Why I Hate Writing Blog Posts

In an Inc.com article entitled 3 Marketing Lessons I Learned From Writing an Entire Book in 72 Hours John Nemo, the author, writes that "content is how you prove your credibility, authority and expertise before someone ever speaks to you in person. It's also how you get discovered, recommended and referred for business by complete strangers online."

Before I even created Bald Baker, I knew that I had to have content. And not garbage, but good, credible, relevant reflections of myself, my company and the world in which we live in.  I wanted to be transparent and more importantly, for people to understand the mission of the company and then of course, to buy in and to help me grow it. 

At first, I had ideas. I even wrote them down. I even blogged about them! But then business happened: the day-to-day of running it combined with keeping my eyes open for the big picture to reveal itself, the weighing of a myriad of opportunities, all combined with my family, my friends... you get it. 

And every so often, I get a google calendar reminder to write a blog post and my blood boils, just a little. In short... I hate writing blog posts. I'm not saying that I'm too busy to write; rather I struggle to find that gem of an idea to write about when I'm forced to think about it. 

I'm whining.

I have a very strong relationship with my mother. So strong, that we probably speak to each other once a day. I'm blessed. Truly. She always starts our conversations with, "what's new?" and I reply in kind: "not much" and she then responds, "no news is good news." I'd say for 6 out of 7 days of the week, nothing is notable enough to bring up. It's like that day after day.

So the question I try to always ask myself when I want to get to the bottom of something is, "so what?" You see, my conversations with my mother are a bit of a lie; or rather, not a full volunteering of the truth. In fact, a lot happens during the day of an entrepreneur. Every little conversation, every email, every interaction, every moment spent thinking about the company is actually an opportunity. Something worth pursuing. Something worth blogging about or calling home for. 

The moral of the story is that instead of searching long and hard to find something to write about (really, to feel strongly about), it's probably right in front of you. Tomorrow, I'm going to bake in 6 hours what would have taken me 24 just three months ago. Yesterday, I would have considered it just another Manic Monday, but upon further reflection, that's an accomplishment that I can be proud of.  This past weekend, I personally delivered the company's second sugar-free birthday cake. In the moment, it was a task. From another perspective, we have precedent for a new line of business!

The company is growing, cookie by cookie; cake by cake. Our experience is seguing into expertise in a burgeoning industry and I for one am very excited to keep writing about it. 

Are Digital User Experience Lessons Applicable In The Real World?

I was enjoying a surprisingly delicious cappuccino yesterday with the owners of an online healthy grocery (hopefully a future partner for Bald Baker) when an interesting notion came up. While it has always been my intention, it had never really been vocalized that I was applying many online User Experience (aka UX) best practices to the real world. We laughed about that; most people apply real world experiences to enhance the online journey, particularly as it relates to shopping, and not the other way around.

Not us... per usual, Bald Baker is doing things differently. 

So.. what is UX? There isn't really an internationally standardized or recognized definition. UXdesign.com created an agonizingly long definition, while AllaboutUX created a white paper on it best practices. I had the distinct honor and pleasure to work for Mona Patel, the Founder and CEO of Motivate Design, a UX Design Agency in NY, where I learned everything I know about the philosophy, which is just the tip of the iceberg. In short, it's the application of design thinking to optimize the user's experience through an intended journey. Sounds like BS, but it isn't. Like the Force, it's real. All of it. 

At Motivate, we applied really high-level design thinking to quite a few online destinations and digital sites. Our clients relied on us to create simple, engaging and valuable experiences for their own users (consumers, clients, whatever you want to call them). This was usually in the context of an online shop or the online introduction of a new product, or the launch of a website that was meant to drive traffic and ultimately, purchases, etc. We could discern why a user left their shopping cart after going through the entire process, or how to get a user to click on an intended page once they're on the site. We'd breakdown every touch point that the user had with the company's brand and map out a strategy to enhance it and keep the consumer moving forward along an intended journey. The bulk of the work took place in the digital world creating or optimizing digital experiences.

