Today we’d like to introduce you to Amy Szyarto.
Hi Amy, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I am a self-taught baker. I’ve always found it therapeutic to escape into a recipe where all your mind can focus on is the measurements, mixing methods, and baking times. I have an entrepreneurial spirit and a love for hospitality thanks to my very first job at a concession stand along the Jersey Shore, working for a young business owner, serving up hot dogs and french fries to the likes of Bruce Springsteen’s kids. I tried to embrace corporate America in cities as big as New York, food service operations in cities as established as Las Vegas, and sales positions in areas as lucrative as Orange County, but nothing was ever quite rewarding enough. With the knowledge I gained in the workforce and the skills I accumulated in the kitchen, I finally decided to take a leap of faith in November 2021 and jumped heart first into my own full-time cottage food operation.
To survive a role like this, my first year was full of events, from farmer’s markets to boutique craft fairs to local outdoor concerts and movie nights all over Orange County, building recognition, a client base, and a brand. One that provides classic, high-quality baked goods. After a little over a year, I had outgrown my kitchen – I wanted the ability to make enough products to not run out and wanted to be at multiple events in a day. I started shopping around for commercial kitchen rental space and by pure luck, stumbled upon an ideal situation that allowed for my own kitchen space, with the ability to also sell retail out of. I market it as a pop-up shop, open with limited hours and days of the week, to still allow time for farmer’s markets and events. And Butter Crumbs 2.0 was born, bringing me one step closer to that stand-alone brick-and-mortar!
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Definitely not! For starters, it was the initial navigation (and paperwork!) of how to become a cottage food operator and learning all the rules and regulations. Next, it was about no longer having that steady income, figuring out how to shift gears and prioritize differently (which is still ongoing today!) However, the biggest challenges have come with opening the commercial kitchen/pop-up shop, most predominantly taking on staff and the responsibility of payroll, learning so much more about CA law and taxation. Honestly, I feel like almost every day presents a new obstacle, but that’s what allows me as a small business owner to grow. Nothing is perfect…there will be mistakes and ideas that fail, but it’s how I choose to rebound from them that will make all the difference in my company’s future.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
Butter Crumbs specializes in classic cookies and pies – the nostalgic baked goods that you love but can’t or just don’t want to make! Know that it’s nothing fancy…just good stuff. Best known for our hand pies, empanada-like pastries made with an all-butter flaky crust and fillings ranging from seasonal fruits to chocolate and pecan. I am most proud of the recognition received when at a new event and guests come up saying how they met me “here” or remember me from “there”. People really seem to love the packaging, it’s warm and inviting, just like the baked good inside of it! I source high-quality and seasonal ingredients when available, which makes all the difference in how a product tastes.
What were you like growing up?
I was a little quiet and reserved until comfortable enough with my surroundings to open up. I liked to bake (lol) and preferred staying home versus being out and about. I enjoyed listening to music or reading a book.
Contact Info:
- Website: www.buttercrumbsbakeshop.com
- Instagram: @buttercrumbsoc
