Author: Krista Carpenter-Beasley
In the heart of Queen Creek, a community brimming with creativity and determination, residents are proving that a love for cooking and baking can serve as the foundation for a thriving business. What began as a passion in their kitchens has grown into ventures that nourish both their neighbors and their entrepreneurial dreams.
The Beginnings of a Dream
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—and set out to fill it.
The Journey to Business Ownership
Transitioning from cooking for family and friends to managing a business can be a harrowing journey; however, taking a small leap of faith often yields the most rewarding outcomes. Like many entrepreneurs, these ventures began modestly by offering baked goods at farmers' markets, through social media, or via word-of-mouth referrals, gradually building a loyal customer base.
Take Alexis of Sweet n Sourdough, for example: “My business venture started organically. About a year and a half ago, I began baking sourdough bread and creating recipes. I shared my baked goods with family and friends, and they really encouraged me to try selling them. Soon after making some sales, I started doing farmers’ markets and fell in love with the community of small business owners and creators. Before I knew it, my business took off.”
Challenges and Triumphs
Building a business most certainly comes with its share of challenges. From navigating health department regulations to scaling up production while maintaining quality, these local cooks have learned to balance their passion with the realities of running a business.
The triumphs, however, are undeniable—like seeing pure happiness on customers’ faces or feeling the unwavering support of the community. For Candis of Honeybee Cake Co., the emotional connection her creations foster is the most rewarding aspect of her journey: “I started seeing so much joy—and even had customers cry tears of happiness—when they picked up their orders. Knowing I’ve created something that brings someone else so much joy is indescribable. It’s what I strive for with every cake.”
Rooted in Community
What sets these businesses apart is their strong ties to Queen Creek and the greater Arizona community. 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.
Kaley of Tetelestai offers this advice to aspiring entrepreneurs: “Invest in your community. Take the time to talk to other small business owners and build relationships. Buy their incredible food or products, share about them online, and, whenever possible, use their products in your baked goods instead of relying on big-box stores. Let your customers and market managers become friends, not just business contacts. The lifelong bonds and ironclad support system you build will carry you through the toughest days. In this beautiful small-business world, you don’t have to do it alone—and you shouldn’t.”
Inspiring the Next Generation
These success stories prove that it’s never too late to follow a dream. For those considering taking the leap, Candis offers these encouraging words: “Figure out what you’re good at and lean into it. You don’t have to do everything, and you won’t become great overnight. Keep going. Once you discover who you are as a baker or cake artist, set hard boundaries to protect your craft and your sanity.”
A Taste of Queen Creek
These culinary artisans are more than just business owners—they’re storytellers, sharing their love of food and the joy it brings. The next time you’re craving something homemade, consider supporting one of these incredible local businesses.
Get to know your bakers
Alexis Marquez
Sweet n Sourdough
IG: @sweetnsourdoughaz
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. Over this past year, I’ve pushed myself to limits I didn’t even know I had, whether it was juggling business challenges, staying consistent, or stepping out of my comfort zone to grow. 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 my “oh wow! I could DO this!” moment. 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. This was my opportunity to share my baked goods, making an income and all while staying home.
What are your top three tips for any aspiring entrepreneur? My top three tips for any aspiring baker are to just do it! If you are thinking about turning your love for baking into a stream of income, just go for it and don’t give up! 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. Whether you’re choosing between multiple menu items or designing your business logo, keep it simple. Lastly, quality...never compromise quality. This will always set you apart, whether you’re choosing to use organic or local ingredients. Quality always matters.
Candis Spivey
Honeybee Cake Company
IG: @ honeybeecakeco
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. She runs a tight kitchen, and it was always very intimidating for me to bake with her, until I was older. 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. She allowed me to peel through her recipe books and bother her with a thousand questions. 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 changed my major so many times in college. I have multiple certificates ranging from Phlebotomist to Personal Trainer, oh- all while attending business school. School was always very hard 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 and go down a creative career path. 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 and need the money to stay afloat. It's hard to say hey- I can match your party theme with an incredible cake design - I just need you to trust me. The second thing would probably be the constant need to be present on social media. Instagram is how I built my business and I’m so grateful for the following that I’ve organically curated though 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
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. I even remember drawing up the plans and what it would look like. Then life kind of happened, tried a couple of careers, met my husband and moved to Germany for six years, moved back to the US and had our son, and settled into a quiet life. 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! So, at a certain point, we shifted gears and went all in on cookies. I saw that people loved the really unique and wild creations, so I used it as a license to just create whatever I could think of. It’s been a true gift to be able to put my imagination into a cookie and have people want to buy it. I am incredibly blessed.
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…because yours didn’t come from Pinterest, they came from your beautiful mind. 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.
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