Baking it Down with Sugar Cookie Marketing 🍪

Heather and Corrie Miracle

👋 Hey - Heather and Corrie here with the Baking it Down Podcast with Sugar Cookie Marketing (a group on Facebook full of sugar cookiers turned business owners). 🍪 We're here to help you rise with your reach, flood with new followers, bake up new ideas, and make that all-important dough (while makin' that dough - see the pun there?) 🤑. What’s it about? We’re a Facebook Group turned Podcast, Membership, Book Club, and Baking 101 that’s dedicated to assisting bakers in effectively marketing online to generate more sales and better manage their businesses. 🧠 With free Facebook Live classes, hundreds of resources, and thousands of like-minded bakers, there’s a lot to learn in "SCM" (aka Sugar Cookie Marketing). ️🎧 As an extension of our Facebook group, this podcast is here to let you learn by listening. 📈 We'll cover group topics, marketing trends, and more (leaving this wide open in case Corrie wants to start singing). 💸 We take the sweet art of selling online to the cottage bakery world with marketing methods that move products (and pastries).👂 So open up those glorious ear canals because we have a podcast! Just when you’ve thought you’ve “heard” it all with those marketing "miracle" twins (that's our last name - not a proclamation), we’ve got something just for you each week! 🥣 As a baker, you don't always have the luxury of two hands needed to scroll in Sugar Cookie Marketing Group or crack open a book in Sugar Cookie Bookies, but what you can do is listen (unless you're my kid asking “what’s for dinner” for the millionth time). 👐 Hands full of flour? No problem! 👍 18 dozen iced cookies due tomorrow? Let’s do this. The Baking it Down Podcast by Sugar Cookie Marketing is a weekly podcast geared toward helping you grow your bakery business - dropping (almost) every Tuesday. 📅 We choose a topic each week that's either something new and emerging in the world of social media or something that we saw in "The Group" that was a hot topic and we bake it down... I mean, "break" it down for you. 🗯️ What you can expect in the podcast is about an hour of chit-chat with the meat and potatoes right at the beginning of the episode. 🥔 That’s when we dive into the marketing topic of the week! 📞 Oh yeah, folks can call / text / email in with their questions too - a fun way to hear from other bakers out there. Our promises to you: 1️⃣ We always make it clean = no cursing. We understand that you are busy and could be around little ones while also trying to get your weekly dose of business growth so we make sure that each episode would make our grandma proud and keep it clean so you can listen while also living your life. 2️⃣ We always make it fun. There’s a lot of negativity in the world so we try and make the podcast an upbeat and fun learning experience for you. I mean, we try to make the Instagram updates and changes as happy as we can, but come on Instagram! Give it a rest! No more changes! 3️⃣ Other than that, we take a positive approach to marketing We are also *not* professional podcasters. I feel like we need to say this because, hey, sometimes we get giggles! We do our best to extend our marketing knowledge to you all free of charge each week at the cost of listening to our higher-than-normal pitched voices and the occasional giggle spree. 4️⃣ You can find the podcast on all the major platforms and you can typically expect a new episode each Tuesday afternoon (unless life happens). We invite everyone to listen. Either start from the beginning or work backward! The episodes don’t build off themselves so you won’t be confused hearing one before the other. You just might miss new Lives we mention but you can always catch the replay in the Sugar Cookie Marketing Group on Facebook!

