November 29, 2023 • 25 mins
This week, we have the pleasure of chatting with Gabby, a recent Food Network winner who has taken her sugar cookies to the top. Gabriela, a full-time teacher, turned her love for baking into a thriving business while maintaining her teaching job. This isn't just a story about baking delicious cookies; it's also about the significance of investing in oneself for business success.
Gabriela's tale wouldn't be complete without discussing her awe-inspiring performance on a popular baking competition show. Listen in as she shares the trials and triumphs from her TV experience and how she plans to use her newfound win to grow more in her community.
In this episode, we will cover:
What inspired her to begin her journey
How she balances work as well as being a mom
What helped her to choose her current niche and
How you can try her yummy recipes too!
Want to keep in touch with Gabriela? Click here to check out her recipes and website!
Two ways I help my students earn $2-10k monthly👇?
1.) Grow your home bakery business inside The Entrepreneur Community by clicking here
2.) Learn to sell digital products inside Digital Product Community by clicking here
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:01):
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith a bottle of DeCerano 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 and my
(00:23):
global membership programcreate six-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?
(00:43):
Hey, sweet friends, what isgoing on?
And welcome back to anotherepisode of the Baking for
Business podcast.
Today is a really awesomeepisode because we have a Food
Network winner in the house.
Gabby is so sweet and she'sagreed to come on and speak with
(01:03):
us and share about her recentwin, but just also how she got
started and we're going to getpretty familiar with her baking
business.
So, gabby, welcome to theBaking for Business podcast.
Thank you so much for having me.
Absolutely, you're more thanwelcome, and so, before we get
into the show and your recentwin and all the things you like
(01:24):
to bake, I know it didn't startoff that way.
You said you actually went toschool for teaching, so tell us
a little bit about yourbackground before becoming a
baker.
What did that look like?
Speaker 2 (01:38):
Yeah, so I actually started like getting into baking
, like in middle school, highschool and going through school
and everything.
My parents really wanted me tohave a four-year degree from
college and teaching was alwaysa second love for me.
(02:00):
First love was baking, but alsowith special needs students.
I love working with thesestudents and everything.
So I decided to go into theeducation field, in the area of
special education, and went tocollege for it, but always did
baking on the side, just becauseit was a way that I could be
(02:22):
very creative.
So I got into a charter schoolin my area and I taught special
education for nine years and Iam still in education now.
Speaker 1 (02:35):
Wow, that's amazing.
So still working in your field,still full-time employed, while
running the baking business andrecently being on TV.
So it definitely sounds likeyou have your hands full.
You mentioned that she startedbaking while you were in college
.
Where did that bug come from?
Was it a show you watched ordoes it run in your family?
Speaker 2 (02:57):
Yeah, my mom will actually say like she does not
bake, so I did not get it fromher.
I started watching Ace of Cakeswith Duff Goldman and I got the
passion for cakes mostly atthat point and just kept going.
And then I found other sitesand videos and everything and
(03:21):
just tried to keep learning.
Speaker 1 (03:25):
How has your experience as a teacher
influenced what you do in yourbaking business?
Speaker 2 (03:35):
For me, it's really about connection.
I love connecting to people,whether it's through connecting
with a student in theirinterests or how we can get them
to a certain point so that theyare succeeding.
Connecting with those parentsof the students that I had,
which I still have somerelationships with, the parents
(03:58):
and the students that I used toteach, and then also in baking,
I love connecting with peoplethrough recipes, so things that
I grew up on or that speak tothat nostalgic feel that bring
them back to a memory.
So for me it's always aboutconnecting with my customers,
(04:19):
with clients, friends, whoeverit is.
That's either I'm teaching, I'mspeaking for, just in general.
Connection has always been thebiggest thing for me.
Speaker 1 (04:29):
You mentioned also that you do still work full time
.
So what was it like to then say, okay, you know what, I'm not
going to do this as a hobbyanymore on my job.
I'm actually going to build andstart a business and make a
business while I still work fulltime.
(04:51):
What was it that made you takethe jump from just practicing on
a case to actually open in abusiness while you're still in
your corporate profession?
Speaker 2 (05:00):
Yeah.
So, like I said before, I waskind of into cakes generally and
then I unfortunately lost mydad and it took a big hardship
on me and so I kind of lost likeall passion at that point and I
really lost myself.
And it wasn't until after fewmonths, after my dad passed,
(05:26):
that I saw a competition and Idecided to enter it and I went
into it thinking you know, thisis something that's gonna get me
back in the groove here.
You know, make me feelsomething, and that's why
connection is so important to me.
And in this baking competitionit was online and I ended up
(05:47):
being one of 15 winners andfeatured in the book.
So I was really excited andthen I started taking classes
through the site that, throughthe how to Cake it site, which
is where I was featured in thebook on.
