 2 (20:17):
Chocolate cake, chocolate cake bombs.
Speaker 1 (20:21):
And who is your celebrity crush?
Speaker 2 (20:24):
Oh, henry Cavill.
Okay, yeah, so if Henry Cavillhears this podcast, I have a
major crush on you.
Speaker 1 (20:34):
I love it.
I love it, darling.
Thank you so much for takingthe time to swing by and to
share your story with others.
I really do hope it motivates,and I wish you all the best in
your business.
Speaker 2 (20:45):
Thank you Appreciate it.
Speaker 1 (20:49):
She is such a sweetheart.
It is always such a joy towatch you guys grow and it
really is a great example ofwhat's possible when you put the
right strategies into action.
She's definitely taken whatshe's learned from the More Doe
course and turned it into realresults.
You guys, and just growing evenbeyond that big orders, more
(21:12):
income and just having a greaterconfidence in her business is
something that I love to hearand I would love to help you
guys do the same.
If you're ready to startgetting consistent sales and
want to learn how to book morelocal as well as bulk orders,
then I would love to invite youto my free training showing you
guys how I doubled my revenuewith corporate clients, and I'll
(21:36):
walk you through the sameproven steps that help students,
just like Catherine and so manyothers, to add corporate
clients to their business and,overall, just to grow their
brand.
So if you guys enjoyed thisstory, be sure to click the link
in the show notes or toregister for that free training.
Simply go towwwbakingforbusinesscom
(21:59):
backslash training.
That's wwwbakingforbusinesscombackslash training.
Once again, special thanks toCatherine of Bomb Babes for
sharing her story and hertestimony.
I know that Georgia is going tobe a sweeter place because they
have her.
And thanks to you guys forlistening to the podcast.
As always, take care and byefor now, thank you.
Hey, sweet friends, my name is Chef Sean Bird.
I started my baking businesswith a bottle of DeSorono and
one Bundt cake pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for, hey?
(00:49):
What's going on, you guys?
And welcome to another episodeof the Baking for Business
podcast.
I pray that, as you'relistening to this, you are
having an amazing day.
Today you're in for a sweettreat because we have a cake
bomb artist on the podcast, andI don't think we've ever had a
cake bomb artist before.
But Catherine is the owner ofBomb Babes, located in Georgia,
(01:13):
and her business specializes incake bombs, and we're gonna talk
all about what those are howshe got started, as well as how
she continues to grow her bakingbusiness.
Speaker 2 (01:25):
So, catherine, thank you so much for joining me today
.
Oh, thank you.
I love this podcast.
I've loved it since I firstlistened to it two years ago, so
I fell in love with itcompletely, so I'm really
excited to be here, yay.
Speaker 1 (01:39):
Oh, you're so sweet.
And I have actually, as youguys who are listening, I've
actually met Catherine in personand I've actually had an
opportunity to taste these andthey are, these cake bombs.
They are.
They're really, really good.
The martini was my favorite.
Of course, you guys knowanything.
The one with alcohol would havebeen my favorite, but they
(01:59):
really are delicious.
They really are decadent.
And there's so many things Ilove about her brand and I'm
going to break it down to youguys.
But first, Catherine, you sharewith me what got you started
into baking?
How did your baking journeyevolve?
Speaker 2 (02:14):
Yeah, so I started baking.
I've always baked, like as akid and here and there, mostly
for, you know, just likebirthday parties and just sort
of whenever I wanted somethingsweet.
And yeah, I, just I when I waspregnant, I, which was like
eight years ago, but when I waspregnant with my daughter, I
(02:35):
always wanted something sweetand I didn't like how anybody
else made their items.
So I just started making it theway that I wanted to make it,
and then I just decided, youknow, I think I can do something
, I can make a business out ofthis, but I really didn't want
to do all the things that youknow, all of the cakes and
(02:57):
breads that everybody else makes.
I think that's kind of lame.
I mean, it's not lame, but youknow, for me it was.
I didn't want to do whateverybody else does, because you
could find it anywhere and somany people do it.
So I thought, how can I make itdifferent?
And yeah, so here we are.
Speaker 1 (03:12):
So what exactly in your definition is a cake?
Speaker 2 (03:15):
bomb.
So a cake bomb is a combinationof a truffle fudge and a cake
pop, and so it's like a cake poppop.
