We recently connected with Maddie Smith and have shared our conversation below.

Maddie, appreciate you joining us today. What were some of the most unexpected problems you’ve faced in your business and how did you resolve those issues?

Baking isn’t a picture-perfect profession—it’s time-consuming, detail-oriented, and demands a flexible schedule that doesn’t always align with a typical 9-to-5. I had a good sense of this from working in the industry under others, but transitioning into full-time ownership of my own business brought a whole new set of challenges I hadn’t fully anticipated.

What many people don’t see is the thought and energy that goes into every aspect of what me and my team create. From writing out ingredient lists, tracking shelf life, product pricing, managing multiple forms of client communication, prepping decorations in advance, and planning for weddings and events—it’s so much more than just baking. And that’s only the beginning.

While these behind-the-scenes responsibilities can add pressure, I’ve found that when they’re done right, they lead to an incredibly rewarding experience—not just for me, but for my customers too. That’s what keeps me going. That’s what I love most about this career. I’ve been lucky to grow this business within a community that truly supports me. Watching people grow alongside Mad Sweets, cheering us on through every season, has made all the difference.

And truthfully, things don’t always go to plan. I’ve lost count of how many times a bake didn’t rise, a batch didn’t set, or something just didn’t turn out the way I’d hoped. Baking is a science—and sometimes, even when you do everything ‘right,’ it still humbles you. But those moments are part of the journey. They teach you, push you, and ultimately make the wins feel even sweeter.

For me, some of the most unexpected challenges have come from dietary restrictions. When I started Mad Sweets, gluten- or dairy-free baking wasn’t really on my radar. So, when a customer reached out asking for cupcakes that were both gluten- and dairy-free, I confidently thought, ‘Sure! How hard can it be?’ Spoiler alert: it was much harder than I expected.

I was upfront with the customer, letting them know this was new territory for me, but I promised to give it my all and create something special—something they couldn’t easily find in our area. What I thought would be a quick adaptation turned into a full-blown trial-and-error marathon. I tested not two, not three, but four different recipes for both chocolate and vanilla cupcakes. Each time I thought, ‘Okay, this is it,’ only to end up frustrated and disappointed when the texture was off, the flavor fell flat, or the structure just didn’t hold up.

It was honestly humbling. I’ve been baking for over a decade, and I found myself thinking, Why isn’t this working? But instead of giving up, I dove into research, played with ingredient swaps, and kept tweaking until I finally landed on a recipe I was proud to share.

That experience completely changed my perspective. It pushed me outside my comfort zone and gave me the confidence to start developing more gluten- and dairy-free options. Now, it brings me real joy to offer these treats—especially knowing how limited the options can be in our community. Everyone deserves something sweet, and it feels amazing to be part of making that possible for more people.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Hello, I’m Maddie Smith, owner and creative force behind Mad Sweets—a bakery rooted in tradition but always served with a twist. My journey into baking started young. I remember being completely obsessed with the cookbook section at book fairs and baking chocolate chip cookies for a classmate’s birthday in third grade—those early memories still stick with me. My passion really flourished in my family kitchen, especially with the influence of my grandmother, who passed down her love for food and the value of feeding people with intention. I’ve been baking for over 16 years now, and I’ve turned that childhood curiosity into a full-fledged career.

After earning my associate’s degree in Baking and Pastry from Sinclair Community College in 2020, I gained professional experience in the industry before launching Mad Sweets—a business rooted in bringing joy, quality, and creativity to my hometown. We specialize in nostalgic flavors with a modern twist, offering everything from artisan cookies and cinnamon rolls to custom event cakes, seasonal pastries, macarons, and even savory bakes. What sets us apart is our commitment to inclusivity and innovation—we’ve expanded our menu to include gluten-free, dairy-free, and other dietary-friendly options, because we believe everyone deserves something sweet. We also love encouraging our customers to explore new flavor profiles and step just outside their comfort zones—because great baking is about more than just tradition, it’s about discovery too.

Mad Sweets is more than just a bakery—it’s a place where creativity meets community. Every item we make is done with intention: thoughtful flavor, texture, and visual appeal all matter equally. Whether it’s a custom cake for a milestone celebration or a grab-and-go treat that makes someone’s day, we aim to create not just desserts, but experiences.

One of the hardest parts of running a baking business is the discipline it demands—especially when it comes to time. There were (and still are) so many nights where I’ve worked straight through until sunrise, then turned around to start the next day with barely a break. The early mornings come fast, and the work never really stops. It takes a different kind of mental toughness to keep going when your body is exhausted, but there’s still a wedding cake to finish or a delivery to prep. There were times I questioned if I could keep up with the pace, but I kept reminding myself that every late night, every early morning, is building something bigger. That kind of discipline doesn’t come easy—but if you love what you do, you find a way to show up, even when it’s hard.

What I’m most proud of is the community we’ve built—Mad Sweets has become a familiar name in our town, and it’s not just about the baked goods. It’s about creating moments people remember. I’ve been able to teach local kids through cake decorating classes, be part of people’s biggest life events, and hear stories from customers who make us part of their weekly routines.

For anyone discovering us for the first time: Mad Sweets is where classic comfort meets playful creativity. We’re not just here to bake—we’re here to celebrate with you, cheer you on, and sweeten the moments that matter.

Learning and unlearning are both critical parts of growth – can you share a story of a time when you had to unlearn a lesson?

One of the biggest lessons I had to unlearn was the idea that everything has to be baked fresh the day of. In the beginning, I really held onto that mindset—I thought that was the only way to guarantee quality and give people the best product possible. But as our production grew, especially with the volume we now do for orders, events, and our in-store case, I quickly realized that kind of approach wasn’t sustainable. I had to learn that planning ahead and baking in advance isn’t cutting corners—it’s smart, intentional baking.”

I used to feel guilty pulling cupcakes or cake layers from the freezer, even though I knew I had baked them with care and stored them properly. But the truth is, doing that allows us to stay consistent, meet demand, and still deliver amazing quality. It took some time, but I had to let go of the perfectionism and embrace the systems that make this business work. Now, I see that proper prep and planning is just as important as the baking itself.

We’d love to hear about how you met your business partner.

Funny enough, my business partners didn’t find me through a networking event or business pitch—they found me because they’re my family! My parents have been my biggest supporters from the very beginning, and they’re actually the ones who helped me transition into full-time baking.

At the time, I was living in Dayton, baking on the side for coworkers and for folks back home in my small town of Maria Stein. My dad, who has a deep knowledge of meat processing, decided it was time to chase his own dream. He took a leap of faith and leased a space where he could grow his business—and as luck would have it, that space included the perfect opportunity for me to bake full-time as well.

At first, I was hesitant. It was a big change, and honestly, a little scary. But after a lot of thought (and some very persuasive parents), I decided to move back home and join them at what is now The Deli Barn. It’s become more than just a workplace—it’s a family effort and a community hub. Now, I get to do what I love every day, selling my baked goods to the locals I grew up with, meeting new faces, and growing Mad Sweets in a place that truly feels like home.

Contact Info:

• Instagram: @mad.sweets_co
• Facebook: https://www.facebook.com/Mad.J.Sweets
• Other: email: [email protected]

Image Credits

Carlee Renwick, Meghan Marie Studio