05/20/2026
Hi guys, a little update for those of you who are still following along here.
A while back, I decided to step away from Instagram because I had become frustrated with this space. As some of you know — especially those who have been here from the beginning — I grew Cake for Breakfast primarily through Instagram, and some of my very first orders and supporters came from this app. I’m immensely grateful to everyone who has supported me on this journey of making and creating healthy, delicious plant-based cheesecakes.
What I’ve realized over the years is that running social media for a business is truly a full-time job in itself. Between creating content, constantly promoting, staying active online, and trying to keep up with the pace and demands of these platforms, it slowly became overwhelming for me. The amount of time and energy it required — combined with my growing frustration with social media as a space — started pulling me further and further away from the part of the business I actually loved most: the creating, the making, and the connection behind it. The business became less about creating cakes and more about constantly feeding a system I no longer wanted to participate in.
Because of that, I’ve decided to put Cake for Breakfast on hiatus, and it is no longer available to order through my website or at our retail partners.
Does this mean it’s gone forever? I don’t think so.
I have some exciting personal changes happening in my life that could potentially allow Cake for Breakfast to be reborn in a new way someday. But for now, I just wanted to say thank you. Thank you for the kind words, the orders, and for trusting me to be part of so many special celebrations over the years.
I’ll still be posting here from time to time, but it will mostly be little musings from everyday life and things that inspire me.
Thank you all, and I’ll see you soon.
♥️ Jenny
P.S. You can still come see me at our ice cream shop on Bainbridge Island. Id love to say hi!
