LaBonte spent six years cultivating an audience of 150,000 before selling her first cookie. When she was laid off from her finance job in 2023, she used her savings to bet on the gluten-free market. The transition from a home kitchen to a commercial facility was rapid; after a modest $8,000 opening month, the company now ships nationwide and maintains a presence in coffee shops across Dallas and New York City.
Growth is driven by a deep integration of customer feedback. LaBonte uses social media polls to let followers dictate new flavors, a strategy that has helped grow her total follower count to over 600,000 across platforms. By prioritizing high-quality ingredients while eschewing expensive custom-branded shipping boxes, she manages to balance premium product standards with operational cost-efficiency. Currently, LaBonte manages a daily 14-to-15-hour workload, focusing on administrative scaling, influencer collaborations, and recipe development.
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