Gracie Mae’s Bakery was founded during the height of the pandemic when its owner, Tiana Barnes, was at home with her children due to health risks. Finding herself with the time and inspiration to bake, Barnes quickly built a loyal following as her cookies and other confections gained popularity among neighbors, coworkers and the wider community.

Named in tribute to her maternal and paternal grandmothers, Gracie Mae’s Bakery specializes in gourmet cookies, cakes, sweet breads and cupcakes. The banana pudding cookie has emerged as the best-seller, even securing recognition at the Cumberland County State Fair. Seasonal favorites, such as an upscale sugar cookie called the blizzard cookie, also attract customers during the winter months.

“This is a passion,” shared Barnes. “[Cookies are] what I started out with, and that’s what I love to bake most. So I do gourmet cookies, and I love doing different flavor profiles.”

Beyond baking, Barnes actively engages the community by offering cookie classes for individuals, organizations and groups, often hosted at local venues such as Dirty Whiskey’s in Hope Mills. Her next class is a Valentine ’s-themed cookie class scheduled for Feb. 11. Additionally, Barnes maintains a strong presence at regional markets and festivals, thoughtfully scheduling events each year to maximize reach.

Looking ahead, Barnes is working toward opening a brick-and-mortar location by the end of 2026, possibly in Hope Mills or Fayetteville, and envisions a space that serves both as a bakery and a hub for other local bakers. She hopes to foster collaboration and provide resources to fellow pastry enthusiasts.

In addition to selling sweets at local markets, Gracie Mae’s Bakery accepts custom orders and posts weekend menus for customers to order via DoorDash. As she approaches retirement from active-duty military service, Barnes is preparing to transition into full-time bakery ownership, carrying forward her passion for baking and community building.

Check out Gracie Mae's Bakery on Facebook for updates on new recipes and class sessions.