Today we’d like to introduce you to Bethany Reinhold.
Bethany, we appreciate you taking the time to share your story with us today. Where does your story begin?
So the bakeshop has been ours now for 10 years, it will be our 11th in August.
I was bartending and doing hair, Zac was middle management in a good company and we always talked about owning something of our own.
When we were in a car accident and I broke my hip- I started helping my aunt at the shop- I could sit and scoop cookies all day long😂
She brought up selling, I told Zac, there were some months of negotiations and here we are!!!
I’ve always loved to bake and what Val had started had a good following with good ground work for us to build on. This was a great opportunity for us to become our own bosses.
It was supposed to be a stepping stone in entrepreneurship. Life was going great and we thought we’d stick around for another year and that’s when Covid changed the world and this industry.
We had to make some pivots and we still do but like I said it will be year 11 here soon and I’m so proud of what we’ve accomplished
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
Not at all
Long days, late nights and early mornings, missed events, friends and family parties because as a bakeshop that loves to help you celebrate most of that happens on the weekends- so we sacrifice. I show up to more places than not with icing somewhere on me and probably butter too😂
Trying to stay distinct within the dessert scene
Covid changed our industry, and pricing is always a battle but I truly love baking and at this point I don’t know if I could work for someone else😬
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I specialize in fresh baked, from scratch quality treats. We will bake your buttery dream to life. Seriously we love to help people celebrate any occasion- it’s a source of joy I have families I baked the engagement cake for to now celebrating little one’s birthdays💜
Our scones are unlike any you’ve had, with a ton of varieties ranging from traditional like blueberry to something completely unique the Cuban- I slow roast a pork shoulder, shred that fold in ham, pickles and Swiss cheese! That one gets a mustard bbq drizzle!!
So proud of my croissants- they are all from scratch- hand rolled from start to finish
I love trying and succeeding at a new recipe- and being able to incorporate that into our menu
We promise you fresh baked, from scratch, that is something I’m passionate about- you get stuff baked that morning or if I do hold it over, I discount it
Are there any books, apps, podcasts or blogs that help you do your best?
Canva has become my friend- but honestly I hate most technology and I’m terrible at it.
When I read it’s purely for pleasure- and I can curl up anywhere and disappear into a good story.
I love my fellow bakers/bakeshop owners- they’ve been inspiration since I started this journey: Reine at SweetART, Lyndsay at CakeHouse, I’ve never meet her but La Patisserie Choquette is one of my favorite bakers to read her stories.
And Instagram- I scroll endlessly looking at desserts there😂
Contact Info:
- Website: https://www.deardivadesserts.com
- Instagram: https://www.instagram.com/deardivadesserts
- Facebook: https://www.facebook.com/share/1BXbAoSjHX/
