We caught up with the brilliant and insightful Dina Marion a few weeks ago and have shared our conversation below.

Dina, looking forward to hearing all of your stories today. Can you open up about a risk you’ve taken – what it was like taking that risk, why you took the risk and how it turned out?

“Take a risk.” This might be the most frequently spoken phrase that I use in my classroom to my students, it’s also my business model. In October 2021 just a year after my dad passed away, and 4 months after welcoming our first baby, I decided to jump into starting a small business. Armed with an online course and the support of my husband and family, I practiced baking and decorating sugar cookies. I quickly learned that it was not only gratifying to complete a set of cookies, but could be profitable, too. Jumping into business for myself has been one of the best risks I’ve ever taken.

Dina, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

About 2 years ago I decided to dive head first into baking and decorating custom sugar cookies. It actually all started with a birthday party. My sister-in-law was planning her sons first birthday and wanted an edible favor. At the time, I wasn’t involved in baking cookies yet, but knew wanted to venture out and grow a little side hustle all of my own. Once I saw the amazing work done for her event, I was determined to see if I could master this new skill. I treated myself to an online course and the rest is history. I think the most surprising part about the very beginnings was thinking “wow I could really do this.”

Since then, I have grown my cookie cutter collection, done research, practiced new techniques and kept my basic fundamentals sharp. My main criteria in providing cookies for special events is “are the beautiful AND delicious?”. The biggest concern I receive from potential customers is the quality of the cookies. We’ve all been to events and seen gorgeous creations, taken a bite and gone “eh.” My goal is to create edible works of art that you ACTUALLY want to eat. I think thats the part that I’m most proud of. Time and time again, my customers come back and say the cookies are so wonderful. That makes my heart happy. I put a lot of time and effort into creating something that my customers will love. Something to help set their event apart from anyone else’s. Butter & Bliss Cookie Co. is still so young, I really look forward to seeing what the future will bring.

For you, what’s the most rewarding aspect of being a creative?

The most rewarding part about being a creative is I’m able to make something from nothing super spectacular. Alone, flour is just flour, eggs are just eggs, but when you put them together along with a few other key ingredients you get a memory, a feeling, a taste. I feel this way about teaching dance as well. It’s gratifying to see your ideas come to life from your head to the stage. Same with cookies, the ideas that I have can come to life with a little bit of royal icing.

We’d love to hear the story of how you built up your social media audience?

I’m definitely still working on my social media presence, but I have to say just getting onto different platforms, and engaging with other people in the industry has been invaluable. My customers are also my biggest fans which I’m so grateful for. They’re always re-posting, referring, and sending me so much love. I’d say if you’re weary of utilizing social media, don’t be! Take a risk, its worth it.      

Contact Info:

• Instagram: @butterandblisscookieco
• Facebook: http://facebook.com/ButterAndBlissCookieCo/
• Email for inquiries: [email protected]

Image Credits
Personal photo: Hey Baby Photography