  1. 6 DAYS AGO

    234. Baking it Down - Food-tography

    Send us a text 📸 Food-tography - Staging, props, gear, software.In this week's Baking it Down Podcast - Episode 234 - Food-Tography, we're concluding our "📅 Content Theme" for the month of October, which focused on... well, focusing that camera lens. 💡 Check out #OctoberPhotographyMonth in the Sugar Cookie Marketing (Group) to see more content on staging and gear. 📸 Food photography is a must when it comes to slingin' sugar cookies. Our customers "buy with their eyes," meaning that the photos have a big part in selling our bakes. If your photo quality and staging are poor = your business bank account will soon follow. While we may be able to get around not having a website, posting up lackluster photos will rob you of sales. So investing in quality gear to produce quality product photos is a business-savvy expenditure. 🤑 But we do talk about the cost-conscious approach in this week's Baking it Down podcast episode on cookie photography. 📸 The Power of Photography Good photos sell food! Consistent, high-quality photography can act as a watermark for your brand (especially when you dial in your own photography style), making your products instantly recognizable. Easily recognizable = branding. You're seein' how this all works together, right?   When your photos do the talking, you won't have to pitch as hard. Consider your own buying process. When you want a car, you search up "Mercedes" and see glamorous photos of beautiful red cars with big boys and sparkly wheels. What you don't see is the car covered in a layer of dirt and bird poop.  Showing the car and our cookies in their best light will increase sales. 📸 Lighting The best option happens to be the cheapest option = ☀️ the sun. Indirect natural sunlight is a phrase you've heard us spout for YEARS on this podcast. Having a mobile setup (backdrops help with this), where you can follow the ever-moving sunlight around your house, will help with "chasing daylight."  🕯️ Otherwise, you may need to consider a lighting system, a diffuser, and/or a light box (harder to use - I always find myself frustrated with them). 📸 Cameras Cell phone cameras have come a long way and can really hold their own next to dedicated cameras. That said, for me, the dedicated camera still adds that extra pizzazz that manufactured blur and digital zoom just can't recreate (yet).  If you have an older cell phone, with how quickly technology and built-in cell phone camera abilities have increased, it may be worth the upgrade to the latest model. Otherwise, consider a dedicated camera - specifically with a macro zoom lens - to really capture that cookie. 📸 Stands While 92% of bakers opted for hand-held photography (meaning no stands), when it comes to videography, you may have to consider a stand setup. Moft is a neat stand that uses the cell phone's mag-safe magnet for quick setup. ShopCanvas lamps have a built-in light and a goose-neck clamp, and dedicated tripods can help with heavier cameras. Have an Arkon mount? You can make that work too, although the ball joints don't lend themselves to easy adjustment.  📸 Software If you're not taking your photos through software (cell or desktop), you're leaving money on the table. Post-processing software like Lightroom or Snapseed can make the difference between dull pics and products that pop off the page. I'd wager just about every creator you jealously look at and think, "They take such good photos," is using a post-processing software to level up their photography game.  👂 Snag this podcast on any major podcast player (Spotify, Apple Music, Audible, Amazon Music, or watch it on YouTube) by searching for B

    1h 42m
  2. 21 OCT

    233. Baking it Down - Podcast Guest Christina from Boujee Baker Boutique

    Send us a text 🎙️ Podcast Guest - Christina with Boujee Baker Boutique.In this week's Baking it Down Podcast - Episode 233 - Podcast Guest Christina with Boujee Baker Boutique, we hosted our first-ever remote podcast guest! You all wanted fresh blood (er... dough?), and the people get what they want!  Meet Christina Cenera with Boujee Baker Boutique and Stormy Acre Cookies based in Warranton, Virginia. Yep, she juggles both a brick-and-mortar supply shop and a bakery business, all while raising 5 dogs (with alpaca manifestation incoming).  ️🛒 Shop Link: https://boujeebakerboutique.com/Her unique perspective of being both a supplier and a baker makes Episode 233 an interesting listen this week. And yes - she's a Vendy in this year's Vendy Blendy!  🤔 "What's one thing you would have done differently?" Christina has opened two businesses in the last 5 years, now running both concurrently. What would she have done differently, we asked? She says she would have saved more money before opening the brick-and-mortar storefront while also spending less on remodeling costs. Looking back, Christina said while the customizations were nice, they weren't a necessity in hindsight, and having that extra cash on hand (she estimated $50k in startup costs) would have been a nice padding. 🤔 "How have you been able to wholesale so many brands?"  Christina's simple take: don't take no for an answer. As a former saleswoman, she's learned that "no" isn't a rejection of her but rather a challenge to find a better way to pitch. "I heard no way more than I've heard yes," she states. She takes a "boots on the ground" mentality, going to CookieCons, signing up for the Vendy Blendy, landing in Heather's inbox 3 times to ensure she's a shoe-in for the podcast - and it's that level of hustle that is really paying off for her. She's a "No Girl" and proud of it. 🤔 "How do you do it all?" She's found a way to make her businesses fit around her life and not the other way around. The supply shop is open 4 days a week, the bakery is active 2 days a week, and Sundays are reserved for cookie classes. She's consolidated her websites for both companies and did the same for her social profiles. Basically, she's making a hybrid approach to compromise on what's best practice versus what's best for her lifestyle.  🤔 "What tip would you give first-time Vendy Blendy goers?" "Definitely stay up for the final hour." Yesss - what happens after hours, stays in your wallet. Chaos is the theme of the Vendy Blendy, and it doesn't stop until the shoppin' lady sings at midnight. If you're new to the Vendy Blendy, tune in this Thursday at 6:00 PM for our "Intro to the Vendy Blendy" Facebook Live. 👂 Snag this podcast on any major podcast player (Spotify, Apple Music, Audible, Amazon Music, or watch it on YouTube) by searching for Baking it Down Podcast - Episode 233 - Podcast Guest Christina with Boujee Baker Boutique.