And cookies were the area whereI was like, okay, I'm gonna try
(06:08):
something different.
I pushed myself for thiscompetition.
Now I'm gonna push myself totry something completely new.
And it worked out really wellbecause my son had just been
born, it really didn't have asmuch time as I wanted to to
create these like big, elaboratecakes and I wanted something
that I could still do at nightand be creative.
(06:29):
So I saw the Christmas CookieChallenge, saw a cookie class on
how to Cake it and was like I'mjust gonna try it.
Speaker 1 (06:37):
Shout out to Yolanda.
She's another awesome womanwho's always inspiring people in
our community, and it's justamazing that you invested in
yourself and you decided to thenmake it more legal and take up
the passion and open a businessto your community.
How has your community inArizona been?
(07:00):
How receptive have they been ofyou and your business and your
clients?
What is your kind of day to day, week to week life look like as
a business owner?
Speaker 2 (07:10):
Oh, it's been awesome .
Like my community is verysupportive.
Everything is kind of word ofmouth, which is awesome.
I think that's one of the bestways to kind of get known is
talking about your business,getting those clients to then
also talk about it, having themshare the information at parties
, and that's always one reallynice thing is that generally,
(07:31):
like cookies and sweet treatsare always for like really fun
events where people are allgetting together and then they
say, oh, you know where's thiscookie from and oh well, I have
a cookie girl, you know, and Ilove being someone's cookie girl
.
Like that's one of the bestcompliments I can get is having
someone text me and be like hey,I just told someone about you,
(07:54):
you're gonna be their nextcookie girl, you know.
Like I think that's awesome.
So that's been really great tokind of feel from my community
and a lot of these clients thenalso become like friends.
You know we connect on somelevel and it's been great.
Speaker 1 (08:11):
It's definitely a blessing.
I tell people all the time andI've even shared this on social
media.
You know, customers will becomefriends, sometimes faster than
friends become customers, butit's always amazing.
Strangers will support us inthe connections that we build
through that.
And you mentioned that youstarted off with cakes, but I
know now, and especially withthe show, that you do cookies.
(08:34):
So what did that transitionlook like?
Because so many bakers strugglewith finding their niche.
What did that look like?
Making a switch that you moreso wanted to just focus on the
cookies?
Speaker 2 (08:48):
Yeah, I think it was seeing cookies in a different
light.
When I first saw the Christmascookie challenge, I saw like the
process of making anddecorating cookies, whereas
before I had just seen the finalproduct.
And so in watching the show Iwas like, oh, this is
(09:08):
interesting, like I really wantto try this.
And it became something towhere I was like, okay, like now
I know the consistencies and Ican replicate this design.
Now I want to create my owndesigns and I just kind of am
looking always at that nextchallenge.
(09:29):
And cookies are such a greatway to challenge yourself
because basically the way that Ilook at them is little canvases
of art, like you have theselittle tiny things that you can
just go wild with, andcreativity or keep them super
simple.
There's different styles, andso I think that that's one
(09:52):
challenge.
That I just really love aboutcookies is the constant
creativity options.
Speaker 1 (09:59):
Now, there's a lot of creativity, but there is also a
lot of hours that go into it,and you know how I feel about
cookies.
So, for the record, even thoughwe love us some of you but why
don't you share what are some ofthe ways that you save time
with cookies?
Because there's only one of youand there's only so many
(10:20):
cookies, and so I would love foryou to share that with
listeners.
Speaker 2 (10:24):
Yeah, so obviously, yes, cookies do take a long time
and you can.
I know you've mentioned evenlike getting stuck in that
creative mode.
You can do that very easily.
But in my mind I was thinkingthis is a way that I can really
turn my passion into a business.
So how am I gonna do that?
And you have to find a happymedium where you can be creative
(10:48):
.
But you also have to thinkabout like a bottom line type of
thing, and so I actuallyinvested in an eddy printer and
that's.
I love that thing.
It is one of the ways that I amable to continue this business
and make profit and see it as afuture, like full time thing,
(11:11):
while still allowing myself tohave those custom orders where I
can be creative, and so that'sone really nice thing.
I will always be very thankfulfor the eddy printer, and I even
took your class, the corporate,gaining more corporate clients,
and so that was super helpfultoo.
(11:33):
And with that eddy printer andthe corporate class mixup, that
just I feel like it all meshedtogether and now I'm able to do
I have a balance, you know.
So it's nice.
Speaker 1 (11:47):
Absolutely, and thank you for that shout out.
But this is all about you.
But I would say, yeah, I amgrateful that you are a graduate
of one of my courses and in ourcommunity.
But I will say this though fromtaking the courses online to
the eddy like seeing thepotential there and saying, okay
, it has to be a happy medium,like I need.
(12:09):
I love the creativity, but Ialso want the orders.
And then taking the more doughclass, you're always investing
and I feel that's why you'regrowing so fast.