But instead of using remnantsfrom cake parts, we
intentionally bake the cake tobe turned into a cake bomb.
So it's made to taste um, veryrich and decadent.
(03:38):
It's almost like the trufflesthat you wish you would get
inside of a truffle box.
You know like, because when youget them they're like really
small and they go fast.
And then you're like oh, I'mout of truffles.
Speaker 1 (03:51):
The name Bomb Babe is quite distinctive because when
we hear bomb, a lot of timespeople think of cocoa bombs,
which are usually a veryseasonal item that are generally
popular.
And they were popularespecially when home bakers were
doing them, but now they'remore widespread and
commercialized.
So what made you decide to gowith the name Bomb Babes?
Speaker 2 (04:16):
So full disclosure before I had my daughter, before
I became a baker full time,before any of that, I was
actually in lingerie modelingand I like the idea of something
a little audacious, a littlebit like wait, what, what is
that?
(04:36):
What did she do?
If I'm going to create a bakingcompany that is based in
creativity, a name likeCatherine's Bakes, it doesn't
suit the brand that I set out tocreate.
So when we started, we didactually start selling with hot
(04:56):
chocolate bombs, but then wechanged it because the market
changed and it was no longerwinter and so we actually
changed it to cake bombs duringthat you know, winter transition
.
But when we named the business,it was like it all just came to
me.
Like you know, like lightning,you know it was like it has to
be bomb babes, like it has to besomething that people are like
(05:17):
what is that?
What?
Wait, hold on, you know.
So, a little audacious, alittle cheeky a little.
What are we doing here?
Speaker 1 (05:27):
I love that because too often people do not think in
terms of how will I beperceived, what is an audience
going to think of me?
And then sometimes people areactually afraid to go a
particular route that may berisque, and I always tell people
it's better for you to standfor something than to fall for
anything or to not stand foranything at all, and usually it
(05:47):
is those things that are on theedge that really attract people.
I used to have people alwaystell me well, if you bake with
alcohol, aren't you worried thatyou won't get any children's
orders?
And I would tell people no, Idon't want children's orders and
I'm okay with that.
And people will always feellike well, if I'm turning away
people, I'm not losing people,but it's like no, you're not.
(06:10):
So I love with the name thatyou're being bold, that you're
being cheapy, because you'regoing to find those people who
are drawn to it, who are like,oh, this is cute, this is cheap,
and they don't mind thoseflavors.
So I love the name.
Um, you've really innovatedwith your products, such as the
cake bombs and cake sickles, andyou really have a lot of bold
(06:31):
flavors as well.
Like I said, the martini andother things.
What do you get yourinspiration from when it comes
to your flavors?
Speaker 2 (06:39):
so, honestly, I'm inspired by whatever like.
Just I like.
Having the dessert is like alittle like of a.
It's like a nostalgic throwbackto your favorite childhood
classics, but with a twist.
So they're intended to be athrowback, but they're also like
, also going to be somethingthat's like a new approach to
(07:01):
desserts.
You know, and I just so, for meI like.
Well, first of all, I lovechocolate cake, so that was a no
brainer, but something like a.
One of our more unique productsis a cannoli cake and it's like
a challenge for me, like howcan I turn a cannoli into a cake
truffle?
And so for me it was like, okay, a cannoli can be made into a
(07:22):
vanilla mascarpone cake with allthese other great components,
and and here we are.
Speaker 1 (07:27):
So I think, I think it's more like the challenge of
how can I turn it into a truffle, you know so many people are
always scrambling to get clientsand to put their name out there
, and you've grown over time,definitely by doing.
What I recommend a lot ofpeople do is to step away from
social media and get active inyour community, and one of the
(07:49):
things you did was youparticipated in dessert wars,
and so tell me about thatexperience and how did that help
you with brand visibility.
Speaker 2 (08:00):
And yeah, so we.
I found out about Dessert Warson my birthday and Dessert Wars
was like a week away and so Isigned up because I was like,
well, let's just, let's justgive it a try and see what
happens.
So they called me and they werelike.
They were like, yeah, so do youwant to do this?
And I was like, sure, let's dothis.
And they're like, okay, can youmake a thousand desserts by
(08:21):
this day?
And like it was like a week inadvance.
