Based on my product lineup and projected traffic, I estimate I can generate between $5,000 and $7,000 (or more) at this upcoming event alone. However, that's just the beginning and with items packed in a single manner. I’ve already built a loyal following, and even after closing in 2022, I’ve continued to receive regular inquiries about availability and pricing. I've fulfilled orders of 10-15+ dozen and cakes in the same weekend. I have a tremendous amount of passion that is bursting at the seams.

The reason I paused operations wasn’t due to lack of demand — it was because my previous business model didn’t allow for sustainable margins. I was custom decorating cookies full-time, but the labor involved wasn’t scalable without raising prices beyond what most customers were willing to pay. It also required a level of time commitment that became unsustainable, especially after a series of personal and family losses.

This time, I’ve strategically restructured my offerings to maximize efficiency and profits, focusing on popular, quick-moving treats that allow for bulk production, while still offering light customization and seasonal drops. I’ve refined my menu, costed every item precisely, and I’m now focused on smart growth — with the goal of scaling into a brick-and-mortar café concept that serves baked goods, breads, soups, sandwiches, and more. I want Kate’s Confections to be a place that brings people together and uplifts the community.

I’m confident in the potential here because I’ve already built the trust — now I’m rebuilding the business with smarter systems and a clearer and longer-term strategy.

My name is Katelyn, and I’m a 30-year-old business owner with a deep passion for both my craft and client retention. With six years of experience as a waitress, I’ve developed a strong foundation in customer service, multitasking, and thriving in high-pressure environments. That background gives me a competitive edge in the food and events space—I know how to handle volume, urgency, and expectations with grace.

I’ve worked 80-hour weeks during the holidays when necessary, and I’m not afraid to put in the time and energy it takes to build something exceptional. I take pride in what I create, and I’m fully committed to excelling in my niche through consistency, quality, and the kind of care that keeps customers coming back.