What advice would you have?
Cause you know there are somebakers they just listen to the
podcast.
They're like, oh, I just wantall the free stuff.
But what advice would you havefor someone when it comes to the
(12:30):
importance of investing intheir business and why they need
it?
Speaker 2 (12:35):
I mean, my advice is definitely invest in yourself
and, whether that like, look atyour trajectory of where you
want to be.
And then I like one of thethings that we've learned right
Is like taking baby steps backand figuring out how you're
going to get there.
So going full time with thispossibly like my biggest thing
(12:55):
was how am I gonna get out ofthat continuous creative mode?
I need to do logos, cookiesthat I can print on, something
that I can help with the timeaspect of it, and so that
printer was a big thing, even,just like investing in materials
.
That was very hard for me atfirst is I had, you know, two
(13:19):
pans that I was working out ofand in my mind I was like I
don't need more pans, I don'tneed to spend more money because
this works.
But when I invested in myselfand I got more pans, I was able
to produce so much faster and Itook so much stress off of
myself too.
So, while these investments mayseem like they're large or you
(13:45):
know, you're just not there yetby doing it you can actually
like make it more, more of aneasy process and create some of
that balance by doing so.
Speaker 1 (13:56):
Absolutely, and I love what you shared there.
By investing in the pans, youwere able to do more, because
streamlining is so important,especially our processes when it
comes to bakers, because somany of them struggle with, you
know, baker burnout and juststress and all the things.
And so now you're moving onalong and the show comes up.
(14:18):
So what makes you decide I'mgonna audition for this?
What was that process like?
And tell us about the exactshow that you were on?
Speaker 2 (14:28):
Yeah, so I was on the Halloween cookie challenge.
I was season two, episode one,and it is kind of like the
spinoff of Christmas cookiechallenge.
They then created the newholiday version of Halloween,
and how I got into like gettingon it.
(14:49):
I really struggle with likeconfidence sometimes and I think
that that was one way likewhere I could challenge myself
and like push myself out of mycomfort zone, and I was so
excited to hear when I was gonnabe on it.
And from pushing myself Ireally saw that I'm able to do
(15:13):
so much more.
And so that's another piece ofadvice I would say to anyone is
like continue to challengeyourself, cause one thing that I
used to tell myself a lot waslike I could never do that.
You know, you see these thingson TV and it's like man, I could
never be on TV, I could neverdo that timeframe, and I thought
(15:33):
the same way, but I was able tojust try it, see if I'm really
not able to do it or if I could,and that was awesome.
It was the probably the bestexperience I've had.
I mean, obviously like havingmy son, but like other than that
, it was one of the bestexperiences that I've ever had.
Speaker 1 (15:56):
What are some lessons that you learned from the show?
Because I know normally we'rewatching the show and it's like
we see people running with theirheads cut off.
Was it what you expected or didyou have to adapt?
Was everything fast paced?
What were some of the lessonsthat you took away from the show
?
Speaker 2 (16:14):
Yeah, it is very fast paced.
I really didn't know what toexpect going into it.
So I think like just kind ofrolling with the punches was one
thing that like I learned fromit, because by doing so and
being like easy going and nottaking things so seriously, I
(16:36):
was able to really enjoy theprocess and I was able to really
connect to the experience,which was awesome.
Speaker 1 (16:49):
And it was so wonderful seeing you on the show
, just your bright smile, andseeing you win.
And what are you gonna do withthat prize money, honey?
You have any plans?
Speaker 2 (17:01):
I'm investing back into my business.
You know I'm gonna streamlinethat process a little bit better
, make things a little bit lessstressful for me while still
being able to produce someawesome work, and I'm just so
excited.
I'm very thankful for the wholeexperience and the people that
I was able to meet andeverything.
(17:21):
The fact that Jeff Goldman wasalso one of the hosts and the
whole reason why I even startedbaking was I actually cried when
I found out it was him I likestarted falling.
And then Rosanna Panzino I'dbeen watching since she was like
in her apartment with thelittle cart.
So it was just awesome to havethat experience of meeting those
(17:42):
people too, those people thatyou look up to and they're
seeing your work and tastingyour product, and it was great.
Speaker 1 (17:50):
I could imagine that was definitely a full circle
moment and also confirmationlike, wow, lord, okay, this is
really meant for me to go for it.
How do you balance?
Now?
You're a winner and you're evenmore popular in your community,
but, like you mentioned, youalso still have a full-time job
and you have a little one.
(18:11):
How do you balance all of that?
Are there any tips, tools,tricks, apps?
Speaker 2 (18:18):
Yeah, for my business I would say my Google form is
probably like one of my favoritetools and it sounds so silly
and small, but really it's not,because I was able to put in
like specific details of likewhat I need from my clients.
