Today we’d like to introduce you to Mandi Lee.
Hi Mandi, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers?
I come from a small town in Southeast Missouri, with less than 500 people. I graduated high school and moved to STL to attend Missouri Baptist University. I got a job in the hospitality industry right out of college. I left St. Louis to manage a new hotel in Nashville, TN.
I was feeling trapped inside a career that I wasn’t interested in for the long haul and decided to move back to STL and try something new. I got a job at a local cupcake shop as a cashier. I must say, my parents were not very happy that I was slinging cupcakes with a college degree. But something happened inside of me when I started making, decorating, and serving cupcakes to people. A light came on but I had no idea how bright it would shine in my life.
I spent the next seven years, working for different small bakeries and cafes in the city. Teaching myself to become efficient in a kitchen was second nature, it turns out. I had been working at a coffeehouse in South City when the pandemic hit. Sadly, that location closed and I found myself looking to the sky, asking what’s next?
I decided to put all of my energy and resources into an idea. I wanted to make food for people, yes. I was more interested in creating moments for people to experience and remember. Grace & Butter was born.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Starting a business in a pandemic presented a bounty of challenges. At one point, I had to shut down my operation for three months. Everything about it has been hard but I have never done anything more rewarding in my life.
A friend once said this to me when I questioned if I was making progress. He said, “You are doing it. Everyone has ideas but rarely does anyone put something into action. Everything that exists because of Grace & Butter is because of you. Consider your reach and the lives you’ve touched in such a short time.”
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Why the name Grace & Butter?
My two most used ingredients.
One day, I was hiking in Castlewood and the name seemed to come straight from the trees. It felt right at the time and brings me so much joy now.
I hope to own and operate a sustainable Farm-to-Table experience. My dream is to grow food year-round and have guests come and stay on the property in eco friendly cabins. I’ll prepare all of your meals!
I’m also planning to use this future working farm as an education center for kids and adults. Everyone deserves to learn how the land and people can serve each other to create the perfect balance.
Are there any apps, books, podcasts, blogs, or other resources you think our readers should check out?
I’m never scared to ask a question. I could learn something new every day and never know it all. That’s why I love food. Well, one of the many reasons.
I utilize my online support community of trusted friends. I have a few trusty cookery books I refer to in a pinch or for inspiration. One of my favorites is The Book on Pie by Erin McDowell.
Hot Take: I don’t like podcasts.
Contact Info:
- Email: graceandbutter@gmail.com
- Website: www.graceandbutter.com
- Instagram: https://www.instagram.com/graceandbutter/
- Facebook: https://www.facebook.com/graceandbutter
Image Credits
Mandi Lee April Mathews
