KANSAS CITY, MO — Sustaining a small business often requires entrepreneurs to diversify their revenue streams. While it may seem daunting, it can help to weather all sorts of changes. Sugar Bliss, a tiny-but-mighty Chicago bakery, has found myriad ways to reach customers while creating a variety of highquality baked goods.
For a bakery with a 1,700-square-foot back-of-house space, crafting different products for several distribution channels can be challenging, but the diversity of its reach has helped expand its customer base. The main catalyst for this revenue division? The pandemic.
“[The pandemic] made us start focusing more on shipping [and diversification] because customers weren’t working in the downtown Loop, and we thought, ‘How are we going to get our products in more retailers?’” said Teresa Ging, CEO and founder of Sugar Bliss.
Avenues for growth
When Teresa founded the business in 2007, the finance professional-turned-baker focused the menu on cupcakes topped off with its now-trademarked floral frosting design. In the years since, Sugar Bliss has grown significantly, notably through its assortment of offerings.
“We started with cupcakes and then slowly added cookies, brownies, cake pops and macarons,” she shared. “Now we have more than 200 different products.”
The woman- and minority-owned bakery is recognized past its chic downtown storefront. In fact, its baked goods can be found across the Windy City and beyond thanks to nationwide shipping, corporate catering, foodservice for hotels, airports and higher education, a mobile cart at Soldier Field and a CPG line.
Sugar Bliss’ CPG products launched in 2022 with three of the bakery’s best-selling cookie flavors — Sea Salt Chocolate Chunk, Rainbow Sugar and OMG! — in a shelf-stable format. Adjustments to the recipe ensured the eating experience stayed the same across distribution channels.
Creating a CPG line benefited the bakery in several ways.
“It’s a lower-margin type of business,” Teresa said, noting that investing in this revenue stream also supports marketing efforts. “When you have your products in [local retailers], not everyone can do that, so it elevates your brand.”
Distribution channels
Distribution is another part of Sugar Bliss’ growth, along with careful decision-making regarding menu additions. While Teresa keeps an eye out for what’s trending on social media, she noted that cost, labor and production capabilities are key factors before the bakery adds anything new into the mix.
That said, the shop’s range of product types creates ample space for Sugar Bliss to experiment with flavors, especially with French macarons. While classics such as vanilla and coffee keep sales high, more avant-garde palates gravitate toward flavors such as matcha white chocolate and black sesame. The bakery’s multi-textured treats, such as the seven-layer bar and cake jars, also do the trick.
To support future opportunities and keep up with customer demand, Teresa is looking to invest in a commissary space.
“We’re reliable, and our customers know that the product we deliver is consistent,” Teresa said. “I think that has allowed us to not only survive but also grow.”
As Sugar Bliss approaches 19 years in business, attention to detail and smart business strategy will help the bakery keep doing what it does best: making quality, consistent baked goods for the Chicago market community and beyond.
This story has been adapted from the July | A2 2026 Craft to Crumb special edition mini-mag. Read the full digital issue here.
