She Didn’t Get into Law School. So, She Built a Cookie Empire Instead.

In 2019, Abigail McGreevy was a full-time paralegal, baking jumbo cookies in her apartment kitchen while sitting on a law school waitlist. What began as a side hustle soon took on a life of its own, leading both Abigail and her husband (then fiancé) to quit their jobs and pursue baking full-time. Seven years later, Bae’s Baekery is still growing. Now, they’re gearing up for their biggest venture yet: a 3,200-square-foot space in the Highlands that will expand production, broaden the menu, and serve as home base for a new evening concept featuring classes with chefs and other culinary personalities.

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What led you to open Bae’s Baekery?

I always like to say that this career path chose me. The original blueprint for my life was rooted in law. I worked as a paralegal while attending law school before ultimately deferring my tuition to pursue baking full-time. Choosing to trust my intuition and take a chance on baking and entrepreneurship was the best decision I’ve ever made.

What is your earliest memory of baking?

My earliest memory was my third birthday, when my mother stayed up all night baking and decorating an Ariel the Mermaid cake for me. She wasn’t a baker, per se — just a mom determined to make her daughter’s birthday special.

I remember coming downstairs and seeing the birthday setup, but what truly enchanted me was the effort my mother put into celebrating me — and, of course, the frosting-covered cake. I still have photos of that moment, and I can remember it like it was yesterday.

Now that you’re the owner and operator of a bakery, what’s a typical day like for you?

Usually, I begin my day as a cake decorator, working alongside my assistant while simultaneously managing my baking staff. At the same time, I handle the administrative responsibilities of running a small business, along with our social media presence. I love entrepreneurship because no two days are ever the same. There’s truly never a boring day.

What can people expect to find at Bae’s?

People can expect a bakery experience that feels both nostalgic and elevated. We put a huge emphasis on creating desserts that are not only visually beautiful but also genuinely memorable to eat. From celebration cakes designed with intricate detail to fresh pastries and desserts made daily for our walk-in customers, everything is created with a lot of intention and care.

Beyond the menu itself, I want Bae’s to feel like a place where people can celebrate life’s biggest moments, slow down with a coffee and pastry, or simply enjoy something that brings them happiness.

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Where do you find inspiration for new menu items and cake designs?

I draw a lot of inspiration from pop culture, music, art, and nostalgia.

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Are there any common misconceptions about owning a bakery that you’d like to debunk?

One misconception I’d love to debunk is that bakeries are easier to operate than restaurants. At Bae’s, we work with surgical attention to detail to create celebration cakes while also producing fresh pastries and desserts for walk-in customers every day. Bakeries often operate on lower profit margins than restaurants while carrying higher labor costs due to the artisan nature of the work.

If you could bake a cake for anyone, who would you bake it for?

I draw so much inspiration from both my grandmother and great-grandmother, especially in the bakery’s vintage aesthetic and decor. I wasn’t making cakes yet when they passed away, so if I could bake a cake for anyone, it would be for the two of them.

What’s one thing in your kitchen that you can’t live without?

Our new oven at our Highlands location. It gives us the capacity to bake up to 40 sheet pans at once, which has been a game-changer for our growing production.

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If you weren’t running Bae’s, what would you be doing?

I would likely still be in law or another demanding career field, and I’d probably be giving it everything I’ve got.

What’s one thing people would be surprised to learn about you?

At the very beginning of Bae’s, I used to meet customers in a Kroger parking lot, pop open the trunk of my car, and sell cookies out of it. I started doing that in February of 2019 and quit my full-time job by July of the same year.

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What are you most proud of?

I’m most proud of the culture we’ve created for both our staff and our customers. We strive to highlight the individual talents of every team member at Bae’s, while creating a bakery that feels warm and welcoming the moment you walk through the door. We want everyone who visits Bae’s to feel at home.

What’s next for Bae’s?

We’ve outgrown our Clifton space and will be moving to 1021 Bardstown Road in mid-July. We’ll be introducing new menu items and expanding into baking and cooking classes, which feels like such a natural extension of what Bae’s has always been about — community, creativity, and connection.

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What is the best advice you’ve ever given or received?

The best advice I’ve ever received is to delegate. Many small business owners, myself included, struggle to let go of responsibilities or to trust others to help carry the weight of the business. That mindset can become limiting. Building something alongside other passionate people makes the experience far more rewarding.

What are your favorite places to eat, shop, and play around town?

Some of my favorite places to eat are Time 4 Thai, Ramen House, Volare, Dragon King’s Daughter, and Retta’s. I love shopping at Magnolia & Fig, Aster Vintage, and Fleur De Flea. In my free time, I enjoy training at Everyday Athletes Gym and grabbing coffee at Quills Coffee, especially the Frankfort Avenue location.

Any Louisville hidden gems you’d like to mention?

Luna’s Mexican Rotisserie on Preston Highway is one of my favorite hidden gems for authentic Mexican food. It’s family-owned, fresh, and absolutely delicious. Order the huaraches — you’ll thank me later.

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