← Baking For Business Podcast
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- [00:02]
Chef Schomburg
Hey, sweet friends. My name is Chef Schomburg. I started my baking business with a bottle of Di Sereno and one bundt cake pan.
- [00:09]
Karen
Fast forward to today.
- [00:11]
Chef Schomburg
From news to magazines, speaking on national stages and more, I can truly say that baking has changed my life. So now as a bakery business coach, I get to help others have the same success. I've helped hundreds of my students across the world and my global membership program creates six figure businesses, mainly from home. The the Baking for Business podcast is an extension of that. From actionable tips to valuable tools and resources that can impact you as a business owner. I truly believe y'all, we would never have been given a gift if we couldn't profit and prosper from it. So come on darling, what are you waiting for? Hey sweet friends and welcome back to the Baking for Business podcast. Today is a lovely day because we have an amazing baker. Karen is the owner and founder of Baked by Karen, located in Kentucky. Not only is she an awesome wedding cake designer, but she does lots of different things from cupcakes to gluten free offerings and so much more. And so today you're going to hear her story, all about how she continues to scale as she grows and some of the awesome things that she's working on that she has coming up. So, Karen, thanks so much for swinging by. It's so nice to see you.
- [01:30]
Karen Lee
Thank you. Thanks for having me.
- [01:32]
Chef Schomburg
Absolutely. And so for those who don't know, how did you get started in the baking slash food industry? I know that you're actually classically trained pastry chef. So how did you start your journey?
- [01:45]
Karen Lee
Yeah, so obviously growing up, I loved making cake mixes with mom and things like that. And I just absolutely loved being in the food world. So I went to a culinary college, got a baking and pastry arts degree, learned the science behind how everything works, which is absolutely wonderful, and then have spent, oh gosh, almost 10 years working in different bakeries, just trying to build up all of the knowledge I can. What works, what doesn't. Why is a recipe so good moist, while this one is such a soft, delicate texture and how to blend those together, which is my favorite part.
- [02:25]
Chef Schomburg
So, yeah, I love that and throughout that process because I know we can take away so many lessons from working with and from others on the job. What made you decide to say, okay, I want to do this as my own business? What year did you start your business?
- [02:45]
Karen Lee
Well, I always had this inclination that I wanted to open up a bakery, but obviously I wanted to get the experience first and then years down the road, 2020 happened and I lost my job. And at that point I was working for a little brunch spot locally who let me recreate their whole brunch menu. I also worked on the pastries. And to say the least, I busted my butt working for someone else and realized, well, if I can work for someone else doing that much hard work, why can't I do that for myself? So it the end of 2020, a little event planner business, a one stop shop for brides, reached out to me saying that she needed a new cake decorator for weddings. And I looked at my husband, I just said, you know what? I'm going to try it. If I love it, great. If I don't, then I know I need to pivot my life and see if I need to go in a different direction. Fell in love with it. Cake decorating was never my forefront in college. I love the sciency aspect of building recipes, but jumping head first, which is not the ideal way to go around for most people, but jumping head first was what I needed and that's how I fell in love with like the art of cake decorating as well as making a wedding. I knew I could make a cake that people could enjoy and, you know, a market for wedding cakes that people will actually eat. I've seen so many different weddings where people just skip the cake altogether or have a bite just to say they did and then move on. So that is my number one thing that my clients really enjoy is the fact that people actually eat their cake.
- [04:35]
Chef Schomburg
So, yeah, I. Oh, I always say, because I'm not a fan of fondant, but whenever I see fondant on a cake, gosh, I know those of y'all who are listening, if you have children, cover their ears. But whenever I see fondant on a cake, it always reminds me of being with a man that's not circumcised because it's like you have to pull back a layer of something to get to what it is that you really want. And I do not like that. Like, I'm a big girl, man. When I want to put something in my mouth, I need it to be ready. So, yeah, I feel you. I've been to many cakes where people just don't even eat the wedding cake. So that's crazy. So sorry for everyone listening out there, but y'all, y'all know it's the truth. That's exactly what it is. Like, so the wedding cake industry, so many people will say it's so saturated and like it's so hard and to get Booked weekly. How did you find steady rhythm and just putting yourself out there and growing your wedding cake business over the years?