So I'm not going back and forthin emails and I'm also able to
like add in little things likeokay, would you like Bose added,
(18:40):
it's going to cost this much,you know, and that's been one
really nice thing that I don'tfeel like I have to sell either
now and then really with my son,I make sure that like I have my
baking time and then I reservetime with my family.
There is protected family timethat I am not doing baking, I'm
(19:01):
not doing my day job, you know,I'm just focused on him and
really enjoying him being off myphone.
So that's my other tip is likejust like making sure that you
actually have designated familytime phone set aside, you know,
whether that be like dinner orlike playing right before or
something like that, and that'sbeen really helpful.
(19:23):
So then my son doesn't feellike I'm being pulled in
different ways and he has myundivided attention.
Speaker 1 (19:31):
But yeah, absolutely.
And what does the future looklike now for your bake shop?
What are some things you'reworking on, or how has the
exposure helped?
What are some things that areto come?
Speaker 2 (19:45):
Yeah, so one of the things that I wanna do is really
give back and teach again, butin the realm of cookies.
So cookies are obviouslysomething that I enjoy and
passionate about, but thatteaching experience is also a
huge proponent of who I am, andso I definitely want to teach in
(20:06):
my community, teach online andshare what I've learned with
other people, because I knowwhen I first started out, like
talking to other cookiers orother bakers was one way that,
like, I gained information and Icould challenge myself to be
better.
So I'd like to be that forsomeone else who needs it.
Speaker 1 (20:26):
Well, you definitely are a ray of sunshine, hope and
inspiration, and I'm going toput your page down in the show
notes for anyone who's listening.
If you want to follow alongwith Gabby and see her amazing
work because she's not reallyjust an average cook here when
you see her page like this girldoes, like full on Picasso's on
(20:47):
cookies it's just really, reallyamazing and you're definitely
going to love her, and so wealso encourage everyone watching
.
If you can, when the episoderolls back around, be sure to
watch it and to cheer for herand support her on.
And, gabby, what advice wouldyou give to anyone who's like
you know what?
I've seen the flyer, but I'vebeen too afraid.
(21:10):
Like, should I really apply forone of those shows?
Just any show or anycompetition in general.
Speaker 2 (21:19):
Yeah, definitely try, definitely apply, because one
of the things I will say is thatI really didn't expect to get
on, but I really enjoyed theprocess of applying because I
feel like I learned so muchabout myself and my baking
aesthetic and who I am as abaker.
So, even if you don't get on ashow that you're applying for,
(21:42):
go for it, because the processof it really tells a lot about
who you are in your professionand what your passion is really
leading you towards.
Speaker 1 (21:51):
So, yeah, that is amazing advice.
From the bottom of my littlesouthern heart, I really do.
Thank you so much for coming ontoday and sharing everything
with us, but before I let you go, gabby, are you ready for
lightning round?
Let's do it.
What's your favorite color?
Blue or black?
Okay, what is your favoritebook?
Speaker 2 (22:15):
Chonamani Cristo.
Speaker 1 (22:18):
Alrighty, what is a dessert you cannot live without.
Speaker 2 (22:24):
Frangipan, like anything with frangipan in it.
Speaker 1 (22:28):
I love.
It Okay, who is your celebritycrush?
Speaker 2 (22:33):
I have to say either Jason Momoa or Gordon Ramsay.
I love a guy who can cook.
Okay, all right.
Speaker 1 (22:44):
I'm going to go with Jason.
What is your favorite kitchenutensil?
Speaker 2 (22:52):
I think, a piping bag .
It can be used for so manydifferent things.
I use it for dinner items, Iuse it for baking.
I've also used it medically aswell, to pipe, you know,
vaseline or whatever.
So I think it's super helpful.
Speaker 1 (23:08):
That is a wonderful answer, and I think it's the
first time we've had piping bags.
So thank you so much forthinking out of your box.
There you go, and thank you somuch, gabby, for coming on the
show.
We wish you all the successgoing forward, and it really was
a pleasure having you on, andcongratulations on your big win,
darling.
Speaker 2 (23:27):
Thank you so much and thank you for having me.
It's been fun.
Speaker 1 (23:30):
Absolutely Special thanks again to Gabby for coming
on and for sharing her FoodNetwork win with us, as well as
just a little glimpse and behindthe scenes of her day-to-day
life as a mom, as a corporatewoman and also as a baker.
I really hope that her storyinspires you, no matter how much
(23:50):
you have going on, like Gabbysaid, to just go for it, to put
yourself out there and go foryour dreams regardless of
whatever is going on in life aswell.
Again, it was such a ray ofsunshine just being able to
speak to Gabby.
She has the most beautifulsmile y'all and I'm going to go
ahead and link her page below.
(24:11):
And another cool thing, you guysher award-winning recipes.
