Meet Sharon Phillips of baked by sha sha

Today we’d like to introduce you to Sharon Phillips

Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I walked into my home ec class when I was 11, and fell instantly in love with baking. I started baking every recipe I could get my hands on. Some of it turned out great, some of it, not so much. My dad was always my biggest fan. He ate everything I made. The delicious, the disgusting, and everything in between. His most favorite thing I ever made was my banana bread. I can’t even remember the recipe I followed, but I definitely messed it up. What came of it turned into the best thing I still make today. I call it my “for my dad” sticky banana crumb loaf – imagine a banana bread and sticky toffee pudding having a baby. I think of him every single time I make it. He also instilled in me the love of travel. Between that and being born and raised in the Philippines, my taste buds were exposed to a wide array of flavors. Which would later work to my advantage. He always told me to do something I love, no matter what it was. Those words and his love for my baking is the foundation of why I started baked by sha sha.

Fast forward years later in college, I developed an eating disorder. Baking took a back seat because I sadly became afraid of food. I eventually slowly overcame it and became a personal trainer. Thru this journey, I found my way back to baking. It started again as a hobby. Baking for friends, for myself on “cheat” days. I did little baking sessions with a friend’s kids. Before I knew it, this hobby turned into a nice little side hustle to my personal training business. I was also noticing that there was a lack of treats/baked goods that my clients could enjoy in moderation without the guilt. So in 2016, baked by sha sha was born. I came up with the concept of “cheat” and “clean” treats. Cheat treats are made of all the good devilish stuff – butter, sugar, eggs, etc. Clean treats were either vegan, paleo or keto. Everything was made to be gluten free, because there was a huge hole of tasty goods in that market. If it existed, it tasted like cardboard. I wanted to create gluten free treats that everyone and anyone, gf or not, could indulge in. When it came to exactly what I baked, I wanted to make treats that reminded people of their childhoods, but with a more elevated surprising twist. I like to call it, your childhood adulting.

When the pandemic hit, much to my surprise, my baking business took off. I was busier than ever. People were at home wanting yummy things that tasted good and brought them joy. Slowly but surely, orders were flying in and I was getting busier and busier. In Jan 2022, I decided to completely stop training and go full time with baked by sha sha. I haven’t looked back. I am still a solo entrepeneur. I am the baker, the dishwasher, the bookkeeper, the social media manager, the errand girl, customer service – I am all the things. All my business comes from word of mouth and I am incredibly grateful for every single sha sha addict that has spread the word. My dad was right – do something you love, no matter what. I get to wake up everyday knowing I’m going to fill people’s bellies with happiness.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
As a solo entrepreneur, it has definitely not been easy. It is challenging on every level – physically, emotionally, mentally, all of it. I spend days on my own, baking, prepping, customer service, bookkeeping, etc, so when anything goes sideways. I have only myself to rely on. It doesn’t just take a physical toll, but definitely a mental and emotional one as well. I have to “walk myself off the ledge” and be my own cheerleader. I think a lot of people don’t realize that I’m doing this on my own because I do manage to function like a fully staffed bakery. Imagine a staff of 10, in a 1000 square foot space, producing numbers in the 1000s. Now, minus 9 of the staff, and 900 square feet, but still producing numbers on that level – and you have me in my small work space baking on that level. It is both incredibly rewarding to run this business, but at the same time very exhausting. It’s all growing pains and as cliche as it may sound, all this hard work and hustle will pay off in the end.

Thanks – so what else should our readers know about baked by sha sha?
I specialize in gluten free baked goods. Treats that are reminiscent of your childhood, but elevated. Specifically cookies, cakes, brownies, blondies, and crumb cakes. I offer a product and a way of eating that is missing in the market. I’m giving to a community of people who have limited findings of what they can enjoy and eat. I’m making allergy free treat accessible. Treats, that regardless of if you’re gluten free or not, you will still crave. I’m proud of the community I’ve created. baked by sha sha has become a part of people’s lives. From catering their weddings, to their baby showers, providing them with lactation cookies, to then creating their baby’s first birthday cake, and all the celebrations in between. It’s been an honor and priviledge to be able to do this.

My treats are bespoke and unique. Flavors that are both unexpected yet familiar. I’m self taught, and i’m incredibly proud of the flavor profiles I come up with and my artistic work with my cakes. When I decorate a cake, I feel like I’m looking at a blank canvas and work with inpos from clients, or my favorite is when they give me artistic license to do what I want.

I want people to indulge and enjoy without the stigma of gluten free tasting unpleasant. People are always shocked and surprised when they find out that everything is GF. My cookies and cakes are my most popular products.

My goal is to one day (in the very near future), have a small brick and mortar. A window situation. A place where you can grab your treats, fill your cravings, and go enjoy the rest of your day.

Before we go, is there anything else you can share with us?
Always support a small business. Always respect their hard work and all the time and effort that goes into it. Acknowledge that you value what we do. Word of mouth is our greatest fuel. When you love something that a small business had made or done for you, spread the word. Tell everyone. Your testaments and your obsessions with what we do, is how we grow. It’s how we can do more for our communities and make more people happy.

I also believe that you don’t just provide an amazing out of this world product or service, you have to give great customer service. You have to be kind. You have to listen. For instance, I keep track and remember my customers/clients important dates, birthdays, etc. and I send out reminders and ask if they need any treats to celebrate. There is never any pressure to order. But a reminder is always good. Even if they use another business. People’s lives get crazy, and knowing someone is thinking about them, feels good. I feel that these little things, these tiny gestures, make a difference to people. It makes you stand out. It’s part of why people continue to come back. Spread the love and it comes back tenfold.

Contact Info:

• Website: bakedbyshasha.com (only tells my story and needs to be updated)
• Instagram: @sha_sha_fierce (best way to see what I do)
• Other: [email protected]