    1h 28m
  3. 14 OCT

    232. Baking it Down - Jury Duty

    Send us a text ⚖️ Jury Duty - Hung up on client issues. In this week's Baking it Down Podcast - Episode 232 - Jury Duty, Corrie gives the people what they wanted! A tell-all on her jury duty trial (that she missed last week's podcast for).  Since it's definitely worth the listen to get the full energy, I'll keep this week's newsletter short (and yes, still on Wednesday, even if I'm barely making it before the buzzer goes off). 🏛️ Communication Matters Corrie's takeaway from the courtroom? Communication matters. The defense attorney was likable and it really helped the defendant. Good customer communication can diffuse a bad situation and even turn it into a good one (or heck, maybe a $25 fine). Jokes aside, being able to handle customers in a way that makes them feel seen and listened to - even if you didn't deserve the allegations - is just good business. Figuring out how to put their shoes on for a minute while typing out a response can be the difference between a good review (and a returning client) or a bad one.  Takeaway: Just because you won the case doesn't mean you've won at business. 🏛️ Document, Document, Document My takeaway from Corrie's courtroom floor seat? Documentation matters before it matters. Meaning get ahead of mishaps and misunderstandings by overcommunicating. Yes, there's such a thing as too much info, but I'd rather have too much than way too little.  The jury in the courtroom let the perp walk because there wasn't enough documentation from law enforcement. And when disputes are circumstantial (ie, the alleged "ant" in the macaron), documentation will save your baking behind. 👂 Snag this podcast on any major podcast player (Spotify, Apple Music, Audible, Amazon Music, or watch it on YouTube) by searching for Baking it Down Podcast - Episode 232 - Jury Duty.

    1h 53m
  4. 30 SEPT

    231. Baking it Down - Intro to the 2025 Vendy Blendy

    Send us a text 🛒 2025 Vendy Blendy - The who, what, where, when, why. In this week's Baking it Down Podcast - Episode 231 - The 2025 Vendy Blendy, we have VENDY BLENDY on the brain! Each year, 🦃 at the end of November, deals roll around in stores and across your screens, prepping everyone for the Christmas season. From malls to boutiques- the steals are endless! So, what about a day of deals just for bakers?  🫡 The Vendy Blendy answers the call. A deal-lovers' day specifically for the bakers of the world. Let’s cover the who, what, when, where, and why so you can know exactly what to expect for the 5th annual Vendy Blendy come November 28th. 🛒 Date: November 28th, 2025🛒 Time: 12:01 AM - 11:59 PM (24 hours)🛒 How to Join: Just request to pendy!🛍️ What is The Vendy Blendy? The Vendy Blendy’s main location is in a Facebook group called, you’ll never guess, “The Vendy Blendy (Sugar Cookie Marketing)”... we aren’t great at creative naming, I’ll tell ya that, BUT it’s a fun spot where chaos goes down for 24 hours on the day after Thanksgiving, on November 28th. Each year, vendors (Vendys) from the baking industry and around the world come together and offer discounts, door prizes, and incentives to get bakers to buy from their shops - things like cookie cutters, baking mats, baker shirts, cookie scribes, STLs, software, takes a deep breath, cake pop molds, recipes, meringue powder, sprinkles, class kits, online courses, transfer sheets, packaging, cookie tags, cookie backers- the list truly does go on and on and on aaaand it’ll all be 25% off or more!  👉 You can access the current list (which is always growing) of vendys at http://www.TheVendys.com Just like most awesome things in life, it’s here for a good time, not a long time, so you’ll be able to shop the deals and steals for just 24 hours, and 💥POOF💥, it’ll be gone. 🤫 We shut down the group and boot everybody out, and we don’t talk about it again until next year. It truly is the best day and only day of the year! 🛍️ Who is The Vendy Blendy for? If you’re just window shoppin’ or if you’re there to stock up on all your 2026 packaging options - this sale is for you. 🚪🎁 The shops all host door prizes, plus the Sugar Cookie Marketing Group, who puts it on, will be giving out free-to-enter BIG Door Prizes all day just for being there- you ain’t gotta purchase one single thing for a chance to win. 🌎 While most of the Vendy's shops are based in the US, we have many that aren’t, and you can score deals from across the world! So don’t think that because you don’t have a US zip code, you can’t win, because you totally can!  🛍️ When is The Vendy Blendy The Vendy Blendy is a 24-hour online event that goes down from midnight on November 27th to midnight on November 28th. It’s exactly 24 hours long. The event is hosted in Eastern Standard Time, so you may need to do some time conversions. The Vendy Blendy group is a private group on Facebook, so you’ll pend until the day of the event. Admins and Mods are already in there setting up the group and makin’ sure the pinned posts, discounts, and directions are all set up. At midnight on November 27th, we will start letting anyone pending into the group. 🛍️ Where is The Vendy Blendy? This event does take place on Facebook, but the shops will let you check out from their individual websites. The Vendy Blendy Facebook group will be a hub that day where you can snag the discount codes, cheer on your favorite shops, and win door prizes all day long.  You’ll access the shops, discount codes, and websites from a pinned Google Sheet within the group on the day of the event.

