Today we’d like to introduce you to Stephanie Cudnik.
Hi Stephanie, can you introduce yourself? We’d love to learn more about how you got to where you are today.
I started baking in high school. My family hosted a weekly Bible study, and one of the women who regularly attended always brought homemade desserts. One week, she got a chocolate cake with Hershey’s chocolate syrup, caramel drizzle, mini chocolate chips, and vanilla icing. One bite of that cake, and I knew I needed more. I had to learn how to make it myself. And so began the baking obsession. I started by making cupcakes—which I sold at school for $1 each—then gradually began experimenting with cakes, chocolate, ganache, fondant, mousse, crème brulee, decorated sugar cookies, macarons—a little bit of everything. The obsession cooled off once I married and had my first two children. I’d bake maybe a few times a year. But then I had my twins in 2018, and I had to become a stay-at-home mother. My twins were easygoing, and we needed a little extra income, so I thought I’d try selling macarons. However, I couldn’t figure out how to ship them legally (because shipping was illegal back then for cottage bakers), so I started selling sugar cookies with royal icing. Then, I eventually added macarons. Then I said cakes. And then I finally added cupcakes. I came full circle.
Can you talk to us about the challenges and lessons you’ve learned? Looking back, would you say it’s been easy or smooth in retrospect?
It has been pretty smooth! I see many horror stories about cottage bakers or small businesses encountering the worst people. People who are rude or condescending, or clients who freak out over tiny mistakes or little details that aren’t perfect, I have had a few hiccups, and I’ve admittedly missed the mark on a few orders. But I started selling cookies in 2019, and I can only think of 2 clients who complained about their custom orders not meeting their expectations. I beat myself up about imperfections that I’ve noticed, and maybe the client didn’t, but I’ve been incredibly blessed with very gracious and kind clients. The biggest struggles have probably been finding a work-life balance with four kids and working against social media algorithms!
Thanks for sharing that. So, you could tell us a bit more about your work.
I’m a baker. I specialize in making decorated sugar cookies, French macarons, cupcakes, and cakes. I’m probably most known for my cookies because that’s all I did for the first year or so. Some people still call me “Cookie Stephanie,” even though I added macarons and cakes a few years ago. I think I’m most proud of my macarons. There are quite a few macaron sellers in the area now, but I’ve seen very few (locally) who have the same flavors I have. I do seasonal macaron boxes with flavors like brown butter Nutella brownie or blueberry pecan French toast. I like to look up seasonal dessert recipes and adapt them to new macaron flavors. What sets me apart from others is that I really want my desserts—my cookies especially—to taste good. But I also want to make them all from scratch. And I also want them to be beautiful. Most people don’t associate sugar cookies with tasting good. Most people assume that they taste like chalk if they’re pretty. So I found a sugar cookie recipe that ensured soft, moist cookies and then added homemade caramel. My #1 goal from day one was to provide the flavor and texture were on point so nobody could say I was serving gorgeous, flavorless bricks.
Are any books, apps, podcasts, or blogs that help you do your best?
I’m a part of a Facebook group called Sugar Cookie Marketing, which has been helpful. The group admins have a podcast, but I’m not a podcast person. So, other than that group, I rely on some free websites—Sugar Geek Show is probably my favorite—and online classes that help me learn new decorated techniques and recipes. Apps I regularly use for my business are Square Invoices, Squarespace, and Canva, and I keep track of my custom orders in my Notes app. I also love the Coolors app for helping me create color palettes.
Pricing:
- Sugar Cookies start at $75/dozen. 2 dozen minimum
- Decorated cupcakes start at $45/dozen. 2 dozen minimum
- Macarons start at $30/dozen. 1 dozen minimum.
- Cakes start at $65 (for a 4” cake)
Contact Info:
- Website: Sugarbysteph.com
- Instagram: @sugar.by.steph
- Facebook: Facebook.com/sugarbysteph