And so I was like, yeah, I candefinitely do that, no problem,
you know.
And then I hung up the phoneand I was like, oh, my gosh,
what did I commit myself to?
Um?
But it was really cool becauseI really got to connect with so
many different people.
I actually met um, somebody fromTC treat, owner of TC treats,
(08:45):
and she was on your podcast too.
So that was really cool.
Um, I connected with her and Igot to.
I really got to just meet a lotof people in the community.
We were one of, I think, over175 applicants.
They only accepted 75 peopleand we placed in the top 12 best
desserts in Georgia out of allof that.
(09:06):
So that was really cool and itwas like my first time doing
anything like that and it was,it was really cool.
So we kind of walk around withlike, ooh, we have the best
dessert in Georgia, you know.
Speaker 1 (09:18):
Absolutely as you should.
As you should a lot of times,our accomplishments and things
we go through are really some ofthe things that separate us
from our competition.
So that is an amazing accoladefor you, and I know you've been
following the Baking forBusiness brand for a while and
so, aside from your regularlocal orders, you also do
(09:40):
corporate orders, and you're agraduate of Mordeaux, so can you
tell me a little bit about yourexperience with Mordeaux?
What made you decide to addcorporate clients to your
business?
Speaker 2 (09:52):
So I really kind of view my business growing in
three verticals local outreach,special events, weddings and all
of that.
And then our other source ofgrowth is through corporate
orders.
And so you know, I thinkcorporate clients are great
because they order consistently.
They order your basic flavorsthat you can do pretty easily,
(10:13):
and they order items that youcan just that are really unique
For us.
We make a product it's a cakemedallion that's shaped like an
Oreo and you can print a logodirectly on top of that.
So it's pretty cool.
It's in the same vein as asugar cookie, but not a sugar
cookie, it's cake bomb, and youcan get whatever flavor that's
(10:34):
in there.
Speaker 1 (10:35):
I love that.
That's awesome.
It's nice to know that you havethree separate ways that you
like to bring revenue into thebusiness, Because a lot of times
people are just like I wantsales and I'm like, well, what
are you going to do?
And they think, oh well, theclients are going to come, but
to know that, no, like, I wantlocal.
But then I also want, you know,wedding favors and I want this.
It's nice that you have thosebroken down into those three
(10:58):
buckets and so you had a reallybig.
Well, you've had two now, butyou had a really big corporate
order.
I know you had messaged meabout it a while back, so tell
me about that, because sometimespeople are afraid to take big
orders.
So tell me about that.
And how did that help yourbusiness?
Speaker 2 (11:17):
Okay, so it's been a while since that time and I've
had a lot more large corporateorders since, while since that
time, and I've had a lot morelarge corporate orders since.
But there was one in particularthat she ordered we have we
offer these gift boxes that area four, four cake bombs.
And she ordered.
She ordered like 200 boxes, so200 times four, whatever that
(11:40):
number is.
I'm bad at math, but mentalmath is not my thing, but so we,
we had to make, you know, 800new times that, yeah, yes, thank
you, oh my gosh.
And we had to make 800 cakebombs.
And this was right after dessertwars.
And so I was tired and I wasreally like, oh my gosh, how am
(12:01):
I going to get through this?
This is so exhausting.
But and I did it and it was, itwas really it was I going to
get through this?
This is so exhausting but and Idid it and it was, it was
really.
It was a lot of work, it was somuch but, but the client was so
happy at the end and to be ableto gift something that was
totally unique and new to aclient, so it was really
rewarding to to be able toprovide that service for
somebody to, to give them thegift of something new and unique
(12:23):
.
So but yeah, we've had a lot ofcorporate clients ever since
then and and it's been great.
And you know, learning a lotfrom Mordeaux was a big thing
for me.
Figuring out what to offer andhow to like simplify things, you
know was, was really what Ilearned how to do through your
course.
That was.
That was cool.
I love that.
Speaker 1 (12:42):
A lot of times people bakers will say I like the fact
that you said you've had tonsmore orders since then, which is
great, because a lot of timespeople who are new will say well
, I'll just go to YouTube, ormaybe I'll learn it from YouTube
or I'll watch a video.
How has investing in your brandpaid off?
Do you feel that taking moredough was worth it?
(13:03):
And you can be honest.
