Atlanta, Georgia · Food & Beverage
The bakery that started in a church kitchen
Two hundred sweet potato pies a week, a rented commercial oven, and a decision to stop taking orders she could not fill.
Kin Newsroom · August 11, 2026
Sample founder, Founder and head baker · Sample bakery
Sample editorial content. This founder story is illustrative until the Kin newsroom publishes.
Before the Business
She baked for funerals and homegoings for a decade before anyone used the word business out loud.
The Idea
The idea arrived as a complaint: people kept asking what she charged, and she kept saying nothing.
The First Dollar
The first invoiced order was twelve pies for an office holiday party, paid by check.
Getting Customers
Customers came from the church directory first, then from a single reposted photo that ran further than she expected.
The Hard Part
The hard part was capacity. A rented kitchen at 4 a.m. is a hard ceiling on how much anyone can sell.
The Breakthrough
The breakthrough was a wholesale account that guaranteed a floor of weekly volume, which made the oven lease survivable.
The Business Today
The bakery now runs a storefront with three employees and closes on Mondays on purpose.
What You’d Do Differently
She would have raised prices a year earlier and stopped accepting orders that lost money at scale.
The Playbook
- Write down your true cost per unit before you set a price.
- One wholesale account can pay for the equipment retail cannot.
- Pick a closed day and defend it.
What’s Next
A second oven, and shipping outside the metro.
