This week we sit down with Maegan, the baker behind Meggles Makes, to trace how a childhood love of crepes and banana bread turned into a dessert brand locals plan their week around. From her first Ziploc brownie sales to sellouts at Whiskey Smoke, she walks us through the honest steps of going full time: tightening costs, pricing for profit, managing inflation, planning bake days, and shooting content that actually converts.

What makes this journey pop is the mix of craft and community. Maegan shares how Kaneohe neighbors became customers, how Corey and the Whiskey Smoke family opened doors, and why certain flavors win next to barbecue. We get into the signature ube cheesecake that converts skeptics, the year-round staples that anchor the menu, and the seasonal surge of pumpkin chantilly, pumpkin crunch, and pumpkin cheesecake that flies off shelves. She’s candid about experiments that flopped, why she added gluten-free options, and how she reads demand signals so she can scale without overbaking or disappointing regulars.

At the core is a steady mindset fueled by faith and family. Maegan talks about losing her dad, the push he gave her to chase big dreams, and the daily rituals that keep her grounded—journaling, prayer, and showing up even when the week hits hard. A chance moment with a diner who stopped to pray for her becomes a turning point, a reminder that resilience is as essential as butter and eggs. If you’re building a food business, you’ll find practical tactics here: batching work, using Instagram trends with intention, pairing flavors for context, and letting customer feedback shape production. If you’re looking for courage, you’ll find that too.

Craving more? Follow Meggals Makes for weekly restocks at Whiskey Smoke, watch for the Thanksgiving menu, and get there early if you want a slice. If this conversation fed you, subscribe, share it with a friend who needs a push, and drop a review to help more listeners find us.