From McKinsey to Microbakery: A Career Pivot Built on Pastry

Mo’s transition began with a realization that her resume-ready career path provided stability but lacked purpose. Following a stint at pastry school in Paris during early 2024, she leveraged social media momentum to launch her baking venture in New York. Operating under a cottage food license with minimal equipment, she navigated the initial struggle of building a customer base from scratch before eventually relocating her operations to San Francisco.

Rebuilding her business on the West Coast required resilience, particularly after a personal life upheaval coincided with her professional move. Today, Mo produces approximately 400 pastries weekly and aims to scale to 1,000 with additional help. While she acknowledges the lack of traditional corporate safety nets like paid time off and employer-sponsored retirement contributions, the shift has replaced the anxiety of her former life with tangible creative autonomy. She emphasizes that while corporate work suits many, those trapped in cycles of misery should consider taking calculated steps toward work that aligns with their personal values.