30/04/2026
Running a small cookie business might smell sweet, but the daily reality is a grind of razor-thin margins and relentless labor. You’re not just baking; you’re the accountant wrestling with soaring butter and chocolate prices, the marketer fighting for attention on saturated social feeds, and the delivery driver hauling heavy bags of flour in a personal car. A single batch can fail from humidity and one lost weekend to a cancelled farmers’ market can mean spoiled dough and unpaid rent. Beyond the physical exhaustion of standing over a hot oven for twelve hours, there’s the emotional toll of pricing something you made by hand—knowing customers may balk at a cost that barely covers time, let alone the dream of ever turning a real profit.
