A Day in the Life of a Bakery Owner: Behind the Scenes at Fat and Weird Cookies

Running a bakery is no small feat, and for Brad and Aubrey, the founders of Fat and Weird Cookies, it's a labor of love. What started as a small passion project in 2018 has transformed into a thriving business producing tens of thousands of gourmet stuffed cookies each week. If you’ve ever wondered what it takes to run a successful bakery, here’s an exclusive behind-the-scenes look at a day in the life of a bakery owner.

From Humble Beginnings to a 10,000-Square-Foot Facility

Fat and Weird Cookies began in a shared commercial kitchen of about 1,000 square feet. As demand grew, Brad and Aubrey expanded into their own rented kitchen of the same size. Fast forward to today, and they now operate out of a massive 10,000-square-foot facility, producing around 40,000 cookies per week! What started as a side hustle has turned into a full-time business with over 20 employees dedicated to baking and shipping delicious stuffed cookies.

Scaling Up: Ingredients and Equipment

Running a bakery at this scale requires a massive amount of ingredients and industrial-grade equipment. Here’s a quick breakdown of what goes into making their cookies every week:

4,000 pounds of flour
2,000 pounds of butter
4,000 pounds of cookie dough per day

Gone are the days of buying small jars of Biscoff cookie butter from Walmart—now they buy massive pails in bulk! And when it comes to mixing, the bakery runs four powerful mixers that serve as the workhorses of the company.

The Baking and Packaging Process

To achieve the perfect cookie, chilling the dough is crucial. Fat and Weird Cookies has over 1,000 square feet of refrigeration and freezer space to ensure the dough is ready for baking.

Baking Efficiency

Initially, they could only bake six pans at a time.
Now, with their state-of-the-art ovens, they can bake 40 pans at a time.

Packaging and Shipping

After baking, cookies are cooled and sealed using an automated machine, replacing the manual process they once relied on.
Once packaged, cookies are placed on racks and shipped out daily to meet growing demand.

Expanding Beyond E-Commerce

While Fat and Weird Cookies started as a direct-to-consumer e-commerce brand, they have expanded into retail and wholesale markets. Their cookies are now available in:

Nationwide in Meyer’s stores
Select Cold Stone locations
Soon to be nationwide on DoorDash
Potential partnerships with Publix, Target, and more

This expansion means more opportunities for cookie lovers to grab their favorite flavors in stores nationwide.

Life as a CEO: Overseeing Operations and Growth

Brad manages the company from his home office above the bakery, giving him a perfect view of daily operations. A typical day involves attending multiple meetings, strategizing the company's future, and working on exciting new product launches. The bakery is constantly innovating, and new cookie flavors and products will soon hit the market.

Join Team Cookie!

Fat and Weird Cookies wouldn’t be where it is today without its loyal customers. Brad and Aubrey are grateful for the continued support and can’t wait to share new flavors and products with you. If you love stuffed gourmet cookies, be on the lookout for their latest creations hitting stores soon!

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