Success Stories

Flex Business School Baking BusinessJamie & Thomas Fahey, The Atlanta Cupcake Factory

Baking Business The Atlanta Cupcake FactoryThe Atlanta Cupcake Factory is a local, family-owned cupcake bakery of goodness.  Located in Atlanta’s hip Virginia-Highland neighborhood, this speciality cupcake shop dishes up some seriously delicious baked treats.  Atlanta has quickly emerged as the food destination of the South and bakeries like the Atlanta Cupcake Factory are part of the reason why. This bakery prides themselves on superior quality and will challenge any grocery store to a blind taste test!

Sheila McCann, House of Bread

A former trial attorney, Sheila McCann decided it was time for a change of pace. Based out of San Luis Obispo, California; this bakery has quickly expanded beyond Baking Business House of Breadits west coast digs by delivering top quality breads.  Sheila began new franchises in Arizona, California, Louisiana, Minnesota and Washington starting in 1998.  There are now House of Bread Bakery Cafe’s all over the United States. Sheila’s most valuable piece of advice she’s ever received would have to be ‘don’t give up’.

Baking Business Ron Shaich Panera Louis Kane & Ron Shaich, Panera Bread

The Panera Bread legacy began in 1981 as Au Bon Pain Co., Inc.  Found by Louis Kane and Ron Shaich, the company acquired St. Louis Bread, a chain of around 20 bakery-cafes in the St. Louis metro area.  By 1997, Panera had grown far beyond their midwest roots and spread nationally.  Today, there are over 1,100 Panera bakery-cafes throughout the continental United States.  Panera’s success has largely been a result of their commitment to consistently producing fresh, quality,  artisan goods.  What started as a simple bakery has turned in to a multi-state conglomerate of baking success.

Baking Business Cupcakes Tony & Malgosia Monje, Ultimate Cupcake

This dynamic duo obsessed about building the perfect cupcake before they made it to the big time.  The Monjes’ began by hand-producing gourmet cupcakes at a friend’s doughnut shop after hours in New York City.  This pair works hard with only themselves and one other employee making the delicious treats.  The Monje’s found they become more efficient by reducing their staff size and focusing on quality (fewer lost batches) Among other marketing efforts, they got their big break when a friend needed cupcakes for a Broadway show after party.