Speaker 2 (13:04):
Yeah, I do, I do.
I think for me the biggestthing was like the biggest thing
I learned is that I don't haveto do it all.
You know, like what I learnedfrom there was like you can take
some like shortcuts.
People really don't care asmuch as you think that they do.
People really don't care asmuch as you think that they do.
(13:25):
Not to say like serve themawful things.
But just like I don't have tomake fresh laminated pastry
dough, I don't have to bend overbackwards to kill myself to
fulfill corporate orders.
They can be very simple and itdoesn't have to be a thing,
absolutely.
Speaker 1 (13:44):
I'm big on processes, especially from yeah, from a
retail background, and so I lovethat.
You found the simplicity andhaving processes to your
business, and so now I know whenyou started you were home-based
, but now you actually have astorefront or that you're
starting, so tell us a littlebit about that.
Speaker 2 (14:05):
Oh my gosh.
So a few weeks ago I waswalking through the outlet malls
with my daughter and I wastrying we were I don't know why
we were there, but we were there.
I saw this little kiosk thingand it said there was a little
sign that it said for lease.
I thought, huh, I wonder whatthat would be like, you know.
And so I just I took a pictureof the number.
I called them.
They called me back and theytold me what the rent was, and I
(14:26):
was like, oh, there's no way.
There's no way, you know.
And so then they were like, canwe set a meeting?
And I was like, sure, sure,that's fine.
So we set a meeting.
I went in thinking like thisisn't going to be anything, this
is I'm going to have to, werelike, yeah, we can work with you
on your budget, we can do allthis stuff with you.
It's not a big deal.
I put together an offer and Ijust sent it over, thinking
(14:49):
they're gonna reject it, sowe'll just see what happens.
And they were like, yeah, let'sdo it.
And so then I was like, oh,shoot, now they accepted my
offer.
And now what do I do?
And so I remember talking tosome of my friends and I was
like they accepted my offer,what the fuck do I do now?
And they were like it's anopportunity, what are you
(15:10):
talking about?
And I was like it's a scaryopportunity.
And they were like no, no, it'snot scary, Just keep going,
Just do it.
And so I was like okay, so Idid it.
Now we're there.
We're kind of transitioningover into a new phase of our
business, but that location isdoing really, really well and
we've only been there two weeksand we already made our rent
(15:33):
back.
Speaker 1 (15:33):
So that's cool.
Amen, I know that's right.
Amen, I love that because Ihave.
I know I need to redo thisbecause I share this tip every
year and people go crazy.
But I have a YouTube videothat's extremely popular and it
talks about places to sell, andI mentioned in that video all
the other options besides aactual like brick and mortar
(15:56):
storefront and a kiosk is one ofthem, and so I love the fact
that you have a kiosk and yourkiosk is located in the mall.
Yeah, and that's what I love,because too often bakers a lot
of times bakers they assume,well, if I get the brick and
mortar the store, then theclients will come, and I'm like,
(16:17):
no, you have to bring theclients, and if you weren't
bringing them at your house, howare you going to bring them to
a store?
However, with a kiosk, it'salmost like I don't want to say
you don't have to do the workbecause you still you're going
to do the work, you want to tellyour people about you, but
there's this cushion becauseyou're inside of a mall that you
already have built in traffic,and so I just want to say I love
(16:40):
the fact that you did kind ofgo the kiosk route.
Honestly, I wish everybodywould start that way before even
going to a brick and mortar,and so I think that's really,
that's really awesome.
And you said it's only been twoweeks and you've already made
back your rent.
Speaker 2 (16:57):
Yeah, and then some.
So that was cool and I investedin a giant.
The way that the kiosk is setup is that it's got windows but
the windows don't open, so it'sconfusing for my customers to
like come around and see likewhere do we order from?
So I closed off the windowscompletely and I actually bought
, invested in a largerefrigerated bakery display case
(17:19):
, and so it looks really coolnow and now people are like wait
, what is this?
And they come up and they askquestions and we get to talk
about our products.
And you know, one of the thingsI love about it is I love, I
really love connecting with mycustomers.
I love, like seeing them.
I mean, if I could just likeconnect with my customers and
(17:40):
have other people sell it and dolike the day-to-day business,
that's, that's the goal, right,I?
I love that experience so muchof connecting with them.
