Life & Work with Morgan Webber

Today we’d like to introduce you to Morgan Webber. 

Hi Morgan, please kick things off for us with an introduction to yourself and your story.
I started doing cookies in October of 2018 a few months after my daughter, Everly, was born. After ordering sugar cookies for a baby shower, I was throwing I became really interested in royal icing and all that you could do with it! I have always loved baking and art so I thought I’d give it a try! I mentioned to my husband I might want to decorate cookies (having never done it before) and he jokes that the next day the Amazon boxes of cookie decorating supplies started arriving! I read blogs, watched videos, read articles, and started following a lot of cookiers on Instagram and once I got started, I never stopped. I started selling in my neighborhood, then in my town, and then started taking custom orders from all over Nashville! Cookie decorating ticks all of my boxes-it’s creative and a little tedious and getting to be part of so many people’s special events is just more fun than I could have imagined! 

Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
My business has grown slowly and organically but I’ve definitely had doubts along the way. Deciding not to go back to teaching and making sugar cookies full time was a big deal. Then I decided to start selling at the Farmer’s Markets in Spring Hill and Thompsons Station and THEN I decided to remodel my kitchen so I could host cookie classes! I struggle with anxiety and insecurity about my business all the time but I really do believe in manifesting what you want for yourself. The “if you build it, they will come” idea is always circling in my brain. 

Appreciate you sharing that. What else should we know about what you do?
I think I am most well-known for my decorated sugar cookies and French macarons but I have branched out into being more of a baker. I love to experiment with flavor and I really enjoy trying out new recipes and developing my own. The farmers market allows me to bring all kinds of treats and get customer-facing feedback! I worked all through quarantine on my sea salt chocolate chip cookie recipe and I’m super proud of it! I have people that come see me weekly at the market just to buy those! I think one thing that sets me apart is that I use super high-quality ingredients and I spend a lot of time flavor developing. My French macarons often have multiple textures/flavors/homemade recipes in one tiny cookie. 

In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I would love to own some kind of mobile bakery or treat truck that I could park around town! I think that’s a big goal for me! I’ve also just started thinking about hosting dessert tasting events. Stay tuned for more on that! I also hope to still be teaching classes and private lessons. I love the teaching aspect so much and being with other people and sharing the love of cookie decorating is a major joy in my life! 

Pricing:

• Decorated cookies start at $48 per dozen (basic)
• I do most cookie sets between $54-60 per dozen
• French macarons $2.50 each

Contact Info:

• Email: [email protected]
• Website: thesugarycookie.com
• Instagram: Instagram.com/thesugarycookie
• Facebook: Facebook.com/thesugarycookie

Image Credits
Laura Moll Photography