When people hear the name Buddy Valastro, the first thing that often comes to mind is television.
But for the Retail Bakers of America, Buddy’s story starts somewhere else entirely: on the bakery floor.
In a recent episode of The Perfect Rise: Conversations with the Retail Bakers of America, Buddy joined host Chef Kimberly Houston for a grounded conversation focused not on fame—but on the realities of owning, operating, and sustaining a retail bakery in today’s market.
A Full-Circle Relationship With RBA
Buddy’s connection to the Retail Bakers of America goes back decades—long before Cake Boss ever aired. He recalls attending RBA shows as a teenager in the early 1990s, walking the floor, seeing new equipment, tasting ingredients, and connecting with other bakers navigating the same challenges.
That continuity matters.
Industry organizations like RBA and events such as IBIE play a critical role in keeping retail bakers informed, connected, and supported—especially in an industry where isolation can quickly become a liability.
Longevity Over Hype
One of the central themes of the conversation was longevity.
Carlo’s Bakery has been part of its community since 1910, and Buddy was candid about what retail bakers today often misunderstand: growth without grounding doesn’t last. He emphasized the importance of staying connected to your local customer base, adapting to changing eating habits, and resisting the temptation to chase every viral trend at the expense of identity and consistency.
For retail bakers, success isn’t about becoming everything to everyone—it’s about evolving thoughtfully while staying rooted in who you are.
Leadership That Starts on the Floor
Buddy also spoke openly about leadership in family and multi-generation bakeries. The lesson he returns to again and again is simple—but not easy: lead by example.
From scrubbing floors to knowing every role in the operation, credibility is built through shared effort. Respect isn’t automatic—it’s earned. And in an industry as demanding as baking, leaders who stay close to the work are the ones who build teams that last.
Selling Is Part of the Craft
One of the most practical takeaways from the episode centered on sales.
Buddy stressed that even the best product won’t sell itself without someone who understands it. Educating front-of-house staff, encouraging them to taste products, and helping them tell the story behind what’s on the shelf directly impacts both customer experience and revenue.
Selling, he noted, isn’t pressure—it’s storytelling.
Mentorship, Giving Back, and the Next Generation
Whether through industry involvement, quiet acts of kindness, or simply making time to connect with bakers who reach out, Buddy views mentorship as a responsibility—not a performance.
He also shared how he’s passing leadership to the next generation, bringing his children into the bakery to observe, shadow, and learn the “why” behind decisions—not just the how. That kind of knowledge transfer, he explained, can’t be fully captured in an SOP. It’s learned through proximity, repetition, and trust.
Strengthening the Industry Together
Perhaps the most powerful message of the episode was Buddy’s call for collaboration over isolation. Retail bakers don’t need to operate as competitors at all costs. Sharing information, supporting one another, and maintaining open conversations around pricing, staffing, and sourcing helps protect the industry as a whole.
At the end of the day, as Buddy put it, when you peel back all the layers—he’s a baker. And he wants the industry to remain strong long after any spotlight fades.
🎧 Listen to the full episode of The Perfect Rise: Conversations with the Retail Bakers of America to hear Buddy Valastro’s insights on leadership, longevity, and what it really takes to build a bakery that lasts.
By: Kimberly I. Houston. Kimberly is a pastry chef, educator, and business strategist dedicated to strengthening the baking industry through education, standards, and professional development. As the host of The Perfect Rise podcast and a leader within the Retail Bakers of America, she focuses on elevating bakers, instructors, and bakery owners through conversations that center mastery, sustainability, and long-term career growth.