Maker | Fancypants
Ben Ashby
The best things in life come with hard work, love, and a great idea. The same is true for Maura Duggan and her brand of crispy, mini cookies she makes for her company Fancypants Bakery. Inspired by a desire to own her own company and a love for cookies, she quit her boring day-job and began her journey. Get to know more about Maura and Fancypants and her upcoming plans in her Q&A with FOLK.
Heath: How did you get started with Fancypants?
Fancypants: I started Fancypants in my cramped Boston apartment. I was bored at my job (statistical analysis, anyone?) and spent a lot of time daydreaming about doing something else. I started baking - and was hooked. Justin (then boyfriend, now husband) was happily teaching elementary school; but he was a foodie at heart, and couldn't resist joining the fun of building a cookie business.
H: Were you always interested in owning your own business?
FP: Definitely. Ever since I was young I knew I wanted to do my own thing. (Though I never thought it would be owning a cookie business) H: How did you learn to bake commercially? FP: It’s been a very gradual process. I started baking with a tiny apartment-sized oven and store-bought mixer. I’ve gradually added larger equipment – but there’s been a lot of trial and error. Luckily we have lots of volunteers who are willing to eat our “mistakes….”
H: How do you get ideas for products?
FP: We seem to get ideas from everywhere. Our mini Crunch! cookie flavors are based on great classic recipes that I love to eat – chocolate chip (first baked as a kid with my grandmother) – that was a must. Brown sugar oatmeal – yum! This year, my goal is to get to know lots of other makers…and for that reason we’re collaborating on an entirely new line of cookie products that are inspired by the great products other small companies make. H: How do your hobbies influence what you make? FP: I have to say – aside from eating cookies (if you can even call that a hobby) – I'm pretty deficient in this area. I work, spend time with family, hanging out with friends. But I do really like to drink an occasional craft beer. Because of that, we’re launching a new craft beer inspired cookie that is made with beer produced at a local Boston brewery!
H: What has been your biggest lesson?
FP: Connect with other people. There have been periods of time when we’ve been so busy with the day-to-day operations of running a business that we didn’t make time to interact with other people – in our industry, other business owners, anyone! That’s isolating. This year, I vowed to reach out more and have already made some great new friends because of it.
H: What’s your favorite thing about owning your business?
FP: Right now, the best thing for me is having some flexibility in what I do. I decided that I want to travel this year and so far have trips to California, Texas, Georgia and New York booked. It’s amazing to me to have a dream like that, and then be able to do it.
H: What’s been your best advice you've been given?
FP: Network. It’s true. It’s not just about making the next sale either. It’s about connecting with people – they could become business partners, but they could also become friends, mentors, or someone that you can help.
H: Why should people support small business?
FP: People who work for and who own small businesses keep communities alive. Everyone who is part of our team lives 2-20 miles away – there’s a bond when you live and work in the same community, and it’s something I love about having a small business.
H: What’s been your biggest challenge in owning your own business?
FP: The biggest challenge for me is one that many people face – striking a balance between working and actually living – enjoying time with my family and friends.
FP: Definitely. Ever since I was young I knew I wanted to do my own thing. (Though I never thought it would be owning a cookie business) H: How did you learn to bake commercially? FP: It’s been a very gradual process. I started baking with a tiny apartment-sized oven and store-bought mixer. I’ve gradually added larger equipment – but there’s been a lot of trial and error. Luckily we have lots of volunteers who are willing to eat our “mistakes….”
H: How do you get ideas for products?
FP: We seem to get ideas from everywhere. Our mini Crunch! cookie flavors are based on great classic recipes that I love to eat – chocolate chip (first baked as a kid with my grandmother) – that was a must. Brown sugar oatmeal – yum! This year, my goal is to get to know lots of other makers…and for that reason we’re collaborating on an entirely new line of cookie products that are inspired by the great products other small companies make. H: How do your hobbies influence what you make? FP: I have to say – aside from eating cookies (if you can even call that a hobby) – I'm pretty deficient in this area. I work, spend time with family, hanging out with friends. But I do really like to drink an occasional craft beer. Because of that, we’re launching a new craft beer inspired cookie that is made with beer produced at a local Boston brewery!
H: What has been your biggest lesson?
FP: Connect with other people. There have been periods of time when we’ve been so busy with the day-to-day operations of running a business that we didn’t make time to interact with other people – in our industry, other business owners, anyone! That’s isolating. This year, I vowed to reach out more and have already made some great new friends because of it.
H: What’s your favorite thing about owning your business?
FP: Right now, the best thing for me is having some flexibility in what I do. I decided that I want to travel this year and so far have trips to California, Texas, Georgia and New York booked. It’s amazing to me to have a dream like that, and then be able to do it.
H: What’s been your best advice you've been given?
FP: Network. It’s true. It’s not just about making the next sale either. It’s about connecting with people – they could become business partners, but they could also become friends, mentors, or someone that you can help.
H: Why should people support small business?
FP: People who work for and who own small businesses keep communities alive. Everyone who is part of our team lives 2-20 miles away – there’s a bond when you live and work in the same community, and it’s something I love about having a small business.
H: What’s been your biggest challenge in owning your own business?
FP: The biggest challenge for me is one that many people face – striking a balance between working and actually living – enjoying time with my family and friends.
