MECHANIC FALLS — Growing up, Bambi Williams performed ‘visit my bakery’ as an alternative of enjoying home. Living in New York for nearly a decade, she labored in a faculty and catered on the aspect, introducing mates and colleagues to Maine whoopie pies, an on the spot hit.
Back in Maine in 2012, baking took a again burner to household and profession. Furloughed from a day care job final spring, she began up once more.
Williams opened Baked By Bambi from her house in October, partly, she stated, from a renewed love of baking and partly to indicate her youngsters that you just’re by no means too previous to go for it.
She plans to open a retail storefront in late spring.
“It makes me nervous, nervous happiness that you get when you’re about ready to do something that you’ve wanted to do your whole life,” Williams, 48, stated.
Her specialty is mouth-watering desserts and baked items: Brownie backside chocolate swirl cheesecake. Strawberry cream cheese muffins. Gingerbread whoopie pies with eggnog filling.
For the extra health-conscious, there’s Keto-diet impressed avocado peanut butter brownies, vegan chocolate zucchini muffins, dairy-free, gluten-free banana espresso cake.
She posts the week’s menu on-line every Monday, takes orders by means of early Thursday morning and meets clients in an Auburn parking zone on Friday afternoons, or delivers for a payment.
At first, going by means of her recipes final yr was a option to hold busy in the course of the pandemic.
“We had just moved into a new home, I became an empty nester all in the same period of time,” Williams stated. “I kind of did it to keep my brain occupied instead of sitting on the couch.”
Soon mates have been chiming in, “Oh! We’ll buy that.”
She left her day care job in June and bought her kitchen licensed in September.
“I really realized how much I missed the passion of baking for people and the smiles that it puts on their faces when they’re seeing their products, their cupcakes, for the first time and knowing I made it,” Williams stated. “Making them happy was something that I really had missed.”
Her menus repeat each 4 weeks. At Christmastime, she was busy with sizzling cocoa bombs, at Valentine’s Day with Oreo-stuffed crimson velvet cupcakes.
“My husband is a die-hard peanut butter fan, so I’ve started making homemade Nutter Butters,” she stated.
She bakes three to 4 muffins a month, lately getting her first order for a wedding ceremony cake in September.
Williams has been working with a SCORE mentor and Community Concepts, drawing up a marketing strategy and taking steps towards a retail bakery with bigger kitchen house and walk-in clients.
“I always wanted to go to school to be a chef, but after I had my kids, that kind of went to the wayside,” she stated, as an alternative, spending 20-plus years in colleges and caring for youngsters. “It’s something that has always been in the back of my mind. I think I did all those things hoping that someday all those little jobs and tasks of doing things would pay off and that this would happen.”