KANSAS CITY, MO — Cookies remain staples in the baking industry, but as consumer tastes evolve, indulgence increases and franchises see a surge of popularity, bakers behind these sweet treats are facing their own challenges.

From supply chain issues to the ongoing COVID-19 pandemic and beyond, the “whatever it takes” mentality takes hold for Rebecca Abel, CEO and founder of luxury cookie brand D’Vine Cookies, as she keeps her operation running.

“Our two major challenges are staffing and supply chain,” she said. “Staffing is always a challenge because even when we’re fully staffed, there’s just continuous outbreaks.”

Despite all employees wearing masks within the facility, members of Abel’s staff have already had COVID-19 three to four times, which has directly impacted operations. With staff out with COVID, she has had to wear all the hats, sometimes stepping away from R&D and into the mixing station. In addition to illnesses, the conflict of finding new staff is a notable challenge across the industry that’s impacting businesses like Abel’s luxury cookie company.

“For the most part, we made it out relatively unscathed, but we’ve been very flexible to have enough back-up product so we can afford to shut down when we have an outbreak,” she said. “We’ve had a couple of instances over the past two years where we’ve had to close down our operation for a few days, so that’s obviously difficult to have to stop production.”

The Ferndale, MI-based bakery continues an uphill battle with supply chain issues that has led Abel to seek out third or fourth tier suppliers for ingredients, a major issue for a brand reliant on inclusions to create its indulgent goods.