One should take into account that in confectionery business everything depends entirely on the confectioner, his or her performance and goals. You can attract clients regardless of “bad” external conditions. Personally, I worked well during the quarantine, perhaps even better than the previous winter months. In any situation, you need to look for positive moments. In my case, it was the absence necessity to go to the Uni, which allowed me to find time to immediately implement the ideas that came to my mind. For example, I worked very well on Easter, making 33 cakes (kulichi) in a few days! Unfortunately, it was impossible to hire an assistant due to strict quarantine measures. Therefore, despite the good revenue, I had absolutely no energy left after Easter. My concluding remark is that quarantine was a time of opportunities. The main thing was to use them correctly.