Home Bakery Fall Pop-Up Recap

This past weekend marked my third bakery pop-up—and it was quite a learning experience.

In my normal pre-pop-up mindset, I prayed countless times throughout the week: during prep, through late-night baking, and in the quiet moments before dawn. For me, baking and sharing go hand in hand with my love to create while serving others. In doing so, it also allows me to connect with friends and new people.

Everything I make is from scratch. Box mixes never agreed with me—they always upset my stomach and flared my acne—but more than that, I’ve always believed the time, effort, and care poured into each batch of cookies or loaf of bread is a reflection of what I value most: quality, intention, and love in the details.

The week leading up to the pop-up was a blur of flour, butter, and watercolor paint.

cookie dough prep, hot chocolate brownie cookies, almond croissant cookies, and brown butter chocolate chunk

By Thursday, I had already prepped and vacuum-sealed 100 cookies and spent four hours baking another 180—pumpkin snickerdoodles, hot chocolate marshmallow, almond croissant cookies, and brown butter chocolate chunk. Each batch was made entirely from scratch: frangipane for the almond cookies, brownie batter for the hot chocolate ones.

My older sister Katarina came to help from Friday through Saturday. We baked until 1:35 a.m.—four kinds of cookies, sourdough cinnamon rolls, carrot cake, and Thai Tea Tres Leches—all while making frosting and decorations for the next morning. The smell of browned butter lingered through the house, and the sound of cooling trays clicking against marble filled the kitchen like a quiet rhythm of work and worship.

We were up again at 6:30 a.m. to pack everything, load the car, and set up thirty minutes early—only to be greeted by people already waiting for their baked goods. It was both chaotic and beautiful.

Thai Tea Tres Leches and Carrot Cakes with Maple Cream Cheese Frosting and Candied Pecans

By 11:00 a.m., the table was full: cookie boxes, sourdough pumpkin cinnamon rolls, apple streusel coffee cake, and little containers of Thai Tea Tres Leches—each topped with whipped cream and edible flowers.

This pop-up felt different than the others. I was able to use my other passions for marketing purposes. I finally had time to paint the menu I’d wanted to —pumpkins, acorns, apples, cookies, and leaves—all hand-painted in watercolor. I didn’t grow up with fall as a season (I spent ten years overseas in hot tropical climates as a military child), so every autumn flavor still feels exciting to test. Pumpkin spice, apples, and cinnamon weren’t part of my childhood, but now I understand the warmth that comes with the spices.

And while I thought carrot cake—a classic American staple—would sell out first, it was actually the Thai Tea Tres Leches that stole the show. I was nervous about how it would be received, but people loved it. It reminded me how important it is to keep experimenting and sharing the flavors that excite me most—especially those inspired by my Asian upbringing and travels.

Every pop-up teaches me something new

This one taught me balance. Between my full-time 9–5 job and late-night baking sessions, I learned how much organization, faith, and grace it takes to do both.

I was able to design packaging and create new labels, and I finally painted a menu that displayed my style. It was also humbling to see which products people gravitated toward and which ones I’d want to refine for next time.

A moment that filled me with the most gratitude was being able to donate leftover carrot cake and almond croissant cookies to a nearby assisted living home with friends from my church and Bible study. Whenever there’s an abundance, I want to share it. Baking has always been my love language—and giving it away feels like the most natural form of worship.

Several people have asked why I started doing pop-ups

After I read Proverbs 31 and heard friends and family say, “You should really sell your baked goods.” For a long time, I resisted the thought of selling baked goods. While it made no sense not to, because it truly is just a result of fear, doubt, and self-criticism that made me believe I wasn’t ready or good enough. But then I was reminded that God smiles when we trust Him—when we use the skills He has given us to serve others.

In The Purpose Driven Life, there’s a passage that stayed with me:

“You don’t bring glory or pleasure to God by hiding your abilities or by trying to be someone else. You only bring Him enjoyment by being you.”

What brought me comfort and shifted my goals towards focusing on creating a product with love and care was that truth. Anything can be transformed into an act of worship when done for His glory, even small actions such as baking cookies.

fall-pop-up-bakery-business-recap

Assorted cookie box with four flavors, almond croissant, brown butter chocolate chunk, pumpkin

As I look ahead, I’m excited to keep building menus that celebrate the seasons and bring joy to others. Favorites that will stay: focaccia minis, brown butter chocolate chunk cookies, sourdough pumpkin cinnamon rolls, apple crumble coffee cake, and Thai Tea Tres Leches.

To everyone who visited, helped, encouraged, and prayed for me—thank you. Meeting new people at the pop-ups fuels my soul to keep going and serving.

“So whether you eat or drink or whatever you do, do it all for the glory of God.”— 1 Corinthians 10:31

If you have an idea for a seasonal flavor, a family recipe, or just something you’ve always wanted to try—I’d love to hear it. Every creation starts with curiosity, and the best ones, with love.

Love,

-Iski Bakery