This as-told-to is based on a conversation with Allison Sheehan, 26, a former analyst for private wealth at Goldman Sachs and student at Northwestern’s Kellogg School of Management, where she’s building her baking brand, Alleycat. Business Insider has verified her roles at Goldman and her current school enrollment. The interview has been edited for length and clarity.
Baking cakes started out as a college hobby — I’d make them for my sorority sisters and, once word got out, the broader Dallas community. When I landed a job in operations at Goldman Sachs in Utah, I stopped baking entirely, though I still longed to build up my cake empire. I had no family, no friends, no nothing in Utah, and was focused on getting transferred to New York.
I eventually got a job in the wealth management unit in New York. It was a part operational, since I was opening accounts and managing money, but also client-facing, which I loved.
As soon as I got to New York, I restarted my baking social media accounts, which had around 500 followers at the time, and announced that I was back in business. Orders picked up, but I didn’t have time for all of them, so I capped it at three cakes a week, creating a scarcity model. I sold out weekly for about 6 months before expanding to up to 10 cakes.
Allison Sheehan
That’s when I started struggling to fit everything in, but I was getting good traction, making cakes for companies and fashion houses, like Goop. A typical day meant waking up at 5 am to frost a cake, going to the gym, going to work, baking a cake, going to dinner with friends, and going to sleep. I spent all my spare moments invoicing clients or editing videos. In 2023, my friend’s boyfriend said I should post under the handle “investment__baker,” but I was careful not to mention anything about where I worked or my exact job.
I learned valuable skills at Goldman
Goldman’s high-stakes hustle culture has helped me build the brand — I had to be responsive, communicative, and accurate, all skills I use now. I always quickly consolidate my notes and immediately flag any concerns to product developers or suppliers. On the communication front, I’m able to connect people across the supply chain, from technical food scientists to more creative-minded brand designers. And when it comes to accuracy, I’m precise about costs, even on volatile products like cocoa, and margins.
In wealth management, I learned a lot about capital allocation, helping clients balance their portfolios and plan for expenses. But I learned just as much from my own failures.
After I started taking on more orders, I rented a commercial kitchen on the Lower East Side to bake and teach workshops. It solved logistical problems but drained my bank account. Every penny I made from baking went toward rent, and I eventually had to return to my apartment. That was definitely not a good capital allocation strategy, since it almost left me broke.
Goldman gave me an ultimatum
At that point, I knew I needed to go all in on my business and decided to apply to business school. Studying for the GRE while working and running the business was unsustainable.
My health deteriorated, and I broke down at work, having a panic attack and sobbing to my very understanding VP. I went home to Wisconsin for two weeks, shut down all of my social media accounts, and brought my brand to an awful, screeching halt.
Six months later, I reopened the account, with 2,000 fewer followers and almost no DMs. The momentum came back quickly, though, until, boom: Goldman’s compliance team called me in and asked me to delete all of my content or leave the firm. They said the word “investment” on my social handles alluded to my job, and I had to delete everything. After finishing my business school interviews a few months later, I un-archived all of the content, got called in again, and quit.
I couldn’t waste the five years of time and energy I’d poured into this business.
Allison Sheehan
Goldman is still helping me now
I’ve scaled back my custom cake business and am focused on building my consumer packaged goods products: dry cake mixes and frosting, like the kind you can scoop out of the jar. I’ve finished the formulation, secured suppliers, and gotten my nutritional label approved, but I’m still struggling to find a manufacturer.
Small brands have to convince manufacturers they’re a worthwhile investment. From their perspective, why spend time onboarding a tiny Instagram baker who could easily fail?
That’s where Goldman has come in. Beyond knowing how to build a nice deck and balance a budget, my background at such a prestigious firm lends me credibility. It comes up in conversations, and I’ll include it in presentations, since I’m proud to have worked there. The firm is relevant to my online brand, too, since I still post as the investment baker and share investing advice.
I’m making a fraction of my Goldman salary, but I’m fundamentally a creative person. I couldn’t spend my life behind a desk. When I started, my goal was to make a cake for a celebrity, which I’ve done multiple times, including for Brooke Shields. Now, I want to bring home baking back — and revolutionize the grocery aisles.
