09/02/2026
A (not so) quick reality check from behind the scenes: yes, business is booming, and I couldn't be more thankful. However, I often find people mistaking my full-time work for a casual side hobby, and I think it’s important to clear some things that have been brought to my attention.
-----------
#1 - while I do have Becca that works for me 9/10 + hours a week & has taken it upon herself to go way more than above and beyond. (since she's one of the only people who truly knows everything that's expected of me)
I am mainly a one woman show working at minimum 14 hours a day. I work about 360 days a year with only one actual planned 3-day break where I truly get to shut down and ignore everything. (That's not enough)
#2 We're totally booked for September & most of October already..🥳👏🏼💪🏼💪🏼
#3 I rent from a shared kitchen. While I can make my own hours, I do not "technically" have access to bake whenever I want. I pay per month for a certain amount of hours. I can go over that, and pay extra for any overages, sure... But other people rent the kitchen too 🙏🏼
#4 - I need to streamline holiday orders.
I made the Thanksgiving order form based on our most ordered flavors from prior years. This is simply due to the fact that, in the past, I've ended up making 20 different flavors for well over 100 cakes.
What's the problem with that? Well, I end up spending most of what would be considered profit on a bunch of random ingredients in order to fulfill everyone's orders. So I end up in the negative, right when I owe sales taxes for the year.
The worst part to me is,
I end up getting stuck with tons of leftovers. Random season specific ingredients, during my absolute slowest season (January)...
Y'all know I HATE waste...
This is where my fault is. It's not market season, it's not my contracts which mostly go year round, it's the holidays. I would let everyone order whatever they wanted. Now, I'm setting a boundary. & If I break the rules for one, I have to do the same for everyone else.
I end up in the same boat.
My solution suggestion?
Order a plain cheesecake and all you have to do is offer your guests different toppings to add. I know this may be disappointing, but I simply cannot please everyone.
While I do hope to change that very very soon... until then,
It's an unrealistic expectation of myself.
-----------
If you'd be so kind to support even if we're booked, here's where you know you can always find our product for sale ::
Cullom Knoll (McCullom Lake)
ATeaCo (McHenry)
Da Baffone (crystal lake)
Roadside Bake Stand (McCullom Lake/most Sundays)
Hogan's farm (Ringwood)
