Today we’d like to introduce you to Samantha Guzman.
Hi Samantha, so excited to have you with us today. What can you tell us about your story?
Hi! I’m Sam. I just started my own micro bakery, but I didn’t just start my culinary journey here today. I’ve put in a lot of time and hard work to get to a point that I felt confident in starting something of my own..
I never planned to be a chef, I honestly didn’t think it was a real job. But that all changed when I took a class in high school called prostart. It was an introduction to the hospitality industry. From there I graduated high school and immediately started in pastry school, at Auguste Escoffier in Boulder, Colorado. I did an unpaid externship with a small chocolate shop in Boulder in order to graduate. From there I went on to do wholesale bread in downtown Denver. I then moved to Texas and continued my pastry journey working at a small coffee shop/ catering company, some cupcake shops, Then working for a catering company for 10 years doing any and every kind of dessert you could think of. From tiered wedding cakes to plated panna cottas. Every place I have worked at I put my heart into, and in return I gained all the experience I could ever want to continue my pastry legacy. I now am wanting to put all these years of testing, learning, and growing, into my own company. Pastries aren’t something I started as a hobby or just because, I went onto this path with the mentality of pastries are my career, my life. But I didn’t pick this career path to pay my bills (iykyk). I picked it because I fell in love. Pastries just make sense to my brain. I love seeing the end result being enjoyed and amazing people by doing something that feels so natural to me. So all I want is to make people good desserts, that make them happy, and make me happy to make. ❤️
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
This industry is tough, and super cutthroat. Lots of hard, long hours. You work all day around food and never have a second to eat. The pay is not always great, especially starting out. This industry is all about paying your dues. I always had a serving job to help with bills until I got higher up
We’ve been impressed with A Piece of Cake by Sam, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
I have a micro bakery that I run out of my home because I’m also a mom. It’s called A Piece of Cake by Sam, I have always done cakes or little desserts on the side for family and friends while I worked in other kitchens. And I have finally gotten to a point that I would love to build my own company, and do my own desserts. I love doing any kind of dessert. Whatever you can think, I can make it. From 5 tiered wedding cakes to cute decorated shortbread cookies for your kids first birthday. Having a fancy dinner party and need a plated dessert? I got you covered.
I would love to grow and become the first place some thinks for anything sweet and custom.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
I would love to do more catering events. Like entire dessert packages, need a tiered wedding cake, mini desserts, and custom cookies to complete your spread? I can do anything and everything
Contact Info:
- Instagram: https://www.instagram.com/apieceofcake_bysam
