It seems like the only logical step for Gianna Khader was to leave her full-time job behind after her cookie company, Baked After Midnight, found undeniable success. What began as a pandemic hobby—something to pass the time—quickly grew into a flourishing business, and Gianna wasn’t expecting it to take off the way it did. Yet, as orders rolled in and word spread, it became clear this was more than just a side project.

In this episode, we take a closer look at what it takes to grow a cookie business from scratch. Gianna shares her insights into managing margins—where it’s okay to cut back and where quality should never be compromised. We also dive into the importance of premium ingredients in crafting a standout cookie, showing why certain sacrifices can hurt the integrity of the product.

We’ll also talk about one of the biggest challenges small food businesses face: finding and renting a commissary kitchen. Gianna explains how this step is essential for growth, as baking out of your home oven simply can’t keep up with scaling demand. From navigating regulations to coordinating schedules with other kitchen users, she sheds light on the realities of taking this big leap.

This episode is packed with actionable advice and relatable anecdotes for anyone dreaming of turning a passion project into a thriving business. Whether you’re a fellow baker, entrepreneur, or someone curious about the world of small business, Gianna’s journey offers inspiration and a blueprint for success.