06/01/2026
Started my home-based bakery 11 yrs ago in the tiniest kitchen ever, it felt crowded with two people in it + my back then baby's high chair. I honestly don't know how I managed, yet it was one of the busiest times of my life. Social media & home bakers is definitely not what it was back then. Leaving my steady job to raise a newborn & venture out to the unknown as a self-taught baker was wild to say the least. I've worked out of 5 different kitchens/dinning areas. My family knew better than to step into my work space on Fridays cus momma took over the kitchen🤣 but I love that this journey has allowed me to be present every second of my kids life which is the main reason for Sugar Bunny to exist. It may seem like such a small thing to others but to me, it's a dream. I kid you not before this my work table/area was my 30in kitchen counter top but your cakes/ cookies still look fckn amazing, you can't tell me otherwise. Moving from SD to VA was so scary. Starting my business & rebranding from the ground up only 4 months after moving was even scarier but I absolutely love what I do & I will always invest in myself no matter how much the imposter syndrome in me likes to barge in. But for now this baker/momma is beyond grateful to the THOUSANDS of clients that have trusted me with their events💜