    1h 25m
  5. 23 SEPT

    230. Baking it Down - Nothing Old, Nothing New

    Send us a text 🥲 Nothing Old, Nothing New - Why your clients aren't coming back. In this week's Baking it Down Podcast - Episode 230 - Nothing Old, Nothing New, Corrie wanted to cover returning customers - clients that have ordered from you in the past and then reorder.  They're massively valuable to your bottom line because returning leads cost less to acquire. That means you have to spend less time and marketing dollars getting someone to order from you a second time than getting someone to order from you the first time. And this makes sense, right?  ✅ A returning client already knows you exist.✅ A returning client already knows your ordering process.✅ A returning client has built trust with you when they placed their first order.✅ A returning client is 15 - 20% more likely to reconvert when reengaged. To drive the point home: 🤯 It can cost 5 - 25 times more to acquire a new customer than to re-engage an existing or returning lead. So for every dollar you spend to reacquire an old lead, you'd be spending $25 to replace them with a new lead.  Higher marketing costs = lower profits. If you're a good baker-turned-marketer, you should be asking this question: 🤔 "How can I increase my returning customer base?"  🧠 Smart question - and there may be a few culprits at fault as to why you don't have people re-knocking on your proverbial front door. 🙅‍♂️ 1. If you take big breaks or take the summer off, you're going to lose clients. If you're taking big, inconsistent breaks (like the summer off or January off), you're going to frustrate your current base of clients. They can't return if your doors are never open. If a customer who ordered from you in June returns to place an order in January only to find you've closed up shop until March, they'll need to source another baker - a more reliable one. Hey - put down that pitchfork, if you need to take a break, do so. But remember the cost of taking breaks like this - it will impact your returning customers. 🙅‍♀️ 2. If you're constantly changing your offerings, you're losing clients. If you listened to this week's podcast, I lean into the "hybrid model" - a give and take. No one solution fits everyone, but finding a mix of solutions can still be an effective approach. That applied to a busy menu. Yes, trimming your menu down to the fan favorites (that you also like baking) can prevent analysis paralysis (or choice paralysis), but changing up your menu too often can drive away past customers who lost their favorites during a menu purge. Create a list of your best sellers and stick to it. Sprinkle in some "seasonal drops" and "limited editions," but be consistent in your long-term offerings. 🙅‍♂️  3. If you're not easily searchable, you're losing returning clients. 🔍 If I can't easily find you on search, socials, and email, you're not easily findable. Imagine a client who only ordered from you a year ago. How likely are they to be able to remember where to find you? Oftentimes, clients go to search engines with a slew of keywords they hope can connect them with past vendors.  🕵️‍♂️ If your website doesn't show up or your maps listing is nonexistent, you're losing any clients looking for you. 🙅‍♀️ 4. If you're not relevant on socials, you're losing returning clients. I get it - ya get busy and posting to social media falls to the back burner. "But I'm busy, so my marketing is good, right?" Yes - however, marketing results are delayed - meaning what you do today you won't see until a month or two from now.