She actually has put them intoPDFs that she sells, so if you
would like to snag those, I havethe links in the show notes as
well, and you can add a littleburst of deliciousness into your
business.
Also, I love having Gabby inthe entrepreneurial community.
(24:34):
She's always so kind and it'salways just a pleasure speaking
with you guys and hearing youshare your story, so I hope hers
inspires you as well.
Thanks so much again forlistening to the Bacon for
Business podcast.
I love it when you guys comeweek after week and I hope you
took away some nuggets from thislittle episode also.
You guys take care and have avery blessed day.
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith a bottle of DeCerano 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 and my
(00:23):
global membership programcreate six-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?
(00:43):
Hey, sweet friends, what isgoing on?
And welcome back to anotherepisode of the Baking for
Business podcast.
Today is a really awesomeepisode because we have a Food
Network winner in the house.
Gabby is so sweet and she'sagreed to come on and speak with
(01:03):
us and share about her recentwin, but just also how she got
started and we're going to getpretty familiar with her baking
business.
So, gabby, welcome to theBaking for Business podcast.
Thank you so much for having me.
Absolutely, you're more thanwelcome, and so, before we get
into the show and your recentwin and all the things you like
(01:24):
to bake, I know it didn't startoff that way.
You said you actually went toschool for teaching, so tell us
a little bit about yourbackground before becoming a
baker.
What did that look like?
Speaker 2 (01:38):
Yeah, so I actually started like getting into baking
, like in middle school, highschool and going through school
and everything.
My parents really wanted me tohave a four-year degree from
college and teaching was alwaysa second love for me.
(02:00):
First love was baking, but alsowith special needs students.
I love working with thesestudents and everything.
So I decided to go into theeducation field, in the area of
special education, and went tocollege for it, but always did
baking on the side, just becauseit was a way that I could be
(02:22):
very creative.
So I got into a charter schoolin my area and I taught special
education for nine years and Iam still in education now.
Speaker 1 (02:35):
Wow, that's amazing.
So still working in your field,still full-time employed, while
running the baking business andrecently being on TV.
So it definitely sounds likeyou have your hands full.
You mentioned that she startedbaking while you were in college
.
Where did that bug come from?
Was it a show you watched ordoes it run in your family?
Speaker 2 (02:57):
Yeah, my mom will actually say like she does not
bake, so I did not get it fromher.
I started watching Ace of Cakeswith Duff Goldman and I got the
passion for cakes mostly atthat point and just kept going.
And then I found other sitesand videos and everything and
(03:21):
just tried to keep learning.
Speaker 1 (03:25):
How has your experience as a teacher
influenced what you do in yourbaking business?
Speaker 2 (03:35):
For me, it's really about connection.
I love connecting to people,whether it's through connecting
with a student in theirinterests or how we can get them
to a certain point so that theyare succeeding.
Connecting with those parentsof the students that I had,
which I still have somerelationships with, the parents
(03:58):
and the students that I used toteach, and then also in baking,
I love connecting with peoplethrough recipes, so things that
I grew up on or that speak tothat nostalgic feel that bring
them back to a memory.
So for me it's always aboutconnecting with my customers,
(04:19):
with clients, friends, whoeverit is.
That's either I'm teaching, I'mspeaking for, just in general.
Connection has always been thebiggest thing for me.
Speaker 1 (04:29):
You mentioned also that you do still work full time
.
So what was it like to then say, okay, you know what, I'm not
going to do this as a hobbyanymore on my job.
I'm actually going to build andstart a business and make a
business while I still work fulltime.
(04:51):
What was it that made you takethe jump from just practicing on
a case to actually open in abusiness while you're still in
your corporate profession?
Speaker 2 (05:00):
Yeah.
So, like I said before, I waskind of into cakes generally and
then I unfortunately lost mydad and it took a big hardship
on me and so I kind of lost likeall passion at that point and I
really lost myself.
And it wasn't until after fewmonths, after my dad passed,
(05:26):
that I saw a competition and Idecided to enter it and I went
into it thinking you know, thisis something that's gonna get me
back in the groove here.
You know, make me feelsomething, and that's why
connection is so important to me.
And in this baking competitionit was online and I ended up
(05:47):
being one of 15 winners andfeatured in the book.
So I was really excited andthen I started taking classes
through the site that, throughthe how to Cake it site, which
is where I was featured in thebook on.
And cookies were the area whereI was like, okay, I'm gonna try
(06:08):
something different.
I pushed myself for thiscompetition.
Now I'm gonna push myself totry something completely new.
And it worked out really wellbecause my son had just been
born, it really didn't have asmuch time as I wanted to to
create these like big, elaboratecakes and I wanted something
that I could still do at nightand be creative.
(06:29):
So I saw the Christmas CookieChallenge, saw a cookie class on
how to Cake it and was like I'mjust gonna try it.
Speaker 1 (06:37):
Shout out to Yolanda.
