In 2010 mother-daughter team Tracey Noonan and Danielle Vilagie took cake-decorating classes as a way to spend quality time together. Their passion quickly grew into a business and they launched their first store in October of 2011 In Cohasset, Massachusetts. As the reputation of their product grew, they found themselves getting hundreds of requests to ship their product across the country. However, they couldn`t find a way to effectively ship cupcakes and have them arrive fresh and intact. That`s when they came up for the idea of putting cupcakes into mason jars. By filling jars with freshly baked layers of cake, frosting and filling, they were able to create a product that would remain fresh up to 10 days without refrigeration and that could be easily shipped.