    1h 39m
  6. 9 SEPT

    228. Baking it Down - Getting Unstuck from the Web...Sites

    Send us a text 🕸️ Stuck in the Websites - What to look for in a website builder. In this week's Baking it Down Podcast - Episode 228 - Stuck in the Web...Sites, we (remotely - forgive the sound quality this week, kids - it was a learning experience) talk about the sunsetting of the baker-centric website host and builder, Castiron.  📩 Castiron sent this email to current users on Monday night with very little warning that there were problems in "paradise": Consider the implications of losing your website: 🖱️ Loss of URL (meaning all your business cards need to be reprinted)🖱️ Loss of outstanding order details🖱️ Loss of unpaid invoices🖱️ Loss of all product listings / copy / images🖱️ Loss of all rankings in search engines (lead gen)🖱️ Loss of business metrics (web traffic / sales yoy / customer data) 🖱️ Loss of time building a new website from scratchSee - it can have a massive impact on a small business. So making sure you're not stuck in this predicament is just good business. 💻 1. Is the website host well-established? "Shiny new object" syndrome isn't the best when it comes to websites. Providers that have decades under their belt hosting websites is a good sign that they're here for a long time, not just a good time.  When a new company enters the website space, they're trying to gain enough market share to generate the cash flow to stay operational. While they often offer more competitive pricing, there's a reason for that = to build up their user base. While they may offer more perks for less, you also run the risk that they may not remain sustainable for long. 💻 2. Is the host cost-competitive? There's cheap, fast, and good = choose two. But in all seriousness, consider the pricing implications of your hosting platform of choice. If the monthly fee seems low, they may be taking % of sales. Some web hosts provide the basics, but you get nickel-and-dimed with plugins (Shopify and WordPress, for example).  Here's the takeaway - cheaper doesn't always mean bad, and expensive doesn't always mean good. What you need to vet is how that specific platform meets your bakery's unique needs. If you're new to market, a platform that takes % of sales may actually be more cost advantageous than a flat fee host. It's dependent on your needs + the math problem. Find what works for you. 💻 3. Are they reaching promised milestones? When a company shows its roadmap, it's a decent metric to see how the company is progressing. If most milestones are missed, it may be an indicator that not all is sunshine and roses. Stay on top of promises and deadlines to better understand how the host is maintaining its tech and thus your website. 💻 4. Does it match your level of "tech savvy"? It could be the best website builder in the world, but if you don't know how to use it, it's worthless. Finding a platform that works with how you work is the winning strategy here, and sometimes that's not always a full website but rather an intake form (like Bakesy, Jotform, or Google Forms). If you're willing to sit with a problem until it's solved, more complex builders will give you more functionality. It's all about finding what works well for you and your current needs.

    1h 43m
  7. 2 SEPT

    227. Baking it Down - Do NOT Teach a Cookie Class (this way)

    Send us a text 🛑 Do Not Teach a Cookie Class! - (If you plan on making these mistakes) In this week's Baking it Down Podcast - Episode 227 - Do NOT Teach a Cookie Class (this way), Corrie and I list out the things we wouldn't do if we were getting into cookie classes (yeah, yeah - the title is a bit of a clickbait, but hey, we're marketers, right?). September in the Sugar Cookie Marketing group is all about Cookie Classes as we try out having a "monthly theme" focused on one topic (you can still post whatever). You can search #SeptemberCookieClassesMonth in the group to see more posts on this topic.  🚫 That said - today we wanna talk to the "on the fence" baker considering teaching cookie classes this "Cookie Class Money Printing Season" aka the holiday rush. ⛔ Here's the eight things we'd never do if we were teaching a cookie class (again - clickbait, but aren't ya curious??). 🛑 1. Do NOT pay for a venue (if you can play ball) Okay - so not all venues will let ya use their spaces for free, but before you resign yourself to paying, 🚫 shoot your shot on finding a venue that lets you use it for free in exchange for marketing their shop to your audience. ⚠️ Class teaching baker Brit says she was offered a 60/40 split with her venue, but countered with a 100/0 split in exchange for all the marketing she'd be doing, bringing folks to the winery to buy wine + a cookie class. Guess what? They bit. And now she makes 100% of her sales. No, not every venue will take the bait, but ask before you cough up commissions. Wineries, breweries, kitchen showrooms, cafes, and shared workspaces may all be interested in a lil' exposure in exchange for monetary compensation.  🛑 2. Do NOT just list a class each month. We used to post a class at the beginning of each month. 🚫 Over time, we realized we were working twice as hard as we should be if we just listed our yearly calendar each January. By listing the year up front, we're able to tell each class we teach about the upcoming classes - and that makes for good marketing. ⚠️ The approach has worked so well in fact, our October Halloween and December Christmas classes are already booked, and it's only September 2.  🛑 3. Do NOT teach intermediate classes. And if you do, I swear I oughttaaaa... not really care, teach what ya like. BUT if you're just getting started, beginner-level classes will make your class attendees feel so much more successful. ✋ And a happy student = a student who might come back again. 🚫 Teaching intermediate classes limits who will sign up, and also it'll likely raise your ticket prices, yet again limiting who will sign up. 🛑 It's not my favorite recipe for filling up class seats.  🛑 4. Do NOT use a ton of icing colors/consistencies. I know when a baker is teaching cookie classes because they all suffer from something I like to call "Cookie Class Icing PTSD" - 🚫 which is to say swinging bags and bags of icing over their heads for an upcoming cookie class. When it comes to classes, everything has to be done at scale. ⚠️ So those 7 icing bags you'd mix for your custom sets? Yeah, that's gonna be SEVENTY bags if you're teaching a class to 10 people. ⛔⛔⛔ Y-i-k-es.  🛑 5. Do NOT start from scratch. Shameless plug (but if we don't toot our own horns, who will?) for the Cookie Class Kits membership that takes the "from scratch" out of cookie class planning. We handle everything for you, so you can focus on securing a venue, baking, and presenting. These class kits handle the design, the color choices, the photography, the step-by-step PowerPoint, the copy, and the math (plus printables like piping practice sheets and Eddie outlines