Even with Amazon  that has really shortened the buying process down to as few steps as possible, a consumer still gets the impetus to buy a product, researches it, clicks on the website, scrolls to learn more, clicks on "buy now," confirms shipping and payment information, reclicks "confirm purchase" and then receives an email. That's if everything goes according to Amazon's intended user experience. Similar to the online journey a user goes through, at Bald Baker,  we realize there is a dessert experience that actually has many parts to it. Just like committing by pushing the "buy now" button, a person about to indulge in a slice of cake or a cookie or something else that is the physical manifestation of a craving goes through a quite a few steps just to get to that blissful first bite.

Close your eyes and imagine the last time you ate a delicious cookie. What did you do right before? Recently, I read very positive reviews about the chocolate chunk cookie at Maman, a Toronto bakery. Start counting the number of interactions I have with the company. Review is #1. Then I get it into my head that I need to go and try it. Impetus to act is interaction #2. After conducing some online research, I purposefully book a meeting downtown nearby so I can pop in afterwards. Interaction #3. I walk over on that fateful day and get presented with the facade of the bakery and have to walk up a flight of stairs. Climbing steps and walking through the entrance - interaction #4. First impression of bakery - interaction #5. Walk up to order counter and get greeted - interaction #6. Set my sights on the cookie and order - interaction #7. At this point, I'm really anticipating this cookie. I haven't even tried it and my expectations are through the roof. The smells of the bakery, the ambiance, the visuals of the cookie - all part of my user experience. It's now the cookie's job to follow through and delight. Look at the cookie, smell the cookie, break off a piece of the cookie, eat the cookie - interactions #8, 9, 10 & 11. Take a picture of the cookie - interaction #12. Instagram it - interaction #13. Write a blog post about the entire experience - interaction #14. FOURTEEN!!!! That's a crazy amount of touch points that Maman has had with me just for a cookie. 

We were thinking about every one of those interactions when we created our products and indeed, our company. For too many, the dessert experience is fraught with peril. I've seen so many troubling, if not sad, "Bald Baker Moments" in which three out of the four people at the table are happily indulging, and the fourth is just miserable. His choices are: indulge and bear disastrous consequences; abstain and be envious, miserable or frustrated; or finally, settle for something else (see the consequences of abstention). We've reconstructed that to focus on the positive - what you can eat vs. what you can't.

We created a unique brand that positively reinforces who you are and the decision you've made to indulge. Bald Baker has really leaned on its understanding of the anticipation that goes hand in hand with buying and eating a dessert. It's akin to a seduction in which all of your senses are stimulated.

Interaction #1 with Bald Baker is a smile when you see or hear of our brand. We purposefully don't call ourselves sugar-free because that evokes a strong mental reaction about the assumed taste or quality. Sugar Conscious: seeing that term begs the question and you want to know more - interaction #2. Emailing or finding us at a farmers' market, or in store - interaction #3. Smiling when seeing our caricature or the grittiness of our packaging font and all the other branding elements - interaction #4. (We're a cookie company after all, so we can't take ourselves too seriously.) Asking for a sample, or more information - #5. Being handed the cookie/brownie from the actual smiling Bald Baker wearing the signature apron - #6. The seemingly prolonged first touch/bite sequence (one of the most important) - #s 7, 8, 9 & 10. That smile - all the endorphins  being released from that first blissful bite - we want that journey from first brand introduction to instagramming your find to be one of joy, of satisfaction, of fulfillment, of the release of tension and finally, of excitement. 

You deserve to be able to indulge. We believe that and we believe that you should have healthy, delicious and exciting alternatives available to you that enable you and empower you to do so. We want every step along the way to reflect that philosophy and we hope you're enjoying the journey as much as we are enjoying creating it.

Sweat the Small Wins

After this week, I finally feel justified in cracking open that special bottle

Now, please don't mistake the following as self aggrandizement or frivolous patting of my own back. But...we have enjoyed a string of successes lately. Lets call them small wins. 

