Today we’d like to introduce you to Annemarie (Annie) Fisher.
Thanks for sharing your story with us Annemarie. So, let’s start at the beginning and we can move on from there.
I was raised in a European Culture. My family came from France…I am the first born in the United States. I grew up spending summers in France/Spain or Eastern Canada. My Aunt owned a grocery store and bakery in Paris. I always watched my Mom and her sister bake and cook the most delicious foods…Madeleine, eclairs, flans, breads, and lots and lots of pastries!!!
In southern Spain, Malaga, my cousins owned restaurants. That is where I learned how to make a great Paella. I never went to culinary school. I learned from watching and participating in our family meals. Measuring your ingredients by the eye and not following recipes. Growing up, I didn’t appreciate it as I do now.
I’ve always wanted to have my own bakery. Its been a dream of mine. I was an entrepreneur for 24 years in a different field. I’ve had my ups and my downs. My successes and failures. Now at 50, I’m finally doing what I love to do. I work a full-time job and run my bakery. It hasn’t been easy to get where I’m at but I’m determined. My faith and my work ethic’s will take me where I need to be. I’m excited to bring my families heritage to my customers. Consumers are so used to mass production products that they don’t know the difference. Once you try an actual homemade dessert or bread made with the finest ingredients, there is no comparison. Most of my recipes are over 150 years old.
We’re always bombarded by how great it is to pursue your passion, etc – but we’ve spoken with enough people to know that it’s not always easy. Overall, would you say things have been easy for you?
Nothing is ever smooth. We are here to learn from our struggles. We trip and fall to get back up and move forward. I had a successful business for 24 years. Due to my Divorce after 24 years of marriage, I had to work two other jobs along with the business. I sold the business and reinvested which took all my finances. Here I was in my late 40’s starting all over in life again from the bottom. As I’ve always said, “one day, your sipping wine, the next day, your crushing grapes.” We have to climb mountains to get where we want to be. We need a clear goal in mind to climb that next mountain. Faith, Support from friends and family, and believing yourself will get you there. I work full time and run my bakery. I work seven days a week. Some days I’m working 16 hours. Any spare time I’m able to get I spend with my family. I love what I do when I’m working in my bakery. The bakery brings me life and joy!!! Now just hitting 50 I’m looking forward to the success of my bakery.
So, as you know, we’re impressed with Heritage Baking – tell our readers more, for example, what you’re most proud of as a company and what sets you apart from others.
Heritage Baking provides cakes, breads, muffins, scones and much more. We deliver all our products fresh. Most of our recipes are over 150 years old. I had to create recipes by watching old video footage of my mom and Aunts. I videotaped my mom on a lot of them. Old school cooking doesn’t write down recipes. I specialize in homemade desserts. It’s my way of bringing my heritage to your kitchen table. I’m known for my carrot cake, croissants, chocolate chip cookies, Madeleine, Belgian waffles, Bundt cakes, and especially my cupcake bouquets. What sets me apart is I’m very personable and we deliver all our freshly made orders. I’m constantly complemented how easy I am to work with and my prices are extremely reasonable.
So, what’s next? Any big plans?
Future plans are to host events and help my customers plan their events. I love hosting Tea parties and would like to start offering this as a once a month event. I have the space to hold outdoor weddings and looking forward to start offering that option. My ultimate goal is to be able to drop my full-time job and solely do my bakery!! That would be wonderful – I”m not getting any younger.
Contact Info:
- Website: www.heritagebaking.net
- Phone: 909-643-9747
- Email: [email protected]
- Instagram: @heritage.baking
- Facebook: https://www.facebook.com/Heritage-Baking
Image Credit:
Richard Rosales
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