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

Hi Sonia, thanks for joining us today. Let’s jump right into the heart of things. Outsiders often think businesses or industries have much larger profit margins than they actually do – the reason is that outsiders are often unaware of the biggest challenges to profitability in various industries – what’s the biggest challenge to profitability in your industry?

I think there is a huge misconception of what people purchase these days health wise, ingredient ratio and what you’re putting in your mouth. I think bakeries today are compared to the faster chains that can whip out a dessert so quickly and much less expensive not realizing what’s actually IN the dessert. Artificial ingredients, sugar free but yet list sugars in the ingredients. Fat free or gluten free but things don’t add up on the ingredient list. We have allergies and diseases we didn’t have twenty years ago or at least not causing issues as much back then instead of today. I think bakers have a hard time with justifying that our ingredients are fresh without all the additives especially gluten free, sugar free or dairy free. It’s a struggle of competition and finding a good balance.

Sonia, 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?

My name is Sonia Fletcher and I’m just a lil southern girl from Louisiana. I’m married to a wonderful dreamer that wants to sail the world and have me as his side kick forever. We have four grown children and live in the heart of the Ozarks. Really owning a business has always been a dream of mine and the bakery has always been there in the back of mind . My family has been in the restaurant industry over twenty years with great southern food and hospitality why not extend them roots to the Ozarks. I thought of Cake Monkey because of my twin sister we had nicknames as children and I was peanut and my twin was monkey. After she died of covid two years ago. I named the bakery after her. A somber realization I live with everyday. It’s in honor of her. I provide gourmet cupcakes and cakes but ride on the side of my cupcakes more. I think it’s a demand in my area but I just love the creativity of them really. I’m pretty down to earth so I try to leave my customer happy. I deliver if local as well which is nice I think. I would like people to know how wholesome I am, loyal to myself. I struggle just like everyone else and beat myself up at times but I remember who I am, My strength comes from my faith and my family roots. My people around me that lifts me up and that I trust and love. I believe in my work and my products and I think that goes along way. It’s hard work but it’s from my heart and soul.

We’d love to hear a story of resilience from your journey.

I myself would say I’m Irish and German so that’s a mouthful right there. I’m super stubborn. If someone tells me you’re not good enough or I CANT I will do it just to prove I can and will. I know when I make my mind up that’s it, I do it. I try harder and longer. I know people will judge you look down on you criticize you just because of their own misgivings but I’m a firm believer in deciding on something and doing it. I have had my ups and downs but I’m so proud that I’m still going. I’m still Cake Monkey and I’m doing what I love. Keep on keepin on.

What else should we know about how you took your side hustle and scaled it up into what it is today?

I started Cake Monkey as a side hustle. My husband works away for a couple weeks a month and my daughter was a senior in high school. I wanted to be home with her for her last year. That changed quickly when she received her drivers license and I was sitting at home alone most of the time so I started baking. I filled my weekends with festivals and markets in 2023 and it was a blast of learning the do’s and don’ts. The regulations and bylaws of my state as a cottage food baker. Meeting new people and experiencing the baker life. Networking and starting a business all you need just to get started. I think my personality and striving to learn everything researching and talking to local businesses helped. Finding out you need a niche and something that works for you and your life. Every path is different for everyone. In that regard my little side hustle turned into much more.

Contact Info:

• Website: www.bakerycamdenton.com
• Instagram: Cakemonkey2023
• Facebook: Sonia Fletcher
• Yelp: Cake monkey bakery

Image Credits
No credit my pictures are my own