To sum up:

  1. First farmers market with fairly good reception.
  2. Second farmers market with 25% returning customers from first week and full sell out of all inventory.
  3. First serious investment offer
  4. First client in the form of a popular cafe in the neighborhood
  5. First repeat online order

It finally feels like we are doing something right.

Then we complete the picture with a bit more context:

  1. The first farmers market produced $125 total revenue with a cost closer to $400
  2. The Second produced revenues of $175. Breakeven.
  3. The investment is to take the business in a direction that I'm uncomfortable with.
  4. The client's total order is $40 for 20 units
  5. The repeat online order will total $40 for 4 boxes

Not as compelling anymore, right?

So as a former finance guy making a consistent, and decently sized paycheck, I ask myself what the hell am I doing scrambling so much for a measly few hundred dollars? 

And the answer is living the dream while testing my faith in myself. In fact, every day is a test of that faith and like Indy, every day I take that leap onto the invisible bridge because the grail is just on the other side. 

Future Dan is back again telling me not to sweat the small stuff, but to revel in it. Embrace these wins. It's a small order, but it's a big first client. Each and every dollar earned is validation and brings with it continued confidence. Somebody else, unbiased, has decided to spend their money on our products when it could have been spent elsewhere. That is an awesome feeling.

So, its not just $200 bucks, its the only stall to sell their full inventory. Its the best, most satisfying 200 bucks I have ever earned. 

We're No Longer "Pre-Revenue"... We're Now "Pre-Profit"

Things have finally settled down enough to write a post - it's been a while and in that while, so much has happened to this company that it's difficult to sum up the events, how I feel about them or what takeaways there are.

All told, this was a month characterized by challenge and triumph. In fact, we started generating revenue! We started the month with the equivalent of an acme anvil falling out of a window and landing on our head. We found out from a benevolent individual that our primary sweetener was not on the list of sweeteners approved for commercial usage in Canada (despite it being readily available as a table-top sweetener). For a sugar conscious company, that's a major blow. The next day, we discovered that our chosen brand name for one of our products was already registered by our primary competitor. That means that our nutritional panel and our branding had to be paused, tweaked, and resubmitted. With a lot of hustle, even more ingenuity and a little luck, we came out of the situation stronger as a team and most importantly, with better tasting, better sounding and better looking products.  

Then we epitomized the definition of the word 'scramble' to get prepared for the Niagara Food and Wine Expo. Classic 2am-night-before-the-big-show-hustle to box up our products, our gear, our clown-car and our psyche only to get there and have a very significant portion of our product break apart into samples or unusable fragments. Yes.. our cookie literally crumbled.  #innovation lead to barter bags for trade with the other vendors, and "odds and ends"  bags for people to pair their wines and beer with. We persevered and successfully debuted the company to approximately 13,000 people! We're no longer "pre-revenue!" And... we now have the beginnings of our sugar conscious pie line.

So why am I not satisfied? Why can't I stop if only for a second, and smell the roses? In fact, that special bottle that I was saving for the moment I generated my first dollar remains unopened! I fear that I'm focusing more on the challenges than the triumphs; the frustrations that lay ahead as opposed to the success that's enjoyed from overcoming them. Put another way, I'm focusing too heavily on the forest and not enough on the trees. 

It comes down to me wanting this company to scale and not be a 'lifestyle' company. This isn't coming from a greed or pride point of view, but because I genuinely believe that there is a massively underserved demographic that would benefit from our products. I also believe our products represent a quantum leap forward in how people indulge and engage with their foods. Whoa is me, but if we can't ship 1,000 units by ourselves without significant breakage, how can somebody else ship 100,000?

So, future me's advice to current me is to focus on what I can control now, take it step by step and work up to it, but don't ever lose sight of the big picture or what's motivating me.

For example, to isolate the cause of the breakage: was I under-baking when it could use 30 more seconds? Should I leave the products to cool and harden for longer before packaging? Perhaps bake on a higher temperature? Add more or less baking powder or more or less binding agent? All fun experiments to try, so that's exactly what we're going to do. 

