Sugar Bliss 2024: The Cherry on the Top

Teresa Ging is the CEO and Founder of Sugar Bliss, a bakery and packaged, baked goods company headquartered in Downtown Chicago. With a degree in Economics and Statistics from the University of Chicago, she transitioned from a successful finance career to pursue her passion for baking, studying at Le Cordon Bleu in Paris. Since launching Sugar Bliss in 2007, Teresa has expanded the business and earned numerous awards, including the NAWBO Corporate Women Achievement Award and Enterprising Women of the Year. She is also an active board member of the Asian American Chamber of Commerce of Illinois. DeliveryRank has the opportunity to chat with Miss Sugar Bliss!

Teresa, you made a significant career shift from finance to opening Sugar Bliss after attending Le Cordon Bleu in Paris. What inspired this transition, and how has your finance background influenced the way you run your bakery business?

I spent six years working in finance and then one long day after work, a friend of mine was sifting powdered sugar to make cupcakes and it seemed therapeutic, so I asked if I could try it. In that moment, something clicked for me. It was an “aha” moment that made me realize I wanted to transition out of finance. Shortly after, I enrolled in a program at Le Cordon Bleu in Paris. When I returned to Chicago, I saw an opportunity to open a retail bakery in downtown Chicago, given the high demand for corporate catering of sweets. That shift made sense, and my background in finance has been invaluable. After all, running a successful business requires a solid understanding of the numbers.

Since opening its first retail location in 2009, Sugar Bliss has expanded its offerings and entered retail markets like Walgreens and Macy’s. What strategies have helped you grow the brand and successfully enter new markets?

With my background in business, I've always approached everything from a strategic standpoint, treating it as a business venture from the start. Transitioning from running a retail store to working with major retailers is no easy task. We took our three most popular cookies and developed a version that could be shelf-stable, but doing so felt like launching an entirely new business. The process of entering retailers involves a lot of complexities.

Fortunately, we were supported by Walgreens, our first major retailer, where our 5 oz cookies were introduced. We’ve since expanded into Macy’s, where we offer both packaged cookies and corporate packages. This has allowed us to diversify, eventually expanding into food service through Compass Group, where we supply our 2 oz cookies. Recently, I launched a third division, focused on food service. This includes custom bakery items, such as a special cookie for the Chicago Bears. We now serve large clients like the Chicago Bears, McCormick Place, and a major Chicago college, providing wholesale and bulk items. So, in essence, I manage three divisions: the retail store, retailers, and larger food service corporate clients.

Sugar Bliss offers a wide variety of products, including cupcakes, macarons, and gluten-free and vegan options. How do you balance staying creative and innovative with ensuring the quality and consistency your customers expect?

When we first started, we focused primarily on cupcakes for the first couple of years. Then, we expanded to cake pops and macarons. Eventually, when I opened another storefront, we transitioned into a full-scale bakery, adding cookies, brownies, and even gluten-free options and vegan options. Now, we offer over 200 different products and flavors.

We're always innovating and keeping an eye on trends. For example, a few years ago, hot chocolate bombs became popular, so we created a range of those. During COVID, there was a demand for kits, so we introduced cupcake and cookie decorating kits, and we still offer the cookie kits during the holidays. We're always exploring different flavor profiles, often turning popular drinks into baked goods. For Asian American Heritage Month, for instance, we made a boba tea-inspired cupcake.

While trends guide us, we also create products based on what our staff enjoys trying and eating.

You’ve been recognized with several prestigious awards and are actively involved in local business organizations. How has your community involvement influenced your approach to both business and leadership?

We've been in business for 17 years, and as I reflect on the next chapter and my legacy I'm focused on where I want to grow the business over the next decade. When I developed our packaged cookies, I wanted to differentiate them with a strong social mission and sustainable packaging. As a woman entrepreneur, I was fortunate to receive significant support from other founders and organizations, so now, we offer a scholarship to help minority women entrepreneurs. This scholarship covers 50% of the certification process for first-time women minority entrepreneurs to become certified with organizations like the WBENC. These certifications were instrumental in growing my business, and we've provided around 15 scholarships to help other women-owned minority businesses get certified.

Additionally, sustainability is a key focus for us. Our packaging is recyclable, but we recognize that many of our customers, who are always on the go, may not recycle. To address this, we've partnered with Plastic Bank, a social recycling program. For every bag of Sugar Bliss cookies purchased, five bags of plastic are removed from the ocean. Plastic Bank works with coastal communities, mainly abroad, to collect plastic from oceans and rivers, which is then taken to recycling facilities where the collectors can exchange it for currency. This initiative not only helps the environment but also improves the livelihoods of these communities. It's part of our commitment to leaving a positive social and environmental footprint.

As you look to the future of Sugar Bliss, what goals or upcoming projects are you excited about? Are there any new product lines or expansions in the works?

We're currently working with a co-manufacturer, but we're exploring the possibility of partnering with additional co-manufacturers to expand our product offerings and enter new markets. I'm really excited about the opportunities this could bring in the coming year.

If you would like to find out more about Teresa Ging and Sugar Bliss, please visit https://www.sugarblisscakes.com/