Check Out Chanel Tapper’s Story

Today we’d like to introduce you to Chanel Tapper.

Hi Chanel, so excited to have you with us today. What can you tell us about your story?
I’m originally from Los Angeles, and baking has been part of my life since I was a kid. One of my earliest memories is sitting with an elderly family friend, learning how to measure, mix, and taste. I had an Easy-Bake Oven, loved sweets, and Toll House chocolate chip cookies were my weakness — I’d eat them half raw straight off the pan.

After undergrad I started baking more seriously. At first it was just for friends and family, but my pumpkin cheesecake and strawberry cake became instant hits. I even tried a triple-layer ice cream cake for a coworker’s going-away party — my decorating skills were pretty novice then (and honestly still is), but it turned out great. One of my favorite memories is that my grandma loved my chocolate chip cookies, and I’m grateful I got to bake for her before she passed.

When I moved to Atlanta, about two years in I wanted a side hobby that could also generate some income. I researched what it would take to get licensed and went for it. Now I do a lot of farmers’ markets and small events under my brand, and I’m working toward taking on more independent and custom orders. Balancing marketing with my full-time job as a Project Lead in market research can be challenging, but it’s worth it.

I’ve even thought about leveraging my Guinness World Record to bring more visibility to my business — I’m still a little skeptical, but it’s definitely something on my radar. All in all, what started as a kid’s love for half-baked cookies has turned into a licensed baking business I’m proud to grow.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It’s actually been smoother than I expected, but definitely not without bumps. Getting licensed was tedious but straightforward once I had the checklist, so that part went fairly smoothly.

The bigger challenges have been on the day-to-day side — balancing my 9-to-5 job with baking when I have events, figuring out how to reach customers outside of markets, and trying to keep up with social media marketing. Deciding which trends to follow has also been something I’ve had to think through carefully. I’ve also wrestled with whether to branch into gluten-free or vegan offerings; right now I haven’t, because I’m not confident I could match the taste and quality of my current recipes — but it’s something I still evaluate from time to time.

But my biggest struggle by far has been transportation. My car stopped working last year, so every event now means renting a car or ridesharing. That adds a lot of cost and logistics — and if an event doesn’t bring in a profit, it can feel like I’ve taken a step back. It’s been a learning curve, but it’s also pushed me to be more strategic about which events I attend and how I market myself. Replacing my car is definitely something I am working towards.

Can you tell our readers more about what you do and what you think sets you apart from others?
I’m currently a Project Lead at a global market research firm, and I genuinely love what I do. Working from home has been a game-changer — it lets me give my full focus to my projects while also making it easier to run my baking business on the side.

I’ve been with my current company for almost five years, and I have about nine years of experience in the industry overall. My day-to-day involves managing research projects end to end — everything from writing questionnaires and programming surveys to checking survey logic, verifying data quality, building reports, and sometimes writing them.

What most people find surprising about me — and what sets me apart — is that I’m actually a Guinness World Record holder. I’m always a little reluctant to share what the record is, but people usually waste no time Googling me once they know. As proud as I am of that, I’m even prouder of the career I’ve built in corporate America. Growing and thriving in a demanding, global industry while also nurturing a creative side hustle is something I take a lot of pride in.

Any advice for finding a mentor or networking in general?
I’m still learning this myself, but the biggest thing that’s worked for me has been showing up to events. Every time I go, I end up meeting people with all kinds of small businesses, and a lot of us keep in touch on Instagram. I’ve even done some collaborating — for example with Kiki’s Koffe (@kikiskoffeestop).

I’ve noticed many people tend to ‘gatekeep’ or shy away from connecting with others in the same line of work, but I’ve found the opposite to be true — building relationships with people who sell similar items can be just as valuable as connecting with those in completely different industries. Sharing information, collaborating, and simply keeping the conversation going helps with networking, growth, and honestly, human connection. There’s always something to learn from anyone you meet.

Pricing:

• Single Cookies start at $1.25+
• Cookie 1/2 Dozens start at $5.25+
• Cookie Dozens start at $11.25+
• Cupcakes + Cakes – prices vary

Contact Info:

• Website: https://sugarandwhiskbynelly.square.site/
• Instagram: https://www.instagram.com/sugarandwhiskbynelly/
• Facebook: https://www.facebook.com/sugarandwhiskbynelly