She's another awesome womanwho's always inspiring people in
our community, and it's justamazing that you invested in
yourself and you decided to thenmake it more legal and take up
the passion and open a businessto your community.
How has your community inArizona been?
(07:00):
How receptive have they been ofyou and your business and your
clients?
What is your kind of day to day, week to week life look like as
a business owner?
Speaker 2 (07:10):
Oh, it's been awesome .
Like my community is verysupportive.
Everything is kind of word ofmouth, which is awesome.
I think that's one of the bestways to kind of get known is
talking about your business,getting those clients to then
also talk about it, having themshare the information at parties
, and that's always one reallynice thing is that generally,
(07:31):
like cookies and sweet treatsare always for like really fun
events where people are allgetting together and then they
say, oh, you know where's thiscookie from and oh well, I have
a cookie girl, you know, and Ilove being someone's cookie girl
.
Like that's one of the bestcompliments I can get is having
someone text me and be like hey,I just told someone about you,
(07:54):
you're gonna be their nextcookie girl, you know.
Like I think that's awesome.
So that's been really great tokind of feel from my community
and a lot of these clients thenalso become like friends.
You know we connect on somelevel and it's been great.
Speaker 1 (08:11):
It's definitely a blessing.
I tell people all the time andI've even shared this on social
media.
You know, customers will becomefriends, sometimes faster than
friends become customers, butit's always amazing.
Strangers will support us inthe connections that we build
through that.
And you mentioned that youstarted off with cakes, but I
know now, and especially withthe show, that you do cookies.
(08:34):
So what did that transitionlook like?
Because so many bakers strugglewith finding their niche.
What did that look like?
Making a switch that you moreso wanted to just focus on the
cookies?
Speaker 2 (08:48):
Yeah, I think it was seeing cookies in a different
light.
When I first saw the Christmascookie challenge, I saw like the
process of making anddecorating cookies, whereas
before I had just seen the finalproduct.
And so in watching the show Iwas like, oh, this is
(09:08):
interesting, like I really wantto try this.
And it became something towhere I was like, okay, like now
I know the consistencies and Ican replicate this design.
Now I want to create my owndesigns and I just kind of am
looking always at that nextchallenge.
(09:29):
And cookies are such a greatway to challenge yourself
because basically the way that Ilook at them is little canvases
of art, like you have theselittle tiny things that you can
just go wild with, andcreativity or keep them super
simple.
There's different styles, andso I think that that's one
(09:52):
challenge.
That I just really love aboutcookies is the constant
creativity options.
Speaker 1 (09:59):
Now, there's a lot of creativity, but there is also a
lot of hours that go into it,and you know how I feel about
cookies.
So, for the record, even thoughwe love us some of you but why
don't you share what are some ofthe ways that you save time
with cookies?
Because there's only one of youand there's only so many
(10:20):
cookies, and so I would love foryou to share that with
listeners.
Speaker 2 (10:24):
Yeah, so obviously, yes, cookies do take a long time
and you can.
I know you've mentioned evenlike getting stuck in that
creative mode.
You can do that very easily.
But in my mind I was thinkingthis is a way that I can really
turn my passion into a business.
So how am I gonna do that?
And you have to find a happymedium where you can be creative
(10:48):
.
But you also have to thinkabout like a bottom line type of
thing, and so I actuallyinvested in an eddy printer and
that's.
I love that thing.
It is one of the ways that I amable to continue this business
and make profit and see it as afuture, like full time thing,
(11:11):
while still allowing myself tohave those custom orders where I
can be creative, and so that'sone really nice thing.
I will always be very thankfulfor the eddy printer, and I even
took your class, the corporate,gaining more corporate clients,
and so that was super helpfultoo.
(11:33):
And with that eddy printer andthe corporate class mixup, that
just I feel like it all meshedtogether and now I'm able to do
I have a balance, you know.
So it's nice.
Speaker 1 (11:47):
Absolutely, and thank you for that shout out.
But this is all about you.
But I would say, yeah, I amgrateful that you are a graduate
of one of my courses and in ourcommunity.
But I will say this though fromtaking the courses online to
the eddy like seeing thepotential there and saying, okay
, it has to be a happy medium,like I need.
(12:09):
I love the creativity, but Ialso want the orders.
And then taking the more doughclass, you're always investing
and I feel that's why you'regrowing so fast.
What advice would you have?
Cause you know there are somebakers they just listen to the
podcast.
They're like, oh, I just wantall the free stuff.
But what advice would you havefor someone when it comes to the
(12:30):
importance of investing intheir business and why they need
it?
Speaker 2 (12:35):
I mean, my advice is definitely invest in yourself
and, whether that like, look atyour trajectory of where you
want to be.
And then I like one of thethings that we've learned right
Is like taking baby steps backand figuring out how you're
going to get there.