We also need to optimize our packaging, because as much fun as staying up until 2 am is, there wasn't much booze or loud music involved and I don't care to do that again. And I burned all the friend favors on that one. So we will experiment with individual unit packaging while I continue to source a flow-wrapper. Work on finding a co-packer that specializes in small batch production. Form cookies or brownies more amenable to individual packing. 

It all takes time and patience and I have some of the former and none of the latter. I was asked on the ride home from the Expo what my breaking point was if we couldn't get this venture profitable. Instinctively, I replied that I had to get slapped pretty hard in the face to give up. Meaning, I choose to believe that there is no end point, only exciting new beginnings. I will do everything in my power to make this a growing, profitable company and we'll just address each challenge one by one. After-all, we only stayed pre-revenue for four months from the day we started... let's see how long (or short) it takes to shake off the "pre-profit" moniker.  

What Drives You?

Last week, Bald Baker had its very first public tasting event. 

It was exhilarating. 

It was terrifying.

It was rewarding, but not for the reasons you'd expect.

Truth be told, I was way more nervous for the day before; the first day in my life that I stepped foot into an industrial kitchen. Thank goodness I was with a fearless dynamo (proving my point about partnering with somebody who knows what they're doing when you don't) who was able to take the proverbial bull by the horns and together, we learned how to bake cookies in a rotating rack oven. 

For the most part, it was a success, and we learned a lot about recipe scaling. We were happy enough with the results to take them the following night to a large group of extended friends and family for their feedback. As I stepped into the bar (where else?), somebody asked me if I was going to say something to the crowd and it hadn't occurred to me that I should. 

That's when I realized what my true motivations were. 

I've spoken in front of a crowd quite a few times, and my first inclination is always to thank people first then dive into whatever I'm going to say. At first I wanted to thank the aforementioned fearless dynamo, then my family, then my wife. The order segued nicely into how my first cookies were frankensteins and now they're frankenfines. (I was actually going to say that). But then I realized that while I am deeply indebted to them, Bald Baker exists because of them, but not for them.

Well then, what about all the sugar-conscious people that we're trying to help? Yes, Bald Baker exists to offer everyone a chance to enjoy delicious desserts; to have their cookie and eat it too.

Then my one and half year old son walked in and I knew right then and there why I started Bald Baker and stopped working anywhere else, for anybody else. 

I've quoted the stats ad nauseam about the prevalence of diabetes, childhood obesity, poor nutrition etc., and they're real and they're devastating. The very fact that it was deemed an epidemic IN 1917, that's one hundred years ago, means that the sugar problem has reached tragic, epic proportions. And as important as it is for me, and for everyone who is so inclined to create programs, products and support to combat this challenge, that's still not what's driving me. It's not the deep-down, gut-instinct force that propels me and every other entrepreneur I've met.

You see the innocence on your kid's face and you see the entirely open world and every available opportunity imaginable and you realize that it's on you to set the stage.  It's on you to show that it's ok to be scared, but not ok to let that stop you from walking into that kitchen, from moving forward with what you want to do. How can you possibly tell your child to have courage and to follow his or her dreams when you don't do it yourself?

So we bake, and quite well I might add. We create delicious, worry-free products for people who crave them. We do it with the help of our families, our friends and you. And we do it to set a positive example; me because I want to, but ultimately, because I think we have to.



The Sugar-Free Elephant In the Room

As Bald Baker is getting closer and closer to commercializing its products, I become more and more anxious about it. I'm currently working with a group of students from my Alma-mater, Wilfrid Laurier University, and they asked me: "what is my leap of faith?" to which I replied "The assumption I'm making is that consumers will be receptive, from a financial and from a psychological perspective, to a product that is "sugar-conscious" when there are plenty of healthy alternatives, or low-cost alternatives to compete with. Is sugar-conscious enough of a differentiator to make a profitable business out of?"

My Chief Cookie Officer and I are about to run a guantlet: forget the investment cash outlays, but to be vulnerable to a harsh market with harsh feedback (these days, everyone's a critic thanks to Food Network), to face logistical issues scaling recipes and working with very large industrial-grade equipment and to go to battle to try win your dollar using a branding strategy that is well... unique, but perhaps more aptly, unproven.

