Gigi of Gigi’s Cupcakes has been a self-starter since she was 15. That’s when she began her first business—a cleaning company—because she "didn’t want to work for anyone else." What began as a youthful whim blossomed into a business that, along with waiting tables and singing professionally, carried Gigi into her 30s.
Then, one day, her brother suggested making a career out of her baking hobby. That pastime had been born in her childhood, when Gigi often spent time with her mother and grandmother as they baked and bonded. So, amid seemingly insurmountable financial constraints, Gigi unveiled Gigi’s Cupcakes in 2008 and, within weeks, had more than covered her bills. Today, the franchise boasts more than 50 locations in the 18 states that haven’t outlawed dessert.
Each bakery crafts its cupcakes daily with fresh ingredients, and updates the menu according to day of the week and season. Traditional summer flavors such as Scarlett’s red velvet, chocolate-chip-cookie dough, and Birthday Surprise have recently met their culinary match in new mini cheesecakes that masquerade as cupcakes to rebel against their conservative wedding-cake parents.
Though they spend much of their time mixing ingredients and dialing in oven temperatures, the team at Mary's Cakes and Pastries has also perfected the art of building cars, football stadiums, and mandolins. The designs are all custom cakes decorated with layers of fondant and buttercream icing to bring customers’ ideas to life. In addition to their edible sculptures, the kitchen crew bakes fresh cookies and pastries each day and fires up lunch specialties such as stuffed croissants and turkey gumbo.