So going full time with thispossibly like my biggest thing
(12:55):
was how am I gonna get out ofthat continuous creative mode?
I need to do logos, cookiesthat I can print on, something
that I can help with the timeaspect of it, and so that
printer was a big thing, even,just like investing in materials
.
That was very hard for me atfirst is I had, you know, two
(13:19):
pans that I was working out ofand in my mind I was like I
don't need more pans, I don'tneed to spend more money because
this works.
But when I invested in myselfand I got more pans, I was able
to produce so much faster and Itook so much stress off of
myself too.
So, while these investments mayseem like they're large or you
(13:45):
know, you're just not there yetby doing it you can actually
like make it more, more of aneasy process and create some of
that balance by doing so.
Speaker 1 (13:56):
Absolutely, and I love what you shared there.
By investing in the pans, youwere able to do more, because
streamlining is so important,especially our processes when it
comes to bakers, because somany of them struggle with, you
know, baker burnout and juststress and all the things.
And so now you're moving onalong and the show comes up.
(14:18):
So what makes you decide I'mgonna audition for this?
What was that process like?
And tell us about the exactshow that you were on?
Speaker 2 (14:28):
Yeah, so I was on the Halloween cookie challenge.
I was season two, episode one,and it is kind of like the
spinoff of Christmas cookiechallenge.
They then created the newholiday version of Halloween,
and how I got into like gettingon it.
(14:49):
I really struggle with likeconfidence sometimes and I think
that that was one way likewhere I could challenge myself
and like push myself out of mycomfort zone, and I was so
excited to hear when I was gonnabe on it.
And from pushing myself Ireally saw that I'm able to do
(15:13):
so much more.
And so that's another piece ofadvice I would say to anyone is
like continue to challengeyourself, cause one thing that I
used to tell myself a lot waslike I could never do that.
You know, you see these thingson TV and it's like man, I could
never be on TV, I could neverdo that timeframe, and I thought
(15:33):
the same way, but I was able tojust try it, see if I'm really
not able to do it or if I could,and that was awesome.
It was the probably the bestexperience I've had.
I mean, obviously like havingmy son, but like other than that
, it was one of the bestexperiences that I've ever had.
Speaker 1 (15:56):
What are some lessons that you learned from the show?
Because I know normally we'rewatching the show and it's like
we see people running with theirheads cut off.
Was it what you expected or didyou have to adapt?
Was everything fast paced?
What were some of the lessonsthat you took away from the show
?
Speaker 2 (16:14):
Yeah, it is very fast paced.
I really didn't know what toexpect going into it.
So I think like just kind ofrolling with the punches was one
thing that like I learned fromit, because by doing so and
being like easy going and nottaking things so seriously, I
(16:36):
was able to really enjoy theprocess and I was able to really
connect to the experience,which was awesome.
Speaker 1 (16:49):
And it was so wonderful seeing you on the show
, just your bright smile, andseeing you win.
And what are you gonna do withthat prize money, honey?
You have any plans?
Speaker 2 (17:01):
I'm investing back into my business.
You know I'm gonna streamlinethat process a little bit better
, make things a little bit lessstressful for me while still
being able to produce someawesome work, and I'm just so
excited.
I'm very thankful for the wholeexperience and the people that
I was able to meet andeverything.
(17:21):
The fact that Jeff Goldman wasalso one of the hosts and the
whole reason why I even startedbaking was I actually cried when
I found out it was him I likestarted falling.
And then Rosanna Panzino I'dbeen watching since she was like
in her apartment with thelittle cart.
So it was just awesome to havethat experience of meeting those
(17:42):
people too, those people thatyou look up to and they're
seeing your work and tastingyour product, and it was great.
Speaker 1 (17:50):
I could imagine that was definitely a full circle
moment and also confirmationlike, wow, lord, okay, this is
really meant for me to go for it.
How do you balance?
Now?
You're a winner and you're evenmore popular in your community,
but, like you mentioned, youalso still have a full-time job
and you have a little one.
(18:11):
How do you balance all of that?
Are there any tips, tools,tricks, apps?
Speaker 2 (18:18):
Yeah, for my business I would say my Google form is
probably like one of my favoritetools and it sounds so silly
and small, but really it's not,because I was able to put in
like specific details of likewhat I need from my clients.
So I'm not going back and forthin emails and I'm also able to
like add in little things likeokay, would you like Bose added,
(18:40):
it's going to cost this much,you know, and that's been one
really nice thing that I don'tfeel like I have to sell either
now and then really with my son,I make sure that like I have my
baking time and then I reservetime with my family.
There is protected family timethat I am not doing baking, I'm
(19:01):
not doing my day job, you know,I'm just focused on him and
really enjoying him being off myphone.