- [05:41]
Karen Lee
Well, starting out I was very lucky having a event planner essentially provide me to her clients. So I definitely had maybe not one wedding a weekend by any means, but I had, I think my first year maybe up to 20 cakes, which is, you know, good starting out. I didn't do a lot of birthday cakes at that time, but I was still putting out other products such as birthday cakes, holiday boxes, things like that. Because one I wanted to originally my plan was to have a full operating bakery and I fell in love with the whole wedding cake side. So every year I was like, well, let's put a little more into our wedding cake advertising. The second year I was in business, I did a wedding expo through our local town and it was huge. And just so happened to be it was 2021 and all of the other cake decorators didn't go. So lord had it, I was the only person there. And so I booked probably from that First Expo almost 20 different weddings for the following year. And then you take that with some word of mouth from having cakes that have actually been eaten at weddings and that look wonderful. Obviously I've had a few mishaps. You definitely take in consideration, what can I do better with each and every cake that you do? And then as I've realized, like what, what do I want my clientele to be? I've had, I don't want to say a bridezilla, I hate that phrase. But I've had some clients that aren't ideal and then I've had some that are like family to me and I'm just like, how do I get those people that are like family to me to appreciate what I do? But then they, they take it upon themselves to be my advertising. They are my word of mouth people. So just over the years it's built that way and it's, it's amazing. It's like building a little family for yourself.
- [07:44]
Chef Schomburg
Absolutely.
- [07:45]
Karen Lee
I love that.
- [07:45]
Chef Schomburg
I always tell people, especially whenever going into the wedding industry. The wedding industry is really, really fueled by collaboration because, and, and really partnerships because honestly it's the, the venues getting on those preferred lists, it's the planners. Especially when people say, you know, I want a high end bride or I want a bride who'll pay me my worth. I'm like, okay, well those people, they have planners. So those are the connections that, you know, you need to be making. So I love the fact that you started out and that you knew to really invest in the shows because sometimes new people, they'll post and say, well, is this worth it or should? And I'm like, are you worth it? You know, I think, I think shows are. Yeah, shows are.
- [08:32]
Karen Lee
You're so absolutely right. It's the shows are usually a hefty investment, but the amount of return and it's not an immediate return, but it is return over the course of a year. I have a bride actually this coming up. She saw me at a bridal show two years ago and she scoped me out and she's one of my highest clients right now. And it's just being there, being seen, having those conversations, getting out there. Don't worry about what Susie's doing back anywhere else at her bakery. Just kind of focus on your own thing and then invest in yourself. Just say, okay, this is what I have to do to get out there. Try it once. If it works, great. If it doesn't, then it doesn't. But my biggest thing is whenever you want to kind of get the word out, like you said, go to those event planners. I'm a big believer in my sweets speak for themselves. Take everybody free samples, you know, what's a couple of dozen of cupcakes or cake slices or anything along those lines and just talk to people, sweeten up your vendors and your photographers, people that brides and grooms book first. You know, try to get to know them and then they'll help share that word. Because I can't tell you how many clients come to me. And if they don't have a photographer by the time they come to cake decorator, usually one of the last few people that they book, I have my friends that I refer to them. So it kind of just helps.
- [10:02]
Chef Schomburg
Absolutely. Connections are so underrated, but they are 1000% what everyone needs. I love that. And so one of the things that I know you do also is you're always sharing your gluten free items, which is amazing because lately so many people who have intolerances or food insensitive insensitivities. Thank you. They, they love those type of types of options. And so you have your boxes that you do that I've been blessed to see that always looks so yummy. But then you also have your chocolates and your dipped items. So how has diversify your portfolio with the things you offer. How has that helped you grow?
- [10:52]
Karen Lee
Oh my goodness. I was terrified to start gluten free products. So a lot of people don't know this. I'm actually gluten Sensitive myself. This is where some people think the, the world has its own thing. At the end of 2020, right after I started my business, I actually had to go gluten free for health reasons. And I was like, okay, gosh darn it, that's not what I was hoping for. But I've spent so many years just in regular recipes, I don't know, I'm not going to give that up. So three years down the road, I go to this health food store and they've always pestered me about, hey, come sell your products, please sell your products to us. We have clients that want that. I was like, I don't know how to do that safely because there's gluten sensitivities, intolerances, and then you have gluten allergies, which any type of cross contamination is a huge issue. And they've guided me into what I can do to alleviate those things, such as having dedicated bowls and like a Little handheld mixer versus a KitchenAid just specifically for gluten free products. Makes it a little easier for me. But since I've introduced that, the word has gotten out tremendously. It's been fascinating to see so many people. Obviously gluten free products come with a higher price, but people love the fact that they can now be included. So I personally have pastries at a health food store and a coffee shop now they can go to their coffee shop and get their gluten free latte and then go get a gluten free muffin or fudgy brownie cookie or anything along those lines and feel so included and not have to hide and just eat at home or stay home and do things. So seeing that I've got a couple more brides this year that are gluten free as well, it kind of gets everybody coming back to be included, which is a huge thing.
