Today we’d like to introduce you to Josie Hyland
Hi Josie, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I have always been a baker. My family says that I received my grandmother’s baking genes. Perhaps, the trait comes with the name that we share, both “Josephine Ann.” Years ago, she was the cook for the then elementary school at St. Vitus Parish. The meals that she served were not your typical cafeteria meals; everything was made from scratch from the pastry dough to the breadcrumbs!
My mom had a significant influence as well. Growing up, my mom and I would always do a 2 day long “holiday” bake a few days prior to Christmas. I always wished that this tradition could take place everyday! It was never a thought of mine that I could make a business out of an activity that I enjoy so much.
Fast forward to 2023- the year that I got married to my now husband, Jack. My baking had slowed prior to the wedding due to all of the business that comes along with planning. Once the wedding had passed, I found myself back in the kitchen on a regular basis. I am honestly not sure what sparked the idea but I was determined to create the “perfect” cookie recipe.
I played around with multiple recipes simply for fun. No cookie turned out bad, but some were definitely better than others! I fine tuned a bar cookie recipe that I liked, and I wanted to change it into a round cookie. This took some tweaking of the bake time and mixing process. I finally came upon a recipe that I truly was happy about! And if you ask me for the recipe, I still do not think I ever wrote it down! (Most of my recipes are simply scratch notes!)
After more and more friends started asking me to bake for events, Jack encouraged me to make an Instagram page to “see what might happen.” Some of my more entrepreneurial friends had said all along that I should open a bakery! This seemed like a farfetched concept. On January 1, with a lot of encouragement, the Instagram page was made. In three days, I had three orders! It felt like quite a whirlwind. Shortly after, I found myself applying for a formal business license. From there, word continued to spread, mostly through friends and family.
Words do not even describe how important my friends and family have been in this process. They really did help to jump start the business. My parents and husband have been amazing support systems.The small business community in Cleveland has also been immensely supportive- I wish I could list all that have helped out. I would definitely not be where I am today without all of these supporters, and I am forever grateful!
We all face challenges, but looking back would you describe it as a relatively smooth road?
I believe anything that is worthwhile has bumps in the road. Power outages have occurred at less than optimal times. Mishaps with turning off the oven or forgetting to set the timer have happened. But that is life- I have learned so much from these occurrences.
The biggest struggles, however, do not have to do with baking at all.
It definitely felt awkward in the beginning to charge friends and family for something that I enjoy so much, and it still often feels that way! I have had to remind myself that this task that I love so much is “work” and does have costs associated. Food costs have gone up just this year! I have tried to keep my prices consistent without compromising quality. Every component- ingredients, packaging, and time adds up!
Spreading the word about everything that I offer has been a challenge. As the business has grown, I have expanded into cookie cakes, custom packaging, and more. I cannot tell you how many times friends, families, and customers have said something to the effect of, “You can do that?”. My answer is often proudly, “Yes!”. The beauty of owning a small business is that it provides so much flexibility to meet the customer where they are! I really do enjoy getting creative with flavors, decoration, and packaging!
Appreciate you sharing that. What else should we know about what you do?
I offer a variety of cookie products as well as bread every so often. Cookies are my main focus. Customers have multiple options to choose from- traditional 3” cookies, decorated cutouts, mini cookie bites, cookie pops, and cookie cakes.
My menu includes a wide range of flavors as well as seasonal options. Customers are really able to customize their order between flavor, decoration, packaging, and more!
Every product from the starting ingredients to the final packaging has a high attention to detail. Each recipe is my own. There is a constant desire for excellence.
I am definitely proud of my customer first business model. I really do enjoy thinking outside the box to meet my client’s needs. Everything is done in-house from the cookie cake banner to the custom tags and/or stickers to the ribbon and packaging. It makes for a seamless “one stop shop!” I always encourage clients to reach out- I love discussing their ideas!
As I have expanded my offerings, I have stayed true to using natural ingredients. I source organic and non-gmo when it is possible. It is my goal that someday my products will be 100% organic! I am proud to continue to source natural food colorings, despite the higher cost of natural versus artificial coloring.
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
I was not in business during Covid-19. The pandemic really did change the world. I think there is now an even bigger desire for gathering. I hope that my baked goods can bring joy to these events, whether it be dessert at home on a weeknight or catering at a big event to celebrate a milestone.
Pricing:
- Custom packaging starting at $1.50
- 6-12 Cookies $20-39
- 6 Cookie Pops $20
- 20 Mini Cookie Bites $25-30
- Cookie Cakes $45-65
Contact Info:
- Website: https://shop.castiron.me/josie-bakes
- Instagram: @josieahylandbakes
- Other: ***I am working on a new website that I hope to have available in January.
