You’ve got your license, your recipes, and your passion, but something still feels off. You’re doing the work, but it feels like you’re guessing
your way through the business side.
Maybe your prices don’t reflect your time.
Maybe your systems are scattered.
Maybe you’re attracting customers who don’t value your worth.
You already know how to bake. Now it’s time to build a business that supports you. From Kitchen to Customers is a 7-part mini-course designed
for bakers and treat makers who want to feel more in control, confident, and consistent.
You’ll learn how to:
The fundamental foundation of your business
Set boundaries that protect your peace and your time
Price with confidence so that there is no reason to question or ask why your prices are set the way they are
Find your purpose/niche. Understand who you want to serve and how to market to find those customers.
Create systems and automations that make your workload lighter
Market in a way that connects with the customers you want to serve, and not customers as a whole
Understand the importance of creating a website or landing page, directing customers to an organized system outside of social media
You’ll walk away knowing what works for you and understanding that it's not a one-size-fits-all formula. This is where structure meets confidence, and
where your business finally starts to feel like your own again.
This course was created to help bakers and treat makers move from just making cakes to building a business that attracts the right customers. Inside, you’ll find lessons, real-life examples, and practical steps to help you create systems that bring consistency, confidence, and paying clients.
Think of this as your starting point for turning kitchen skills into customer relationships that last.
"I was busy, but I didn’t feel organized. Orders were coming in everywhere, pricing felt random, and I was constantly responding to messages. This class helped me slow down and put systems in place, so my business stopped feeling all over the place."
“I knew my cakes were good, but I wasn’t confident in my pricing. I was guessing and second-guessing myself every time I sent a quote. FKC helped me understand what I should be charging and why, without feeling like I was just throwing numbers out there.”
“I was doing everything myself and felt stuck in survival mode. I didn’t have specific policies, follow-ups, or an actual flow to my business. From Kitchen to Customers showed me how to build a backend that supports me instead of draining me.”