Former Stanford graduate Hali Mo launched a microbakery called Hali Home Bakes in San Francisco after leaving a five-year corporate career in consulting and product management, according to an essay published by Business Insider. Mo, who graduated in 2018 with degrees in economics and computer science, traded a conventional path at McKinsey and tech startups for pastry school in Paris before building a laminated pastry business.
Corporate Burnout and the Decision to Pivot After Stanford
According to Mo, her early career followed a traditional corporate trajectory that looked successful on paper. After two years at McKinsey as a business analyst, she transitioned into design consulting and later worked as a product manager for a startup. Despite the stability, good salary, and clear progression, Mo stated that she woke up every day dreading work and feeling guilty because she recognized her own fortunate circumstances.
Turning 29 served as a catalyst for reassessing her life. Rather than jumping straight into another corporate role or immediately planning a career in baking, Mo quit her product management job in early 2024 to take a year off. She moved to Paris to attend pastry school, fulfilling a long-held serious hobby. According to Mo, returning to student life provided a welcomed break from performance reviews and corporate promotions, and posting videos of her culinary training on social media unexpectedly built an audience that encouraged her to sell pastries.
Building a Microbakery from Scratch in New York and San Francisco
Upon returning to the US, Mo relocated to New York, where her partner lived at the time. Operating under a cottage food license, she purchased a tiny convection oven and a countertop dough sheeter to launch her business. Her initial preorder yielded just 40 pastries. While selling a dozen boxes proved challenging during the first few months, word-of-mouth recommendations and growing social media reach eventually led to consistently sold-out pop-ups by the fall.
Personal and professional upheaval followed when her eight-year relationship ended, prompting a move back to San Francisco in January. Restarting in a new city meant abandoning the customer base she had spent months building in New York. However, armed with prior experience, Mo rebuilt her customer network within months and secured a commercial kitchen capable of supporting specialized pastry equipment. She currently produces approximately 400 pastries weekly and aims to scale production to 1,000 items per week with the help of a part-time baking assistant.
The Financial and Operational Trade-Offs of Entrepreneurship
Running an independent microbakery offers autonomy over scheduling and workplace culture, but it introduces distinct financial risks. According to Mo, entrepreneurship lacks standard corporate safety nets: there is no paid time off, health insurance must be funded independently, and unexpected illness halts production and income. Furthermore, employer 401(k) contributions are absent, and early startup costs prevented retirement contributions during the first two years of business operation due to low initial self-pay.
Mo noted that transitioning out of corporate life required a significant mindset shift. Initial hesitation—stemming from the assumption that she might eventually return to traditional employment—led her to pass on growth investments. Overcoming that hesitation required committing fully to her product and her ability to sustain the enterprise.
Frequently Asked Questions
What did Hali Mo study at Stanford?
Hali Mo graduated from Stanford University in 2018 with degrees in economics and computer science.
How did Hali Home Bakes begin?
The microbakery began after Mo attended pastry school in Paris, returned to the US, and started baking out of her kitchen using a tiny convection oven and a countertop dough sheeter under a cottage food license.
How many pastries does the bakery currently produce?
Mo produces around 400 laminated pastries each week in San Francisco, with plans to expand production to 1,000 weekly items.
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