• S1 E5: Taking a "Step Back" in Her Career Might Have Been the Best Decision of Her Life | Little Blue Bakehouse

  • 2023/10/02
  • 再生時間： 49 分
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S1 E5: Taking a "Step Back" in Her Career Might Have Been the Best Decision of Her Life | Little Blue Bakehouse

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  • Allison Vick was always baking things as a kid. For one of her birthday's her parents bought her an Easy Bake Oven. She loved trying different recipes, but as she grew older, she never really though of baking as a profession.


    She went to NCSU for degrees in Textiles and and Spanish. After she graduated, she took a job working for a travel abroad company in Austin, TX. While she enjoyed the work she did, she realized it wasn't her passion. She took a huge risk, and left her job to work in the bakery at Whole Foods for $9/hr. After two years of learning everything she could at Whole Foods, she started working as a pastry chef in different restaurants in Texas.


    After the birth of her son, she moved back to her home state of North Carolina and started her own business, Little Blue Macaron. Initially she sold at Farmers Markets, but eventually grew to wanting to open a retail location.


    However, her husband and her opened a very unique concept. Little Blue Bakehouse, effectively a dessert food hall, allowed her to sell her macarons in retail, while also giving other small businesses a chance to share a commercial kitchen with a retail front.

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あらすじ・解説

Allison Vick was always baking things as a kid. For one of her birthday's her parents bought her an Easy Bake Oven. She loved trying different recipes, but as she grew older, she never really though of baking as a profession.


She went to NCSU for degrees in Textiles and and Spanish. After she graduated, she took a job working for a travel abroad company in Austin, TX. While she enjoyed the work she did, she realized it wasn't her passion. She took a huge risk, and left her job to work in the bakery at Whole Foods for $9/hr. After two years of learning everything she could at Whole Foods, she started working as a pastry chef in different restaurants in Texas.


After the birth of her son, she moved back to her home state of North Carolina and started her own business, Little Blue Macaron. Initially she sold at Farmers Markets, but eventually grew to wanting to open a retail location.


However, her husband and her opened a very unique concept. Little Blue Bakehouse, effectively a dessert food hall, allowed her to sell her macarons in retail, while also giving other small businesses a chance to share a commercial kitchen with a retail front.

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