When Amie Smith walked away from a successful high-tech marketing career in Manhattan, she didn’t expect to find herself elbow-deep in flour, building a beloved scratch bakery from the ground up. But that’s exactly what she did—after a recession, a spontaneous leap into pastry school, and a whole lot of grit.
In the latest episode of The Perfect Rise, host Kimberly Houston sits down with Amie to unpack the bold, unexpected journey that led her to open Amie Bakery on Cape Cod—just shy of her 50th birthday.
“Owning a bakery and being a pastry chef was never, ever on my radar,” Amie shares. “But I kept coming back to food. I’d watch the Food Network. I took classes. I traveled just to learn new ingredients. It was always there, quietly waiting.”
A Business Built on Nostalgia and Know-How
Amie’s bakery began not just as a business, but as a mission: to bring back the scratch-baked flavors of her childhood—the kinds of pastries and breads that had all but disappeared from most neighborhood bakeries. After attending the Institute of Culinary Education and reigniting her long-dormant passion for pastry, she knew her next step wasn’t just about baking—it was about building.
From negotiating septic restrictions and hunting for a viable commercial lease in Osterville, to eventually gutting and rebuilding a dilapidated garage into a full-scale, custom-designed bakery, Amie’s story is a lesson in resilience, vision, and persistence.
Weathering the Storms—Literally and Figuratively
Like many bakery owners, Amie’s plans were tested by the COVID-19 pandemic. With her core team unexpectedly exiting mid-season and labor shortages hitting hard, she had to pivot quickly. That meant cutting labor-intensive items, leaning into savory offerings, and finding new ways to serve her community—including launching a baking academy that now thrives.
“We had to ask ourselves—what can we actually do with the people we have and the space we have? Savory items and grab-and-go kept us alive.”
Why She’ll Never Open a Second Location
As her business has grown, so has her clarity. When asked whether she’d consider opening a second bakery, Amie doesn’t hesitate: “Absolutely not.” Managing her single location already requires every ounce of her energy, and she’s proud of what she’s built—a deeply rooted business with a strong sense of place, quality, and connection.
Instead of chasing expansion, Amie has focused on optimizing what she has—adjusting production flow, adding new equipment, evolving her menu, and continuing to invest in community through classes and education.
“We teach customers how we bake, so they understand the value of what they’re buying. That transparency helps build loyalty—and justifies our pricing.”
Advice for Aspiring Bakers and Career-Changers
Amie’s story is especially powerful for those considering a pivot into baking or entrepreneurship later in life. Her advice?
-
Don’t listen to dream-killers
-
Be financially prepared (yes, even for winter payroll)
-
Test different environments before committing
-
Do your homework—and then do it again
Above all, she says, “You have to love it. This is the hardest work I’ve ever done, mentally and physically. But I wouldn’t change it.”
🎧 Want to hear the full story?
Listen to Amie’s full episode on The Perfect Rise podcast, now streaming on all platforms.
👉 Listen to the episode here
About The Perfect Rise Podcast
Produced by the Retail Bakers of America, The Perfect Rise features honest conversations with bakery owners, pastry chefs, and baking educators from across the country. Each episode is designed to uplift, educate, and inspire the retail baking industry.