Olympic gold medalist Jeannette Bolden-Pickens is desperate to save 27th Street Bakery, which her family has owned for three generations. The Los Angeles bakery has been creating mouthwatering sweet potato pies for nearly 100 years, but changing demographics and a dismal retail space have kept the walk-in customers away. Pastry chef Stephanie Boswell needs to freshen up the menu and Jeannette's mindset if this bakery is going to survive.
Molecular geneticist Kostas thought that owning a bakery would be a breeze, but four years in, the old-school bakery he bought is still losing almost $60,000 a year. Faced with limited baking skills, a failing love life and a staff he doesn't trust, Kostas thinks he has six months until he'll have to pull the plug on his dreams of a Greek bakery. He needs pastry chef Stephanie Boswell's help to sort out a simple solution for revamping his menu and bringing life back into his dingy storefront.
Teressa has poured every penny she has into her little bakery, The Cookie Jar Co. in Flint, Mich. Her cookies are epic, but she has struggled to keep the lights on thanks to hit-and-miss walk-up business and a one-note menu. Her bakery and her hopes are failing when pastry chef Stephanie Boswell steps in to help Teressa level up to find new revenue streams and a more vibrant menu.
Bree Miller built her business on large, eye-popping cakes that demand big price tags from celebrity clients, but the one-offs aren't sustaining her day-to-day business. With an appointment-only retail space that costs nearly $15,000 a month in overhead, Bree needs pastry chef Stephanie Boswell's help to learn some new pastry skills and find new revenue streams for the morning breakfast crowd.