Sweet Discoveries: A Journey into Little Bee Baking with Stacie Pierce
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 to the point where 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. Although it may not have been the wisest choice from a business perspective, it somehow worked out, and we will celebrate our 10th anniversary this October.
What kind of baked goods does Little Bee Baking specialize in, and what sets them apart from other local bakeries?
We make a variety of treats, including tarts, cookies, cakes, scones, holiday pies, and quiches. We are too small to produce bread or laminated doughs like croissants, and to be honest, it’s not my passion, so I focus on what I am good at. We’re often asked about our “signature” dessert. I am never sure how to answer that. We don’t have one thing that is “the thing.” I prefer to make things that I love to eat and enjoy making, because I truly believe people can tell the difference when they are 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 hand, not having someone else to bounce ideas off of or help think through major decisions can be tricky. As a result, I have relied heavily on friends who are business owners and the Renaissance Entrepreneurship Center for guidance.
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.” Although it’s slow, I’ve found that word of mouth is the best strategy for us. Bernal Heights is an amazing community that supports and promotes 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 instance, if you aspire to be a baker, attending school is an option. Still, I have found that gaining hands-on experience in a bakery, doing the type of work you want to pursue, is often more beneficial, even if you start at the bottom. YouTube is also a great way to discover 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 expanding our wholesale business and will continue to do so. However, we will keep our storefront open on weekends because I love seeing and staying connected to our customers, many of whom have been coming since the store opened.
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 a random shop, but can be part of people’s lives and have a space that fosters 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 fortunate to have a wonderful friend group that all loves 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. 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.
Bernal Heights Restaurants and Cafes
Mike Doherty serves as Chief Experience Officer at Greening Projects, a nonprofit organization dedicated to transforming underutilized urban spaces into vibrant green areas
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