All because we removed sugar.

We believe sugar is the great evil in our society; not because of what it is, but because of its drug-like addictive properties and our predisposition to indulge irresponsibly. Sugar is like the iceberg that sunk the Titanic: only 25% can be seen. The rest is hidden in places you wouldn't think, like spaghetti sauces, cole slaw, yogurt, dried fruit, most breads, etc. The United States Department of Agriculture has stated that the average American consumes between 150 to 170 pounds of refined sugars in one year!  Bamboocorefitness.com wrote an interesting article putting that into perspective: in the early 1800's, the average was 4-6 lbs per person per year! Not surprising that 1.4 million Americans are diagnosed with diabetes every year. In his book The Case Against Sugar, Gary Taubes notes that Diabetes was considered an epidemic... IN 1917!!! 100 years later and it can only be considered an international disaster.

So, our Elephant isn't actually sugar, it's what we've used to replace it, namely two different blends of sugar-substitutes: the first branded under the name Sola and second known as Lakanto. I promise that I'm not being paid or am in any way obligated to them, but honestly, they both look like sugar, taste like sugar, bake like sugar... but they're not sugar. In fact, they contain 75% fewer calories than sugar and most importantly, unlike sugar, neither create the blood sugar response that sugar does. The ingredients contain natural sweeteners, like monkfruit and stevia extracts, and sweeteners derived from fermenting lactose, glucose or sucrose known as sugar alcohols or polyols (including erythritol (prounounced 'er-reeth-re-tol') and maltitol.

At first glance, using these ingredients contradict our value of not baking with anything you can't spell or pronounce, but the spirit remains: use natural ingredients to produce a naturally delicious product. Foodinsight.org created a beautifully produced fact sheet based heavily on a journal article written by the Academy of Nutrition and Dietetics called "Use of Nutritive and Nonnutritive Sweeteners." Kitchen Stewardship sums up the sugar alcohols quite nicely in their article Xylitol, Erythritol, Sortibol...What's That "Ol" About? What it comes down to is that western society is finally taking notice and taking action to substitute sugars with acceptable alternatives. Like any other ingredient on this planet, mass consumption may have side effects. Specific to Polyols are bloating or other gastric effects, but these pale in comparison to what sugar does to your system in similar, if not much fewer quantities. 

If you've ever put a packet of Stevia in your coffee, or used it to bake with, you'll notice that up to 99% of it is actually erythritol. Every sugar-free gum uses xylitol. Most sugar-free chocolates are sweetened with maltitol. It's more common than you think. Why is that? 

These alternatives to sugar generally have far fewer calories, do not spike your blood glucose levels, have little to no effect on your tooth enamel, bake well, taste great and are relatively easy to purchase. Are these the be all and end all? Definitely not. However, we feel very comfortable using products with these benefits, are derived from natural sources and can be incorporated delightfully into our products and we hope that you will too. I am elated that the world is waking up the true nature of sugar and is actively exploring alternatives to help people avoid sugar, live more confidently and most importantly, continue enjoying delicious goods that they deserve.  

If you have had any experience baking with these ingredients or enjoying these ingredients, I'd love to hear from you. 



Bald Baker's Image Issues

How do you define yourself? What characteristics? What words would you use to tell people who you are? 

Forget elevator pitch... think speed dating. How can you sum up your years on this earth, your vision and plans and values and principles so concisely that somebody else could draw it in one image. Perhaps the image is worth 1,000 words, but given that most people now use letters to represent their feelings, like "LOL" or "OMG" or "WFM," it takes some kind of genius level creativity to sketch that out into an image that faithfully represents who you are as a person, what you are as a company and what benefit or message you want to give your viewer. After all, you want the message received to be as close to the one conveyed as possible.

So... I hired somebody, not because I'm color-blind and can't draw a circle to save my life, but because I believe that when you're not the expert and you need something done... hire the expert.

