What happens when a high-powered marketing consultant trades her corporate corner office for a 30-quart mixer and a dream? In this powerful episode of The Perfect Rise, Kimberly Houston sits down with Amie Smith, pastry chef and owner of a thriving scratch bakery on Cape Cod, to talk about building a second-act career from the ground up—literally.
Amie shares her unexpected journey from Manhattan tech to pastry school, the reality of launching a bakery in her 50s, and the rollercoaster of growing from a tiny café to a custom-built 3,500 sq ft bakery. You'll hear:
- Why she left a six-figure marketing business to follow a baking dream
- How she navigated major setbacks—including COVID, staff turnover, and scaling pains
- Her honest take on what it really takes to run a food business
- The reason she’ll never open a second location (and why that’s okay)
- Why every culinary entrepreneur needs a “squirrel account”
This episode is a must-listen for anyone wondering if it’s too late to follow their passion—or what’s really possible when you stop asking for permission.
🔗 Learn more about the Retail Bakers of America: https://www.retailbakersofamerica.org
📢 Subscribe for more inspiring interviews with bakers, owners, and culinary pros across the country.
#BakeryBusiness #ScratchBaking #WomenInBusiness #CareerPivot #BakingAfter50 #RetailBakersOfAmerica #ThePerfectRisePodcast #BakeryOwnerStory #Entrepreneurship #FoodBusinessTips #CulinaryCareerChange
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