For many, cooking is more than just a necessity—it’s an art, a way to unwind, and a love language shared with friends and family. But for some Queen Creek locals, their talent and passion became something more. From Alexis of Sweet n Sourdough perfecting sourdough bread, Candis of Honeybee Cake Co. creating cakes that double as edible masterpieces, to Kaley of Tetelestai crafting jaw-dropping cookies, these culinary artists identified a gap in the local market. What sets these businesses apart is their strong ties to Queen Creek. By sourcing local ingredients, partnering with nearby farmers, and collaborating with fellow small businesses, these entrepreneurs are deeply committed to investing in the community they love.
Alexis Marquez
Sweet n Sourdough
IG: @sweetnsourdoughaz
www.hotplate.com/sweetnsourdough
What are the two most valuable lessons you’ve learned about yourself in this process? One of the most valuable lessons I’ve learned about myself is that I’m capable of doing hard things... Another lesson I’ve discovered is how much I thrive on and enjoy creating connections through my baking. Seeing how my work brings joy to others has reminded me of the power of community and passion in everything I do.
What was that “oh wow! I could DO this!” moment for you that made you consider baking for a living? I think social media played a big part. In 2023 I had seen other moms making bread from home and building a business while being home with their babies and I just knew...this is it.
What are your top three tips for any aspiring entrepreneur? My top three tips for any aspiring baker are to just do it! You won't regret it. Second would be that less is more. As creators sometimes we want to do so much, but keeping things simple is always best. Lastly, quality...never compromise quality. This will always set you apart.
Candis Spivey
Honeybee Cake Company
IG: @ honeybeecakeco
www.honeybeecakeco.com
What were your childhood experiences or key memories around baking? Who first exposed you to baking? My grandmother on my dad’s side. She is so gifted when it comes to baking. Right after I got married, I spent a full week with her, side by side in her kitchen. She taught me everything she knows when it comes to cakes and dinners. It's a memory I'll cherish forever.
Tell us a bit about how your business venture started out. Since I was young, I always struggled with figuring out what career path was right for me. I have a creative mind that needs to constantly be stimulated with hands on creations. It wasn’t until my mid 20’s that I realized I had been going down the path of what others wanted me to be, that it was time to invest in myself. I baked my first “custom” cake for a friend. It was the ugliest cake I’ve ever seen. The good news is it sparked a creative challenge that I was determined to conquer.
What are the 2 biggest challenges you’ve had in your Baking Business? Setting boundaries with clients is definitely a biggie. I think sometimes people see that I’m a cake artist and assume I make any type of fondant cake design they see on Pinterest. That’s been a tricky thing for me to navigate, especially when you’re first starting out. The second thing would probably be the constant need to be present on social media. I’m so grateful for the following that I’ve organically curated through the years. It definitely comes with a price that I wasn’t expecting. Running a business is exhausting in itself, but staying relevant on a platform can amplify that.
Kaley Hassell
Tetelestai Bakery
IG: @tetelestaibakery
www.tetelestaibakery.com
Did you always plan to be a baker, or did you have other career plans at first? I definitely had other ideas of what I wanted to do. One of my most memorable dreams was when I was a child, I wanted to open a restaurant. Then life kind of happened,... I certainly didn’t think I would be starting a bakery, but here we are!
You have such unique cookies; how did you find your baking style and voice? Honestly, I just sort of go with the flow. When we started this whole thing, I was doing cinnamon rolls and Viennoserie. I began baking cookies as a trial for our Valentine’s Day menu and they absolutely took off! I saw that people loved the really unique and wild creations. It’s been a true gift to be able to put my imagination into a cookie and have people want to buy it.
What would be three things you could tell someone who wants to shift from home baker to business owner? If you are baking for others, always make more. Understand baking science, because once you do, recipes are merely a jumping off point and there truly is NO limit to what you can create. Pick something you love to bake and MASTER it, rather than trying to do everything pretty well. Once you master something, you invent flavors and combinations that no one else can. Also, know that it will get hard. There will be under proofed rolls at 4 a.m., cookies that you forgot to bake because you were so tired, entire trays that don’t turn up that you now have to redo…. but don’t you dare give up! Things do get better, and the bad days become fewer.