Olivia Miears was introduced to cottage foods in 2020 while helping her mother-in-law's snow cone truck at local farmers markets.
Miears noticed the variety of cottage food vendors selling their products. She already loved baking, and in 2024, inspired by other stay-at-home parents turning their talents into small businesses, she decided to give it a try herself. She completed the Minnesota Department of Agriculture’s Tier 1 training and launched her own cottage food business, Baked by Bears.
Making stuffed cookies the safe way
Miears emphasizes the importance of treating a home kitchen like a real business. Understanding Minnesota’s cottage food laws and food safety requirements is key to starting strong and staying compliant.
Her menu features a variety of stuffed cookies, including red velvet, chocolate chip, and brownie-based dough, with unique fillings like brownies, fudge, hazelnut chocolate, and even other cookies tucked inside.
Like many bakers, her early days involved trial and error. Achieving the right dough consistency was key to keeping the fillings sealed without leaking during baking. While some combinations worked better than others, experimentation has remained part of the process. Her most popular flavor, the “Dad Bod,” is an M&M and chocolate chip cookie stuffed with hazelnut chocolate.
Food safety tip
Making stuffed cookies
Baked goods should reach an internal temperature of at least 165 degrees Fahrenheit to inactivate foodborne illness-causing microorganisms.
Every component of the stuffed cookie should meet the same food safety criteria (pH or water activity). A cookie with water activity of 0.85 or lower should be paired with a filling that also has a water activity of 0.85 or lower. This prevents moisture migration, where a wetter ingredient transfers moisture to a drier one.
While packaging is not required, prepackaging in food-grade containers can help extend the shelf-life, prevent contamination and make labeling products easier.
The blanacing act
As a stay-at-home parent, Olivia balances baking and home life by sticking to a simple, consistent routine. She dedicates one day each week to prepping and baking, then sells on weekends. This structure helps her stay organized without becoming overwhelmed.
For others in similar situations, she emphasizes the importance of creating structure while also giving yourself grace. Planning ahead and keeping a manageable routine can help avoid the pressure of trying to do everything at once. Starting with products you already know and enjoy making can build confidence and establish a steady rhythm, making it easier to experiment with new ideas over time. Olivia is currently considering expanding her lineup to include other stuffed treats, such as cupcakes. She also recognizes that not every day will go as planned and that’s okay.
Keeping the process enjoyable is just as important. Getting her family involved has been a meaningful part of the journey and maintaining enjoyment. They act as taste testers and are often the first to try new recipes. Her kids especially love helping out by rolling cookie dough and crushing up ingredients.
Beyond the kitchen
Like many cottage food producers, her biggest hurdle was building a customer base and finding consistent places to sell. Most of her sales came through word of mouth or Facebook, with foods either hand-delivered or picked up from her house. While Facebook can be a great place to sell cottage food products, she experienced scams, inconsistent communication, and unreliable payments.
That challenge became the seed of something much bigger. Olivia and her husband, Brody, began imagining a tool that could help cottage food producers like her to easily and safely reach customers, leading to the launch of the Local Cottage Foods website.
Looking ahead, they are exploring ways to make it easier for people to find locally made cottage foods across different areas. One long-term goal is to build a broader network that connects producers and customers across locations, including for those who are traveling.
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