- [12:59]
Chef Schomburg
Yeah, I love that. And you're right. And for anyone else who is listening, color coded utensils. Absolutely. That, that's definitely one of the best ways because that's, it's definitely not something that you want to play with even if you have insurance. You know, it's one thing to have it, but it's another thing to have to use it. And so I love that fact. But not only that, but now I think people will be able to relate to you so much more because you can relate to them now.
- [13:26]
Karen Lee
Absolutely. I always tell people, I'm like, listen, I'm going to be totally honest, like if you have an allergy, you may not, you know, I still bake regular cakes, things like that. But if you're just wanting to stay away from it or if you can handle minimal cross contamination, obviously you have to have your health serve safe knowledge and things of those lines, but it definitely makes people want to have that conversation. Like, oh, my gosh, she's so relatable. She knows my issues. She knows all of that. You don't have to know every allergen. You don't have to know every single detail on specialty diets. And I appreciate people that do. But it's also nice seeing like, okay, there's somebody that's knowledgeable enough that I can trust. If they say, yes, I can be able to eat this or hey, there is a risk, then at least they know.
- [14:23]
Chef Schomburg
Absolutely. And I love seeing all of your things on your feet because they look so beautiful and so delicious. And so sometime around, think it's been a little over a year though, because I've been watching you for a while. But you actually joined our community, the entrepreneur community, and we're so blessed to have you. And I always love the, the feedback. I can't thank God enough because there's always so many amazing men in there and women in there, but who absolutely, positively help each other in a really, really authentic way. And so what made you decide to. And because so many people don't want to invest in themselves. You've already went to school, which was one huge investment. What made you decide to join and to say, okay, I really want to sign up for this or learn or. What was the one thing that caused you to join the entrepreneur community?
- [15:16]
Karen Lee
When I started my business, I was doing this all by myself. I felt stuck in the world. I felt like there was no one there to understand to help me out. Like, there has got to be some information somewhere. I am terrible with YouTube. I'm terrible with technology. And I was just like, where I've worked in other larger bakeries, but sometimes they're not, they're not thriving. They still have those slow months, they still have all these downtimes. And I was just like, okay, how can I combat that? I, you know, I operate out of a commercial kitchen, as a commissary kitchen, so I have a very non traditional bakery setup. How do I combat that? And I actually came across your podcast looking for anybody that had any kind of information specifically on bakeries. And oh my goodness, you are talking about home bakeries and this and that, which I used to think home bakeries are dirty. They're not. You changed my mind on that. You changed my mind on marketing just through this podcast. I was like, oh my goodness. You spoke about the entrepreneur community. And I was like, I have to. If I don't do that now, I'm gonna feel stuck. I'm gonna feel like I'm by myself, held up in a corner, trying to make, you know, barely a living wage. At that time, I wasn't even paying myself. I was doing everything for free and. Or not for free, but I was not spending money where money should have went. And joining your entrepreneur group has been so insightful and just golden nugget after golden nugget with everybody who has a question can post in the group and we all answer and we all can learn from each other's life stories. So I, I find that such an invaluable thing. And then obviously yourself as well, being such a wonderful mentor. It's changed my mind on home bakeries. And actually I still run my wedding cake bakery, essentially like a home bakery, just in a commissary kitchen. And I find that I am less stressed compared to other bakery owners in our area. And I, I can take time off, they can't. I know bakery owners that work, I kid you not, from 5am until 6pm every single day and they don't take a week off. So it's absolutely just an invaluable community. And everyone in there is so kind and so sweet and they root for you no matter what, and it's just fabulous.
- [18:01]
Chef Schomburg
And we're so lucky to have you in there. One of the things I love seeing from you since fan in there is you actually got started. I know you've scaled over the years, but with the community classes and so your first year, how did adding community classes help you in your business?