So that's my other tip is likejust like making sure that you
actually have designated familytime phone set aside, you know,
whether that be like dinner orlike playing right before or
something like that, and that'sbeen really helpful.
(19:23):
So then my son doesn't feellike I'm being pulled in
different ways and he has myundivided attention.
Speaker 1 (19:31):
But yeah, absolutely.
And what does the future looklike now for your bake shop?
What are some things you'reworking on, or how has the
exposure helped?
What are some things that areto come?
Speaker 2 (19:45):
Yeah, so one of the things that I wanna do is really
give back and teach again, butin the realm of cookies.
So cookies are obviouslysomething that I enjoy and
passionate about, but thatteaching experience is also a
huge proponent of who I am, andso I definitely want to teach in
(20:06):
my community, teach online andshare what I've learned with
other people, because I knowwhen I first started out, like
talking to other cookiers orother bakers was one way that,
like, I gained information and Icould challenge myself to be
better.
So I'd like to be that forsomeone else who needs it.
Speaker 1 (20:26):
Well, you definitely are a ray of sunshine, hope and
inspiration, and I'm going toput your page down in the show
notes for anyone who's listening.
If you want to follow alongwith Gabby and see her amazing
work because she's not reallyjust an average cook here when
you see her page like this girldoes, like full on Picasso's on
(20:47):
cookies it's just really, reallyamazing and you're definitely
going to love her, and so wealso encourage everyone watching
.
If you can, when the episoderolls back around, be sure to
watch it and to cheer for herand support her on.
And, gabby, what advice wouldyou give to anyone who's like
you know what?
I've seen the flyer, but I'vebeen too afraid.
(21:10):
Like, should I really apply forone of those shows?
Just any show or anycompetition in general.
Speaker 2 (21:19):
Yeah, definitely try, definitely apply, because one
of the things I will say is thatI really didn't expect to get
on, but I really enjoyed theprocess of applying because I
feel like I learned so muchabout myself and my baking
aesthetic and who I am as abaker.
So, even if you don't get on ashow that you're applying for,
(21:42):
go for it, because the processof it really tells a lot about
who you are in your professionand what your passion is really
leading you towards.
Speaker 1 (21:51):
So, yeah, that is amazing advice.
From the bottom of my littlesouthern heart, I really do.
Thank you so much for coming ontoday and sharing everything
with us, but before I let you go, gabby, are you ready for
lightning round?
Let's do it.
What's your favorite color?
Blue or black?
Okay, what is your favoritebook?
Speaker 2 (22:15):
Chonamani Cristo.
Speaker 1 (22:18):
Alrighty, what is a dessert you cannot live without.
Speaker 2 (22:24):
Frangipan, like anything with frangipan in it.
Speaker 1 (22:28):
I love.
It Okay, who is your celebritycrush?
Speaker 2 (22:33):
I have to say either Jason Momoa or Gordon Ramsay.
I love a guy who can cook.
Okay, all right.
Speaker 1 (22:44):
I'm going to go with Jason.
What is your favorite kitchenutensil?
Speaker 2 (22:52):
I think, a piping bag .
It can be used for so manydifferent things.
I use it for dinner items, Iuse it for baking.
I've also used it medically aswell, to pipe, you know,
vaseline or whatever.
So I think it's super helpful.
Speaker 1 (23:08):
That is a wonderful answer, and I think it's the
first time we've had piping bags.
So thank you so much forthinking out of your box.
There you go, and thank you somuch, gabby, for coming on the
show.
We wish you all the successgoing forward, and it really was
a pleasure having you on, andcongratulations on your big win,
darling.
Speaker 2 (23:27):
Thank you so much and thank you for having me.
It's been fun.
Speaker 1 (23:30):
Absolutely Special thanks again to Gabby for coming
on and for sharing her FoodNetwork win with us, as well as
just a little glimpse and behindthe scenes of her day-to-day
life as a mom, as a corporatewoman and also as a baker.
I really hope that her storyinspires you, no matter how much
(23:50):
you have going on, like Gabbysaid, to just go for it, to put
yourself out there and go foryour dreams regardless of
whatever is going on in life aswell.
Again, it was such a ray ofsunshine just being able to
speak to Gabby.
She has the most beautifulsmile y'all and I'm going to go
ahead and link her page below.
(24:11):
And another cool thing, you guysher award-winning recipes.
She actually has put them intoPDFs that she sells, so if you
would like to snag those, I havethe links in the show notes as
well, and you can add a littleburst of deliciousness into your
business.
Also, I love having Gabby inthe entrepreneurial community.
(24:34):
She's always so kind and it'salways just a pleasure speaking
with you guys and hearing youshare your story, so I hope hers
inspires you as well.
Thanks so much again forlistening to the Bacon for
Business podcast.
I love it when you guys comeweek after week and I hope you
took away some nuggets from thislittle episode also.
You guys take care and have avery blessed day.
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