Interview with Amy Drum
On Realizing a Long-Held Dream to Start a Bakehouse
This week I interviewed my good friend Amy Drum about her recent decision to quit her job as a dietitian and launch Trommel Bakehouse—a long-held dream. We talk about how she got from the initial idea to where she is now, her feelings at the cusp of a new venture, and the unique role a partner can play in a creative project.
Q. Tell me about your recent career transition.
I had been working part-time two days a week at a hospital as an in-patient dietitian, and it just didn’t feel rewarding anymore. It used to be that going to work was an outlet; I got to use my brain differently, and I had friends at work. At some point, I realized I didn’t feel that way anymore. In part, it was difficult because I was working weekends. My husband John works so much during the week, and weekends are our time together.
Sometime near the end of 2022, I decided I needed to change the situation, and then the question became timing. Should I hold out until my daughter was older and in kindergarten full time? But then I thought to myself, that’s two years away. Can I really keep doing this for two more years?
The specific idea for the bakehouse popped into my head when I was making Christmas cookie holiday boxes for friends, which I make every year. Those boxes are something I enjoy and take great pride in. So I thought, maybe I could sell these as gift boxes that people could order for special occasions. Gift boxes felt a little different than things already on the market.
Q. How did you get from that first pop of an idea to where you are now?
For a while, I had known about the Colorado Cottage Foods Act, where you can bake things out of your house and sell them. From the first time I heard about it, I thought maybe I should do that someday. My husband John was very supportive, and so were my girlfriends—especially the ones in the neighborhood who like to sample my new recipes.
In January and February, I tried testing recipes and doing some online things, but I wasn’t making much progress. Between my daughter and the part-time job, my side hustle wasn’t getting any time at all. I had another conversation with John, and he supported me doing this now.
You always hear people say you should be doing something you like, and baking is what I like to do, so I figured let’s try it out.
Q. How did you think about giving yourself time in between?
I was talking to someone about normal transitions between jobs. This isn’t a normal transition, but I decided I wanted to take that time in between anyway. I’m giving myself until May before I launch in earnest. I hadn’t gone to see my sister in years, so I’m squeezing that in—and squeezing in time to see my godchildren—before I dedicate myself to this.
Q. For how long had starting a bakeshop been a dream of yours?
The origin was baking with my mom mostly, and baking with my dad’s mom growing up too. My mom is a big baker: She was known as the cake lady growing up. She sold birthday cakes and graduation cakes. She passed that love of baking on to me. It’s always been our tradition to bake six or seven types of holiday cookies and eat them all season. That’s just the norm for me and always have been.
Baking has always been my release to calm me down and keep my mind busy. I can zone out and bake—it quiets the noise in my head.
Q. What was your decision-making process?
John and I have both become just dive in and figure it out people. That’s not what I would have guessed for myself, but recently when it’s come to buying a house and buying a car, we decide on what we like quickly and go for it.
My decision-making process this time was: I’m tired of wasting time; what can I do? Then eventually it was: This is taking too long; what can I do to speed up the process?
Q. Did anyone say anything particularly helpful along the way?
I’ve talked to my therapist a lot about the decision, and what has been helpful is her saying, “There’s no rush, you don’t have a timeline. You can hurry through or take your time.” This has been helpful because people often ask when I’m opening. Not having a deadline helps make it more enjoyable.
Q. Which is the point.
Yes, which is the point.
Q. What are your biggest fears about starting the business?
That I’m going to accidentally skip steps. And that nobody will order, but I try to smash that fear. I’ve had people asking to order already. A fear of not really making any money is there too, and I don’t have the economic background, so this is me trying to wing it and do my best.
Q. What does success in a venture like this look like from your perspective?
Me taking in orders and successfully producing those orders in a fashion that I’m proud of.
Q. What parts are you most excited about?
I’m most excited about the creative outlet of developing one or two new recipes a month. I’m planning to have a baseline of three to four recipes, and I’ll rotate through others I want to bake.
Q. How did you come up with the name?
Trommel means Drum in German, which is our last name. John and I both have German heritage, and I like baking German recipes.
Q. How has your family responded?
My parents are very supportive. And my siblings like to give their opinions—solicited opinions—which are useful. John’s parents have been helpful too.
Q. What has John’s role been?
He’s been my harshest critic, but that’s on purpose. I need someone to tell me how they really feel about the texture and flavor of the cookies. I need specifics—not just positive feedback. I’ve told him this many times, and he does it now. With friends, it’s hard to know if feedback is honest. It’s good to have spouses for that.
Q. Anything you want to add that we haven’t talked about?
This is still at the beginning stages. I made progress in the last month or two because people want to order cookies! I needed to secure a domain name, get business cards, and get stickers. That felt rushed, but now that it’s done, I have a sense of relief. I am looking forward to dedicating myself to this in May.