- [18:22]
Karen Lee
Oh, my goodness. So community classes were something I thought about my first year. I didn't do any classes the second year. Just before the start of my second year, I was like, you know what, let's try it. I just want to see what happens if somebody enjoys it. Great. Went through this class, had no idea what I was going to talk about. I was nervous as could be. It was what I thought would have been terrible. Was so much fun and so relaxing. I was like, oh my goodness, I'm just talking. I had a group of six kids with their parents and it was at Christmas time. They were so overjoyed. I made one post with photos and I kid you not, I got so many inquiries. I booked three more classes that month. Fully booked out six kids per class. Everybody was like, why where can I get more? When can we do more? And then I ended up, that fueled my next year because I did two to four classes every single month the next year. And so as a wedding cake bakery, I wasn't doing a whole lot of wedding cakes. I might have had 20 or 30 my second year and I did an equal amount of classes in that. And I turned into having one on one classes with a few families and they wanted to do that weekly and it was such a wonderful thing and I had the space for that, which is fabulous. I'm still limited by my commissary space on days of the week and certain time frames. But all in all, like I, I'm a big believer you're, you do what you're meant to do. Like you're only given, what if it's the phrase you say you're only given all of these gifts, you have to do something with them. And it was able to really help give me a paycheck, help fund my wedding cake side. So I was able to actually go to those wedding expos and things like that.
- [20:22]
Chef Schomburg
And oh wow, you just said that perfectly. You said it was able to fund my wedding cake side. And I love that because so many people, when they do get in this industry as a baker, a lot of times people are torn. Like, you know, it's like we're in the same industry but they choose sides. Like, you know, well, I'm a wedding cake baker so I'm not going to be a cupcaker. And then it's like, okay, but you, you can be. And here's the thing, I'm not saying I don't want you to be a wedding cake person, but if you're not getting booked and you're not making money, aren't there other things you can be doing so that you're. And that's that thing that no one wants to talk about. It takes time to, like you said earlier, to build those relationships, to build those collaborations with other people in the community. And so I like that you said you used your classes to help fund you to spend more marketing dollars towards getting the wedding cake portion of your business out there. And so fast forward, I know last year in December, because like I said, you've been with me for a while. You had a very, very awesome goal. Your first five figure month, over 10,000 in sales. You go girl. So how was that, that huge moment of like holy snaps, I've just started generating five figures a month.
- [21:43]
Karen Lee
Oh my goodness. And believe it or not, it wasn't even from any wedding cakes. Oh, I saw. I think I only had two wedding cakes that year or that month. Excuse me. But no, it was, it was a shock to me.
- [21:59]
Chef Schomburg
Do you remember the table? Because you, you had a spread, like literally cookie platters and stuff. Every. I was like, this is what I'm talking about. And people always think that you can only get it from wedding cakes. You had it from all the other things you made.
- [22:14]
Karen Lee
Exactly one thing that I make that not a lot of people, not, not even a lot of my customers know is I do cookies and just simple drop sugar cookies, chocolate chip. Around the holidays you gotta have gingerbreads. And I put together this really cool, just cookie platter. And I was thinking, oh my gosh, what am I going to do? How do I charge for this one thing? The group has been awesome in that, you know, if you don't think you're charging enough, charge a little extra. But I, I was able to put that out. And I had a company who's been buying from me for the last two years. It actually came originally from my connection that got me, even started the event planner. She got me this connection. And every year they bought a few trays from me. And you know, in the market where you think everything is going downhill, all these businesses wanted to spoil their clients. And I was able to help with that. So they called me, said, give me some cookie trays. Said, great, I'll till midnight. Called in my husband. I had a couple of friends to help volunteer. And I think we baked four, four or five thousand cookies over the course of ten days.
- [23:30]
Chef Schomburg
Wow.
- [23:31]
Karen Lee
So to make all of those cookie trays, I think we ended up in either seven to 10 days, we sent out 80, about 85 cookie trays. And then we also did some breakfast pastry trays. And it's just, it's just a beautiful thing just to see, oh my gosh, I made how much from cookies? Anything extra because I can't do cookie math. Bless you cookiers that do. I am a cake gal. I either over bake or under bake tremendously. There's no in between. All of those extra ones I put out in a flash sale and which I don't do very often. And they sold for teacher gifts. So now I'm like, okay, maybe I need to think about teacher gifts next year for Christmas. Maybe I need to think about some other gifting opportunities as well as keeping those corporate clients. So it's, it's just a wonderful thing. It is. So it was at the end of the month I was like, I had the flu at Christmas. I had a day where I finally felt better and I looked at my numbers and I was like, oh, my goodness. What? How is this even possible?
