Launching the Caker in the U.S. meant finding new distributors and suppliers for ingredients, setting up warehouses on both coasts and adjusting to different parameters such as minimum truck loads. They also had to change their business model. The pair initially planned to follow what they had in New Zealand by launching a brick-and-mortar store in Los Angeles, but the Covid-19 pandemic forced them to switch gears and focus on their e-commerce business instead. Their U.S. website launched on October 15. The Caker's American debut looks different from what they expected, but Jordan and Anouk Rondel both see the circumstances as a potential stroke of good fortune. Though they didn't launch during the height of the quarantine baking frenzy, interest in baking at home is still high.