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

Alright, Madison thanks for taking the time to share your stories and insights with us today. What do you think Corporate America gets wrong in your industry? Any stories or anecdotes that illustrate why this matters?

The food industry is completely backward. Why is it easier for the average person to buy produce flown in from halfway across the country than it is to support local farms? The blame is usually on the individual to be more conscious when buying which is a great concept except it’s not. In reality, there are lots of barriers when it comes to buying locally. Things like time, accessibility, convenience, and money. On a general scale, restaurants and food establishments are contributing to this issue, lack of nutrition and support for their community. Here’s an example, there is a high-end restaurant in my area, making loads of cash every night. They buy their eggs from Shamrock, maybe paying 50 or 80 cents per egg. Do you know what they sell that egg for? $6. That’s a 650% markup and nobody bats an eye. I believe as business owners, we have a responsibility to our community. People are entrusting us with their food, their celebrations, and new experiences. I own a bakery and we specialize in cakes. Usually, when I start talking about nutrition in food and eating locally it’s surprising to others. Here’s the thing though, my flour is top quality and locally grown. My butter is minimally processed, golden, and comes from happy cows. My eggs come from my best friend’s chickens and we eat them every day. These things all come into play when you take a bite of one of our conchas. That’s the best damn pan dulce you’ve ever had. Most bakeries ship in their dough or even fully finished products from huge companies with an ingredient list as long as a novel… and twice as confusing! You’re going to indulge when you’re coming to us but you’re not going to feel terrible after. Sourcing all our ingredients locally is extremely challenging and not cheap, making all our products from scratch is labor-intensive and time-consuming, and keeping our prices at an accessible range is a sacrifice we make in a lot of ways. I don’t think every restaurant needs to do all those things to be ethical, it’s hard enough to be a business owner. I just think it shouldn’t be this difficult to make really delicious and nutritious food for your community.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

We’re Maddy (she/they) and Avery (they/he), co-owners of Mood Bake, a business rooted in community, creativity, and delicious baked goods. I’m Maddy, the chef and co-owner, originally from Taos, New Mexico. Baking has always been my passion, and after working in bakeries across the country, I realized the importance of creating inclusive, supportive spaces in the food world. That’s what inspired me to bring Mood Bake to life in my hometown, using local, sustainable ingredients and focusing on small-batch, high-quality treats.

Avery, our farmer and co-owner, hails from Northern California and has a deep passion for regenerative agriculture. As the gluten-free and vegan expert, Avery ensures we offer tasty, accessible options for everyone. Together, we aim to make food that’s not only delicious but also reflects our values of inclusivity, sustainability, and creativity.

At Mood Bake, we focus on small-batch, high-quality products, using locally-sourced, sustainable ingredients. Our goal is to offer people delicious baked goods that don’t compromise on taste or values. We’re open 7 days a week inside Cafe Sagrado in the John Dunn Shops, right in the heart of beautiful Taos, New Mexico.

We actively participate in local events, using our food to support fundraising efforts for local non-profits. We’re passionate about uplifting and empowering everyone in our community, regardless of age, gender, race, or background. At Mood Bake, it’s not just about what we make—it’s about creating a space where everyone feels seen, welcomed, and valued. We’re proud of the community we’re building and the impact we’re making with food that brings people together. Whether you’re stopping by for a snack or planning a special occasion, we’re here to create something unforgettable.

Can you talk to us about how your side-hustle turned into something more.

The process of scaling up Mood Bake has been a total rollercoaster. I first started it as a side hustle pop-up while living in New Orleans, but it was a tough start. I couldn’t figure out the right permits, and I found myself pushing a plastic cart filled with cookies and banana bread for 20 blocks in 90-degree weather, only selling one muffin. Thankfully, I was working in pastry at local restaurants, so I had plenty of willing mouths to help me out, but it definitely took a toll on my spirits for a long time.

A few years later, I moved to New York to work as a chef at a retreat center, which had 130 acres of walking trails, a waterfall, and a garden where much of the food I cooked was grown. It was there that I met Avery, Mood Bake’s co-owner and the farmer behind it all. We immediately connected, and before I knew it, Avery was helping me bake and set up for my first official pop-up. I remember collecting dandelions from the farm to make dandelion honey cookies, and thinking, “I could do this with you forever.”

As Mood Bake began drawing longer lines at pop-ups, I knew it was time to fully commit and take this business to the next level. While I loved New York, I always felt called to return to New Mexico, so in November 2023, Avery and I made the move to Taos. We started with a pop-up at a queer salon, followed by bakery subscription boxes, and even experimented with lunch/dinner catering (which, spoiler alert, wasn’t the right move for us). We then took over another bakery’s kitchen at night when their staff had gone home, did a summer takeover at a sandwich shop and bodega, and eventually found our perfect home in a coffee shop with a commercial kitchen in the basement. It’s a match made in heaven—delicious drinks and food, plus shared responsibilities.

I’ve never had much capital, but I’ve always had an abundance of drive. One creative step at a time, we’ve made it work—thanks in large part to some incredible women business owners who showed us that success doesn’t have to follow traditional paths. We’re doing it our way, and I’m so proud of how far we’ve come.

What’s been the best source of new clients for you?

As a small business owner, it’s crucial to get your name out there and attract clients, but you also have to be mindful not to come across as desperate. No matter how great your product is, people can sense when you’re trying too hard to sell, and that can drive them away. I’ve experimented with spending a bit on Instagram and Facebook ads, and I’ve put time into capturing the perfect photos and optimizing my website with the right SEO keywords. But what I’ve really learned is to let my product speak for itself. It’s not an overnight success, but it’s built to last.

For example, I’ll make a wedding cake, leave my card with the wedding planner, and that’s it. A few weeks later, they’ll call me to book another wedding. In a small, rural town, the key to finding new clients is making sure your regulars are happy and that your product is consistently great. Word of mouth goes a long way, and when you build that trust, it pays off in the long run.

Contact Info:

• Website: https://moodbakebaby.com
• Instagram: @mood.bake.baby