- [24:43]
Chef Schomburg
So I love it. I love it. And you're absolutely right. I'll definitely have to share this, this amazing picture on social media. But I love the fact that you had all the little shock faces. Started off with zero. So this is from your actual post. Started off with zero orders before December 1, which is rare, but by the end of the month, I've reached over 10,005 figures in sales this month. Literally surpassed my own personal goal by an extra 1k. That is so freaking awesome. You go, girl. Oh my gosh. You go, girl. So I'm so happy for you. So now just along with watching you grow and watching you scale and all the amazing, because you guys, when I tell y'all, this young lady is, she's always so kind, always positive. I'm always commenting on her feed. She's always open if I have an idea, like, and my students know if I have an idea. I'm not texting you, I'm voice messaging you. I'm calling you because, like, I don't care. You're my family now. I pick up the phone randomly, like, hey, what you doing? Here's an idea for you. And Karen's always open. And so now you're just at the point to where you're going to get started with digital products soon, which I'm so happy because I know you have such a wealth of knowledge. So what are the things that you're working on digitally to help not just people in your community, but other people with all of your awesome gifts?
- [26:09]
Karen Lee
Well, so I'm going to start out with some gluten free recipes, things of that nature, just selling a simple recipe. Some people think gluten free is terrifying and scary and you've got to have seven different flours. Sometimes you do. I work with a lot of recipes. You don't. And I want to be able to share those with you, especially recipes that I've built and then converted myself both ways just to taste the test myself. So that's definitely coming out. And I am actually looking at creating some cake decorating courses. So I've always done the community classes. I've got clients that want to do them at home too because sometimes you just don't want to get out. You need a rainy day plan. So just basics for cake decorating. And I'm actually looking at how to stack a wedding cake or how to transport a wedding cake. What I think is the easiest things, that's the number one question I get from even clients. They're like, isn't that scary? No, absolutely not. Not if you know what you're doing. So. And then same thing with building a toolkit for those whoopsie daisies that might happen. So I always bring my toolkit for that as well. So that will all be hopefully in a course before the end of the year, hopefully by next month.
- [27:28]
Chef Schomburg
Oh, I love that, you guys. And I'm gonna have her social media in the show notes, but all of my students know to. When her course does come out, you'll see it from me because I definitely will vouch and tell you now, she is a really reputable source. Her wedding cake work is amazing. Very neat, very detailed, and she always has a caring spirit on social media. And so from the bottom of my heart, Karen, thank you. I actually call her y'all. She's a kind Karen. Karen is not the name for. For 2024, 2025, but yours is with the C. And so that's always, yeah, kind Karen. She's extremely kind, y'all. But thank you so much from the bottom of my heart for joining us today. But before I let you go, I want to play a game of lightning round. Are you ready?
- [28:16]
Karen Lee
I'm ready.
- [28:17]
Chef Schomburg
Let's do it. What is your favorite color?
- [28:20]
Karen Lee
Purple.
- [28:21]
Karen
Awesome.
- [28:22]
Chef Schomburg
What is your favorite utensil?
- [28:25]
Karen Lee
Okay, this one is a silly one, but it's my hands. I was always told like, your best tools are your hands. And so I tell everyone, like your God given tools.
- [28:36]
Chef Schomburg
Definitely a culinary arts graduate. And what is your favorite book?
- [28:43]
Karen Lee
Just a, you know, heartfelt read is Tuesdays with Maury. It's one I read when I was a teenager and it is just. Just really sweet.
- [28:54]
Chef Schomburg
Who is your celebrity crush?
- [28:57]
Karen Lee
Oh, gosh, I was thinking about this earlier. I'm gonna say Tom Cruise. He just ages so. Well.
- [29:05]
Chef Schomburg
Okay.
- [29:07]
Karen Lee
He does.
- [29:07]
Chef Schomburg
He does now. Side note, when you said Tom Cruise, you made me think of something for those who don't know. So every year Tom Cruise actually sends a pound cake to his. To his friends every year. It is a. It is a white chocolate 200 pound cake that he buys from a local bakery in California. I thought that was so sweet. And they've been family owned for like years.
- [29:32]
Karen Lee
So cool.
- [29:33]
Chef Schomburg
Yeah, that's. So when you said Tom Cruise, I immediately thought of that pound cake because I've been wanting to make it. But yeah, I've. He's never sent one to me. But hey, all right, let's see. And lastly, did we do we do color utensil book Celebrity crush. What is one dessert you cannot live without?
- [29:55]
Karen Lee
Oh, gosh. S'mores. I'm a sucker for like just a warm, toasty marshmallow on some chocolate and a graham cracker. Life simplicity.
