AMIE SMITH, owner of AMIE® Bakery, is a chef, writer, and visionary. Originally from Wayne, New Jersey, Amie studied speech communication and journalism at Northeastern University, where she later returned to teach. She began her steadfast corporate career, growing a network of meaningful connections as a high-tech consultant. In her spare time she traveled and attended cooking and baking classes all over the world. After attending pastry school at the Institute of Culinary Education in New York City, a lifelong love for baking was realized and she reinvented herself mid-career. She spent the following 5 years creating her brand before opening AMIE Bakery in 2014. She teaches recreational cooking and baking classes at her flagship location, home of AMIE Académie. On the blog, enjoy entrepreneurship stories, recipes, and lessons learned as she pens her debut novel.
I marvel how often things come full circle. The more I tell my story, the more I’ve realized how everything is connected—and how, in hindsight, everything seems to have been my destiny. Here’s some reflection on how connections are interwoven.
On December 14, we celebrated our 10th anniversary at AMIE Bakery. We’ve come a long way since we opened our doors during the 2014 Christmas Stroll. The journey, which began with an unexpected mid-life career change in 2008, has been nothing short of a wild rollercoaster ride of the highs and lows of entrepreneurship.
Read MoreThroughout my years of traveling and consulting I’ve ventured out on food tours and taken culinary and baking classes all over the world. Most recently, I attended a Venice food workshop with Mimi Thorisson. Mimi is a food writer, traveler, and lifestyle guru. She effortlessly exudes a natural glamour while making a stunning array of Italian or French cuisine look effortless. Reading Mimi’s history, it’s no mystery how all the pieces fit together that now garner a list of books, workshops, partnerships, and steadfast following. With all the blessings of a magical life, Mimi is humble, unassuming, and hungry to share her knowledge.
Read MoreMany don’t understand why my life always seems so packed, but the truth of the matter is that my sense of urgency lies in understanding that life is short. It drives me to live every day to its fullest, and loss is a valuable reminder to make things happen and avoid continually postponing things you want to do. I recently flew to LA to join one of my dearest friends, Heather, in the kitchen. I want to share how much joy this memory brought me—and that I continue to revisit when I need to feel uplifted or need a laugh.
Read MoreI’m so proud of the Retail Bakers of America organization and what it does for baking professionals. I am honored that my peers believe in me to lead the organization as President. I know how to help execute the vision with this uber-talented team behind me. Together we can grow RBA and leverage my years of branding and marketing knowledge to help take things to the next level.
Read Moremon amie is a series of introductions to the most influential people in my life. Author Craig Moodie turned his childhood memories of sailing the waters off Cape Cod and the Islands into a colorful saga of sea-themed short stories. For years, Moodie worked as a deck hand on local commercial fishing vessels, entranced by the mysteries of the sea.
Read MoreThis 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. 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.
The two great joys of my life have been travel and food—both of which lead me to open a destination bakery on Cape Cod. My friend Rochelle Kelvin recently opened Gardiner Bakehouse in New York’s beautiful Hudson Valley—a haven for foodies. Since Rochelle opened her doors last October, an in-person visit has been high on my priority list. She is a passionate bread maker and natural entrepreneur. Her Bakehouse is something special to behold, blending two essential ingredients for success: a sense of community and the smell of bread.
AMIE is a small, specialty bakery that likes to think of itself as our town’s kitchen. The only thing we enjoy more than baking for our neighbors is spending time with them. We make everything from scratch and in small batches, using local ingredients from artisans who, like us, are passionate about what they do. From traditional pastries and classic breakfast and lunch items to our ever-changing selection of latest dessert trends—we serve up food people love, in a place no one wants to leave.
We believe that taste is an emotion, good food is essential, and an oven can warm a community. When we’e not baking in the kitchen, we’re teaching recreational cooking and baking classes in our AMIE Academie classroom.
AMIE SMITH, owner of AMIE® Bakery, is a chef, writer, and visionary. Originally from Wayne, New Jersey, Amie studied speech communication and journalism at Northeastern University, where she later returned to teach. She began her steadfast corporate career, growing a network of meaningful connections as a high-tech consultant. In her spare time she traveled and attended cooking and baking classes all over the world. After attending pastry school at the Institute of Culinary Education in New York City, a lifelong love for baking was realized and she reinvented herself mid-career. She spent the following 5 years creating her brand before opening AMIE Bakery in 2014. She teaches recreational cooking and baking classes at her flagship location, home of AMIE Académie. On the blog, enjoy entrepreneurship stories, recipes, and lessons learned as she pens her debut novel.
CONTACT
508.428.1005
amie@amiebakery.com
HOURS
Mon-Sat 7-3
Sun 7-2
Copyright ©2026 AMIE Bakery. Site Design by Peck Design Associates.
My thirst to learn is never quenched. My insatiable curiosity and passion all things baking—and educating others—has come full circle. Just over a decade ago I attended IBIE not knowing a soul. I didn’t have a bakery.