And then the fun began. We went through my designer's worst nightmare of a client interaction with multiple iterations, and then multiple iterations on those iterations, and so on. I realized a few lessons during this exercise that I wanted to share and perhaps get your feedback on. At the very least, I encourage you to download an avatar-, meme-, cartoon- or any other software that lets you create a digital image of yourself and see what happens. Does the final image reflect who you are now? Who you want to be? Who you were or some perfect balance? 

Lesson 1: My logo is my brand is myself. I am now the person who I'm telling you about and not some stylized or idealized version of myself. And that's pretty cool. I didn't know that before I started this exercise though. The logo is a bald, round-faced happy guy with a spatula in his hand. Notice that he's looking forward with confidence and pride, but not narcissism. In other words, Bald Baker is a genuine reflection of my desire to help people overcome some of their health-related challenges. We're not trying to pull the wool over anyone's head with shady ingredients, low-quality or sub-par taste. We just want to make delicious desserts that won't set off a sugar-bomb in your system and perhaps inspire you to keep going down the path of a healthy lifestyle.

Lesson 2: I am annoyingly persistent. And those were not my words mind you. But I wasn't willing to settle for something that didn't seem right. Yes, it's just a cartoon, but it's also so much more than that. Every aspect of Bald Baker has to convey the same consistent message: never settle. We believe you should be able to indulge in something scrumptious and not worry about the consequences. Too often, I've seen people close to me roll their eyes and eat a 'no-sugar' added packaged good. They settled because they thought they had to. I've tasted so many garbage cookies, brownies and cakes out there that all purport to be healthier, or [insert trendy evil here]-free this or that, and they all fail the end consumer either from a taste perspective, or a quality of ingredient perspective, or both. Bald Baker will never produce a dessert that is shit. You deserve better. I'd rather not sell something at all than try to convince you to buy something that's less than what you should be enjoying. 

Lesson 3: Don't take yourself so seriously. This is a dessert company, not Cordon Bleu training. That's why when I first saw the cartoon version of myself, it was instant resonance. It was the only one that made me smile as a gut reaction. No thinking. Bald Baker's goal is put a smile on your face. Every aspect of the company, from the advertising, to the packaging, to the unwrapping, to the first bite, to the last bite, has the same overriding mission: to reconnect you with the simple joys in life; to make you feel joy and happiness.

I think this will be an exercise for every future employee on their first day. It was challenging, illuminating, insightful and like all of our products, enjoyable. 

Daniel Sennet
Government Appetite for Sugar

This week, an article posted by Glenn Reynolds in USA Today entitled "Government can't get us off sugar" sparked a lengthy debate in my household about the role of government in our lives. The article focuses on whether or not government food stamps should be used to buy sugary drinks and snacks or just 'essentials.' It's an obvious slippery slope argument, but can the now indisputable and almost unending support linking the dramatic increase in per capita sugar consumption with a myriad of diseases including diabetesinsulin-resistance, high-blood pressure, nerve- and kidney-damage, even Alzheimer's and stroke, be ignored?

In his book The Case Against SugarGary Taubes paints a very convincing picture of the devastating effects of our over-indulgence and reliance on sugar. (The bibliography alone is 36 pages!)  One particularly convincing piece of support comes from the findings of this medical study conducted in 2007 by Lenoir, Serre, Cantin and Ahmed which "clearly demonstrate that intense sweetness can surpass cocaine reward, even in drug-sensitized and -addicted individuals." In other words, sugar produces a faster, easier, MUCH cheaper and much more readily accessible satisfaction than COCAINE!

Recent attempts to curb sugar on a federal scale by limiting tax stamps, or by implementing "sin-taxes" like they did in Philadelphia and Berkeley (these effectively charge consumers an excise tax per ounce of sugar-sweetened beverages) are an interesting way to both limit consumption and an attempt to benefit society in the process. Tobacco and alcohol are taxed heavily as sin-products, making sugar fall into the same category. Philly is going to fund public programs, including schools, with the revenue. These cities are joined by Boulder, Oakland and San Francisco. More than 30 cities and states, including New York most infamously, have rejected such taxes. 