- [30:07]
Chef Schomburg
This is nothing wrong with that, you know, homemade marshmallows even. That's a, that's a whole elevated flavor.
- [30:14]
Karen Lee
Listen, gluten free graham crackers are terrible when they're store bought. I haven't made a gluten free one yet, but I've got to. But homemade s'mores. If we're getting snow or ice, that is my go to. We've got a fireplace downstairs. I'm like, oh, it's s'mores.
- [30:33]
Chef Schomburg
I love it. From the bottom of my little southern heart. Karen, thank you so much for swinging by the baking for business podcast.
- [30:39]
Karen Lee
Thank you. Thank you so much for having me.
- [30:45]
Karen
So how inspiring was Karen's story? I just love her bubbly personality. But more than anything, what Karen is that she is not afraid to work for what she wants. Because I run into a lot of bakers who are looking for microwave results. They expect something to come the next day, especially those people who are wedding cake artists. It's like they just want to be booked the very next day. But Karen does it all, from wedding cakes to cookies to treats. And what I love is that she always tries and tweaks things. Like you heard her say she did classes and she utilized the profits from her classes in order to invest in the wedding portion of her business to help that grow. And that's really big, you guys.
- [31:30]
Chef Schomburg
Because I meet so many of you.
- [31:31]
Karen
Guys who want to do wedding cakes and I'm like, well, hey, why aren't you doing anything else in the in between? And you feel like, okay, I only have to do this thing. So you go months without being profitable and then eventually give up. Or on the opposite, I meet a lot of treat makers who are not hitting those goals because they're not necessarily expanding. That is what I'm all about. Multiple streams of income. Karen has nailed it. And can I tell you something else? She is going to blow up with her gluten free desserts because you guys, just the care she puts into them, the fact that she does know the science behind them. But honestly, when I tell you the look, the way she's always booked. For those of you guys who are looking to add gluten free to your brand, you definitely want to check out her recipes. I'm going to add her information to the show notes. One of the things that stops a lot of people from growing is that they feel I know it all. And the reason why I love Karen's story is because like you heard her stated, even though she went to school, even though she has a degree, she still was open to expansion and it led to so many more blessings. In fact, Karen Lee recently just shared in our entrepreneur community. She ended 2024 with several 5 figure months over 10k. So this wasn't just like a one time thing multiple times. And that is what I love because so many bakers they hear oh I want six figures, so I want to do this, I want to do that. But you have to break those goals down. And that is really what we're all about. Inside of the entrepreneur community is working with you month after month, every single year, seeing increase, running your own rates towards the end of the year. My students are always dming me, you know, their profit and loss statements or their income statements just because they want to show me the growth. When they see that arrow and it's green, they just love showing me the growth. And I take that information to heart. It is private, it is sacred because everyone is growing in their own way every day.
- [33:30]
Chef Schomburg
And if you would like to see.
- [33:31]
Karen
Growth in your business, then I would love for you to join us. The doors to special pricing for the entrepreneur community are now open. And so the entrepreneur community is dedicated to helping bakers start and grow profitable.
- [33:47]
Chef Schomburg
And thriving baking businesses.
- [33:48]
Karen
And we do that by helping you increase your pricing, helping you get out there, helping you become the go to expert in your field. But more than anything, helping you to become confident with the products you have as well as finding different ways to maximize your revenue.
- [34:07]
Chef Schomburg
And if that's not where you want.
- [34:09]
Karen
To be right now, if that's not a season for you, then you can also join digital product community. You know, Karen's actually in both because she's been around for a couple years and she is ready to accelerate to the max. And that's all about helping bakers get.
- [34:23]
Chef Schomburg
Started with their own digital products. The whole purpose is if there is.
- [34:27]
Karen
A way that I have found that is successful to earn an income as a baker, then I teach it. I pour it right back into my students. So whatever path you're on, we would love for you to come join us. I hope that Karen says story inspired you and I will link show notes below for you to join us inside of the entrepreneur community or the digital product community as well. And if you're not ready but you want to get some of Karen's tasty, delicious recipes that sell out every time and add them to your home bakery, be sure to check the show notes and get the link for her. Also, thank you guys so much for tuning in. I pray again that this really did. Bless you and pour into you.
- [35:10]
Chef Schomburg
This is my first podcast of 2025. Thank you guys so much for hanging.
- [35:15]
Karen
Out and rocking with your girl. I appreciate all of y'all. So as you know, take care and bye for now.