    1h 12m

About

👋 Hey - Heather and Corrie here with the Baking it Down Podcast with Sugar Cookie Marketing (a group on Facebook full of sugar cookiers turned business owners). 🍪 We're here to help you rise with your reach, flood with new followers, bake up new ideas, and make that all-important dough (while makin' that dough - see the pun there?) 🤑. What’s it about? We’re a Facebook Group turned Podcast, Membership, Book Club, and Baking 101 that’s dedicated to assisting bakers in effectively marketing online to generate more sales and better manage their businesses. 🧠 With free Facebook Live classes, hundreds of resources, and thousands of like-minded bakers, there’s a lot to learn in "SCM" (aka Sugar Cookie Marketing). ️🎧 As an extension of our Facebook group, this podcast is here to let you learn by listening. 📈 We'll cover group topics, marketing trends, and more (leaving this wide open in case Corrie wants to start singing). 💸 We take the sweet art of selling online to the cottage bakery world with marketing methods that move products (and pastries).👂 So open up those glorious ear canals because we have a podcast! Just when you’ve thought you’ve “heard” it all with those marketing "miracle" twins (that's our last name - not a proclamation), we’ve got something just for you each week! 🥣 As a baker, you don't always have the luxury of two hands needed to scroll in Sugar Cookie Marketing Group or crack open a book in Sugar Cookie Bookies, but what you can do is listen (unless you're my kid asking “what’s for dinner” for the millionth time). 👐 Hands full of flour? No problem! 👍 18 dozen iced cookies due tomorrow? Let’s do this. The Baking it Down Podcast by Sugar Cookie Marketing is a weekly podcast geared toward helping you grow your bakery business - dropping (almost) every Tuesday. 📅 We choose a topic each week that's either something new and emerging in the world of social media or something that we saw in "The Group" that was a hot topic and we bake it down... I mean, "break" it down for you. 🗯️ What you can expect in the podcast is about an hour of chit-chat with the meat and potatoes right at the beginning of the episode. 🥔 That’s when we dive into the marketing topic of the week! 📞 Oh yeah, folks can call / text / email in with their questions too - a fun way to hear from other bakers out there. Our promises to you: 1️⃣ We always make it clean = no cursing. We understand that you are busy and could be around little ones while also trying to get your weekly dose of business growth so we make sure that each episode would make our grandma proud and keep it clean so you can listen while also living your life. 2️⃣ We always make it fun. There’s a lot of negativity in the world so we try and make the podcast an upbeat and fun learning experience for you. I mean, we try to make the Instagram updates and changes as happy as we can, but come on Instagram! Give it a rest! No more changes! 3️⃣ Other than that, we take a positive approach to marketing We are also *not* professional podcasters. I feel like we need to say this because, hey, sometimes we get giggles! We do our best to extend our marketing knowledge to you all free of charge each week at the cost of listening to our higher-than-normal pitched voices and the occasional giggle spree. 4️⃣ You can find the podcast on all the major platforms and you can typically expect a new episode each Tuesday afternoon (unless life happens). We invite everyone to listen. Either start from the beginning or work backward! The episodes don’t build off themselves so you won’t be confused hearing one before the other. You just might miss new Lives we mention but you can always catch the replay in the Sugar Cookie Marketing Group on Facebook!

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