I was presented with opposing arguments, also hard to discount, that reject the idea of government intervention into our daily lives. It begins with telling us how and what we should consume... Where does it end? Who is anyone to tell me that I shouldn't eat a cookie or enjoy a coke? If I'm willing to endure the pains of diabetes long-term, or a sugar-crash short-term, well, that's my business. The USA Today editorial points out prior attempts by the government to intervene that have backfired. In the second half of the twentieth century, there were widespread, perhaps lobbyist-influenced, campaigns to limit fats; the food producers responded by increasing sugar to compensate. In other words, the government should stay out of the kitchen and let us decide for ourselves what to eat.

Bald Baker takes a reasoned philosophy to this matter. We are not a political organization; all we want to do is promote healthy living decisions. We believe that while sugar-consumption and its related consequences are on the rise, there should be at least an equal, if not disproportionate reaction in the form of education, programs, support and delicious, sugar-conscious foods to combat this massive and pervasive epidemic. 

Prevention Magazine started a campaign called #spreadthehealth and posted an article recently about one woman's challenge to completely remove sugar from her diet for one week and the results. I won't comment on the validity of the experiment, but I 100% agree with her conclusion after taking the challenge: "it can be the catalyst for more profound, long-term improvement....I also now feel inspired to create other healthy habits..."

We want the consuming public to see that sugar-reduction isn't as daunting as it seems; that lifestyle changes aren't as impossible as they seem. They're scary, no doubt, but people often over-value their current position (and hence, stay in a comfort zone) and under-value a changed position. Our indulgent, sugar-free desserts have proven that you can have a delicious, decadent dessert and not have a bomb explode in your system; that you can have a cookie and eat it too. Hopefully that is a first-step, an injection of confidence for you to make the next step forward, and the one after that, towards living a satisfied, healthy lifestyle.

Very curious what you think about the matter. Tweet or respond here or on our facebook page. Thanks,


Things Just Got Real

After one year tinkering around in the kitchen, thousands of lessons learned how not to make a cookie and one big 'ah-ha' moment, I'm very proud (and completely terrified) to announce that Bald Baker was born on January 1st, 2017 and is alive and well.

My mission is to reconnect you with the simple joys in life by offering delicious, glycemic-friendly, worry-free desserts. We are a sugar-conscious company that wants to make desserts accessible and enjoyable for everyone.

Our website is live at www.baldbaker.ca where we're signing people up for our newsletter to hear more about our upcoming launch, to get first dibs on our cookies and brownies, to get coupons and to get in touch with our community. Links to our Facebook, Twitter and Instagram accounts are there too...

As it takes a community...I want to specifically shout out Chris Neuman for his expert work on our logo, Michelle Rosenstock for her infectious enthusiasm, passion and talent for baking and most importantly, my family, specifically my beautiful wife Jess Sennet for her support. She's tried a lot of really really really disgusting 'experiments.'

It's really scary being an entrepreneur, but I'm confident that I'm on the right track. The problem is that for the health-conscious, for which diabetics are a very large subset, a good cookie or dessert can wreak havoc on your system. Plus.. it's hard to eat just one. It saddens me that Diabetes Canada estimates that today, one in three Canadians lives with diagnosed diabetes or ‘prediabetes,’ and as many as 60% of Canadian adults are overweight or obese. These statistics represent a snapshot of the tragic epidemic that is mirrored in the US and indeed, around the world. The trend toward diabetes, insulin-resistance and obesity in the majority of such populations points to a depressing conclusion about the general health as well as an urgent need to support those afflicted -- it’s time to start building programs, products and support for this ever-growing and under-served demographic.

Bald Baker aims to take the first step towards creating hope and encouragement for those aware and/or affected by focusing on desserts, the ‘Achilles Heel’ and ultimately, by building a life-style company.

With our focus on innovations in baking, high quality real-food ingredients and great tasting treats, I hope you'll come along for the ride, support the cause or at the very least, treat yourself to one of our delicious cookies or brownies.

Thanks, and stay tuned for the launch in the spring. Cheers

- Dan Sennet, Founder and CEO