Hosting Craft to Crumb

Long before I became obsessed with baking, I spent decades running a consulting firm and was immersed in branding and marketing. Technical documentation, campaign creation, corporate publications, and customer testimonial programs were my bread and butter.

My office is chock full of books, cookbooks, magazines, brochures, and stacks of relevant collateral. I see value everywhere I look—and when I don’t, I seek any resource that offers the potential to learn or gain a new perspective; maybe it’s my insatiable curiosity or my training in journalism. This August, I was interviewed for a bakery feature in the September issue of Craft to Crumb. Editor-in-Chief Joanie Spencer and Editorial Director Mari Rydings from Avant Media came to Cape Cod for an inside look at AMIE Bakery.

Craft to Crumb

The Craft to Crumb team has a thoughtful approach to sharing the latest in the baking industry. Their coverage of both commercial and retail sectors unearths the stories behind the people, places, and trends, shedding light on the inner workings of mom-and-pop kitchens and large-scale manufacturing operations. They are storytellers that highlight common challenges and share solutions as well as encourage bakers to move forward with gumption. Great ideas and strong workplace practices inspire other bakerpreneurs to get creative and keep at it.

Sharing my Story

If this past year has had a theme, it’s been sharing more about my journey. My early years of business ownership at our first location (followed by the pandemic when we opened our flagship store) was a challenging time to say the least; I was in a constant state of unreliability. Only in recent years have we been able to glean dependable and accurate data to analyze about our customer base and our business operations. With enough experience to now break through much of the imposter syndrome of this career change, I have been able to tackle some of my other goals on the long list of dreams.

Speaking to editors like Joanie and Mari highlights the ground we’ve covered and the strong team we’ve built at AMIE. Joanie and Mari swiftly pulled together a summation of a decade’s worth of work. It’s always interesting to see outside perspectives of your business captured in print, and their observations were astute. It all left me reflecting on the current status of things in the baking world and within my own shop.

The more I reveal—whether through social media, YouTube, the blog, classes, or interviews—the more I ask myself and my team, “Do people want to know this and do I want people to know this?” We’re so proud of what do and have achieved.

With all the unprecedented increases in ingredients, labor, and overhead, we have remained true to our mission of scratch baking and remain open in unprofitable months during the off season on Cape Cod so we can continue to provide services and great food for our community.

Staying true to our scratch baking mission means higher cost, higher risk, and smaller margins; however, it’s one of our core values to preserve the traditions of making great products using whole ingredients. It also is making time to train the next generation of bakers to ensure the longevity the baking industry as well as teach our community the importance of scratch baking through our Academie.

We’re honored every time a customer walks through the door and supports what we do. To host editors from one of the industry’s most prestigious firms, Avant Media, is an empowering reminder that we are getting the job done. Thank you, Craft to Crumb, for the opportunity to share our story.

Your friend,
Amie