Building a Business One Cake at a Time with Stephanie Hart
Stephanie Hart, owner of Brown Sugar Bakery, reflects on her experience of growing a mom-and-pop bakery into a successful baking business.
March 25, 2024
Listen in as bakers and experts from around the country share their insights and inspirations on all things baking. These exclusive quick takes feature everything from what bakers learned about opening a bakery to advice for scaling up to thought leadership on current baking industry trends and issues.
Stephanie Hart, owner of Brown Sugar Bakery, reflects on her experience of growing a mom-and-pop bakery into a successful baking business.
Stephanie Hart, owner of Brown Sugar Bakery, shares how partnerships with suppliers have helped the bakery in its innovation efforts as they scale up operations.
Stephanie Hart, owner of Brown Sugar Bakery, shares her insights on the challenges she has faced in her time as an entrepreneur and bakery owner.
Stephanie Hart, owner of Brown Sugar Bakery in Chicago, shares two key insights for woman entrepreneurs looking to get started in the food business: 1) learn the business of food and 2) invest in yourself.
Karen Bornarth, executive director of the Bread Bakers Guild of America, highlights the learning opportunities and benefits the Camp Bread event provides for bakers of all levels.
Lisa Papaloni highlights Pennant puff pastry at the ribbon cutting celebration for the expansion of Aspire’s Hazelton, PA facility.
Sarah Chapman and Amanda Munson, bakery sales specialists for Fareway Bakery, share their perspectives on working together to oversee a successful bakery program.
Amanda Munson, bakery sales specialist for Fareway Bakery, explains the value that an in-store bakery can provide beyond the numbers.
Jeanne Plumley and Rebecca Miller share how their experience with creating the bakery’s Epic Pie Tasting event has helped them build relationships with their customers and the community.
Ellery Miller, daughter of Rebecca Miller, CEO of Peggy Jean’s Pies, reflects on how the bakery thrives in a matriarchal culture.
Rebecca Miller, CEO of Peggy Jean’s Pies, reflects on her upbringing and how it led her to eventually operating the family-owned bakery with her mother.
Jeanne Plumley and Rebecca Miller, founder and CEO of Peggy Jean’s Pies, respectively, talk about the challenges of creating new products.
Stephanie Hart, owner of Brown Sugar Bakery, reflects on her experience of growing a mom-and-pop bakery into a successful baking business.
Stephanie Hart, owner of Brown Sugar Bakery, shares how partnerships with suppliers have helped the bakery in its innovation efforts as they scale up operations.
Stephanie Hart, owner of Brown Sugar Bakery, shares her insights on the challenges she has faced in her time as an entrepreneur and bakery owner.
Stephanie Hart, owner of Brown Sugar Bakery in Chicago, shares two key insights for woman entrepreneurs looking to get started in the food business: 1) learn the business of food and 2) invest in yourself.
Karen Bornarth, executive director of the Bread Bakers Guild of America, highlights the learning opportunities and benefits the Camp Bread event provides for bakers of all levels.
Lisa Papaloni highlights Pennant puff pastry at the ribbon cutting celebration for the expansion of Aspire’s Hazelton, PA facility.
Sarah Chapman and Amanda Munson, bakery sales specialists for Fareway Bakery, share their perspectives on working together to oversee a successful bakery program.
Amanda Munson, bakery sales specialist for Fareway Bakery, explains the value that an in-store bakery can provide beyond the numbers.
Jeanne Plumley and Rebecca Miller share how their experience with creating the bakery’s Epic Pie Tasting event has helped them build relationships with their customers and the community.
Ellery Miller, daughter of Rebecca Miller, CEO of Peggy Jean’s Pies, reflects on how the bakery thrives in a matriarchal culture.
Rebecca Miller, CEO of Peggy Jean’s Pies, reflects on her upbringing and how it led her to eventually operating the family-owned bakery with her mother.
Jeanne Plumley and Rebecca Miller, founder and CEO of Peggy Jean’s Pies, respectively, talk about the challenges of creating new products.
Mike Ambeliotis, head of business operations for Mediterra Bakehouse, reflects on his father’s decision to start growing heritage Red Fife wheat in 2015.
Hear Nick Ambeliotis, founder of Mediterra Bakehouse, talk about his pride in running a family-owned operation.
Niko Ambeliotis, head of production at Mediterra Bakehouse, shares his thoughts on the art of baking.
Gary VanderStelt, owner of Sprinkles Donut Shop, shares how the bakery approaches innovation with the intention to set its products apart from competition.