A Return to Baking
Tomato and spinach quiche, holiday yule log, and eggnog cake.
Smith fondly remembers growing up in New Jersey, surrounded by beautiful bakeries and enjoying their made-from-scratch products. “I remember how those things taste,” she says. “It’s emotional. Food is emotional. I hadn’t tasted anything like that in a long time. We would make something in class, and the teacher would tell us what we were making then immediately say, ‘but nobody makes this anymore.’ So one day, I finally raised my hand and said, ‘well then what are people doing?’ The answer is mass-made products.” From then on, Smith knew it was important to her to bring back those flavors, and by definition, a chance to make sweet memories for the public.
In 2014, Smith opened up her first storefront on Wianno Avenue in Osterville, down the street from the bakery’s current location. The business was quickly put to the test with opening day occurring during the ever-popular Osterville Christmas Stroll. A small operation, Smith describes the trials of those first years. “You could stand at the cash register, serve a pastry, turn around, make a cappuccino and roll out dough all within a couple of feet,” she laughs.
Smith had a plan though, and her eye on a building—a garage, actually—for five years before the residing business closed and the space became available. The building provided Smith with a fair share of challenges to overcome. With no plumbing and a rotting roof, what was originally supposed to be a simple gut and redecorate became a much more complicated project. “If you’re tearing down, you might as well build what you want,” she says. After a year of meeting with the builders, architects and engineers, a plan was made. “I knew what I wanted, so I was able to go to the architect and give them my vision,” says Smith.
Smith worked with Cotuit’s Lagadinos Building and Design, and Brown, Lindquist, Fenuccio & Raber (BLFR) Architects. “She really knew what she wanted,” agrees Tim Sawyer, president of BLFR. “Sometimes you go into a project and the client hands it all to you to be responsible for, but Amie was extremely hands on.” Unlike the old building, the new building has a full basement for storage, a walk-in refrigerator and freezer, ample space in the kitchen for everyday production, regular baking classes at AMIE Academie and a full bar. “A lot of people don’t associate bakeries with bars, but really, it makes a lot of sense,” laughs Smith.
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