And so I love seeing them liketake a bite of something and be
like oh my gosh, this tastesjust like my favorite chocolate
chip cookie, but it's not achocolate chip cookie, it's
different.
You know, like I just I lovethat reaction.
So seeing being able to connectwith my customers there is
(18:02):
great.
Speaker 1 (18:03):
So that is awesome.
I'm so happy for you.
And so what are your plans forthe future?
Do you have any other plans togrow the kiosk or anything new
coming up?
Speaker 2 (18:16):
Yeah, so I.
I spoke with somebody infranchising last year, not last
year last, a couple of weeks agobefore I started the kiosk, and
this was sort of the decidingfactor right Of of doing the
kiosk is I see Bomb Babes as afranchise.
You know, in a similar vein asSprinkles Cupcakes.
My plan is to franchise.
(18:36):
I spoke with somebody infranchising last sprinkles
cupcakes.
My plan is to franchise.
I spoke with somebody infranchising last, a few weeks
ago, and they told me you need ayear's worth of data to see if
your business is viable.
So just get, get some data, seeif there's actually like um, if
there's actually going to be aneed for this product in the
community, and so get a year'sworth of data.
So next year our plan is tostart the franchising process,
(19:00):
um I to see where it goes, andyeah, so that's in the plan.
I don't know if it's going tonecessarily be kiosks or mobile
food trucks.
I haven't quite figured thatdetail out yet, but it'll come
to me, I know it will.
I'll figure out the best methodof.
It'll come to me, I know itwill.
(19:21):
I'll figure out the best methodof where and when we'll sell
them.
Speaker 1 (19:26):
Well, that is wonderful.
I love to hear about your goalsand it's been so nice to watch
you grow over the years From thebottom of my little Southern
heart.
Thank you so much for coming ontoday and before I let you go,
we're going to play a game oflightning round.
Are you ready?
Speaker 2 (19:36):
Yeah, let's go.
Favorite color?
Well, pink, all right.
Favorite kitchen utensil mybench scraper.
I love that thing.
Speaker 1 (19:51):
It's great for cleaning and it's great for
everything I do Love it.
Speaker 2 (19:53):
Favorite book.
You cannot live without book.
You cannot live without Okay.
Ironically it is oh the PlacesYou'll Go by Dr Seuss.
It's a childhood book, but thetheme of keep going in life.
Speaker 1 (20:13):
Absolutely.
That's what I love about it.
I love that that's beautiful.
What is one dessert you cannotlive without?
Speaker 2 (20:17):
Chocolate cake, chocolate cake bombs.
Speaker 1 (20:21):
And who is your celebrity crush?
Speaker 2 (20:24):
Oh, henry Cavill.
Okay, yeah, so if Henry Cavillhears this podcast, I have a
major crush on you.
Speaker 1 (20:34):
I love it.
I love it, darling.
Thank you so much for takingthe time to swing by and to
share your story with others.
I really do hope it motivates,and I wish you all the best in
your business.
Speaker 2 (20:45):
Thank you Appreciate it.
Speaker 1 (20:49):
She is such a sweetheart.
It is always such a joy towatch you guys grow and it
really is a great example ofwhat's possible when you put the
right strategies into action.
She's definitely taken whatshe's learned from the More Doe
course and turned it into realresults.
You guys, and just growing evenbeyond that big orders, more
(21:12):
income and just having a greaterconfidence in her business is
something that I love to hearand I would love to help you
guys do the same.
If you're ready to startgetting consistent sales and
want to learn how to book morelocal as well as bulk orders,
then I would love to invite youto my free training showing you
guys how I doubled my revenuewith corporate clients, and I'll
(21:36):
walk you through the sameproven steps that help students,
just like Catherine and so manyothers, to add corporate
clients to their business and,overall, just to grow their
brand.
So if you guys enjoyed thisstory, be sure to click the link
in the show notes or toregister for that free training.
Simply go towwwbakingforbusinesscom
(21:59):
backslash training.
That's wwwbakingforbusinesscombackslash training.
Once again, special thanks toCatherine of Bomb Babes for
sharing her story and hertestimony.
I know that Georgia is going tobe a sweeter place because they
have her.
And thanks to you guys forlistening to the podcast.
As always, take care and byefor now, thank you.
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