Recently, we caught up with Stacie and chatted about life as a Cortland business.
Tell us about your background and what inspired you to start Little Bee Baking.
I’ve been cooking and baking since my 20s. Even when I left to make a career in translation and publishing, something called me back to the kitchen. After I had my daughter in 2010, I worked as the pastry chef at Chez Panisse in Berkeley. The commute became increasingly challenging, and I knew I needed to change to something closer to home. So I started Little Bee in my home doing catering and special occasion cakes. Eventually, it grew so that our home kitchen was too small to accommodate, and I needed to look elsewhere. At that time, the space we were in became available when the former candy store owner was looking to sell her lease. So I jumped on it and more or less winged my way through those first years. Probably not the wisest choice from a pure business standpoint, but it somehow worked out, and we will celebrate ten years this October.
What kind of baked goods does Little Bee Baking specialize in, and what sets them apart from other local bakeries?
We make tarts, cookies, cakes, scones, holiday pies, quiches, etc. We are too small to do bread or laminated doughs like croissants, and honestly, it’s not my passion, so I focus on what I am good at. We often get asked what our “signature” dessert is. I am never sure how to answer that. We don’t have one thing that is “the thing.” I prefer to make things I love to eat and enjoy making because I truly believe people can tell the difference if made with intention and love.
How do you choose which ingredients to use in your baked goods, and what factors do you consider when selecting suppliers?
I have always worked for restaurants focused on seasonality – Foreign Cinema, Oliveto, and Chez Panisse. Luckily for me, the value of high-quality ingredients, as local as possible, organic, sustainable, etc., was instilled in me throughout my career, so I carry those values to Little Bee.
What are some of the biggest challenges you’ve faced in running Little Bee Baking, and how have you overcome them?
Pandemic aside, I think my biggest challenge has been being a solo owner. On the one hand, it’s nice to make all the decisions, but on the other, not having someone else to bounce ideas off of or help think through major decisions is tricky. As a result, I have relied quite heavily on friends who are business owners and The Renaissance Entrepreneurship Center to help guide me.
What marketing strategies have most effectively attracted customers to Little Bee Baking, and how have you adapted your approach over time?
We have never had a “marketing budget.” While slow, I’ve found word of mouth is the best strategy for us. Bernal Heights is an amazing community supporting and promoting local small businesses.
What advice would you give someone interested in starting their bakery or pursuing a career in baking?
Open a business with a trusted partner or advisor. For example, if you want to become a baker, you can go to school, but I have found that working in a bakery doing the type of thing you want to pursue is best, even if you start at the bottom. YouTube is also a wonderful way to gain exposure to various methods and recipes.
What are your plans for the future of Little Bee Baking, and how do you envision it evolving over the next few years?
Since the pandemic, we have been growing the wholesale side of our business and will continue to do so. However, we will keep our storefront open on the weekends because I love seeing and staying connected to our customers, many of whom have been coming since day one.
Can you share memorable stories about interactions with customers at Little Bee Baking?
There are many of them, but my favorite interactions are with the kids I have seen grow up with the store and a few who have come to work for us during the summer before college. I feel so fortunate that we are not just some random shop but can be part of people’s lives and have a space fostering community and connection.
What do you do when you’re not baking?
Outside work, I have my family, dog, and garden. Most of my downtime is spent with them or friends. We are lucky to have a wonderful friend group who all love to eat well and cook together. My resolution for 2023 was to learn a new skill (TBD). So far, time to do that has eluded me, but I am still hopeful.
What are your hopes and aspirations for the future of Bernal Heights, and how do you see Little Bee Baking contributing to the neighborhood’s growth and development?
My wife and I have lived in Bernal since 2004 and have loved making our home here. I hope Bernal never loses its strong community focus as it evolves and changes. My hope for Little Bee is that we will continue to be a place for folks from Bernal and beyond to enjoy their time in the neighborhood.