To get to know Erin a little better, we asked her a few questions.

When did you start baking?

I started wrecking my mother’s kitchen when I was 7. Making something delicious out of raw ingredients amazes me and I love baking for people.

What motivated you to open your original shop in 2007?

When I opened Dolce, there were only a couple of bakeries here in town.  I felt like the community needed me to be serving them in this way. We needed a place to go get delicious scratch baked cakes, cookies, cinnamon rolls, etc…that were made with care by people who care. Highest quality and consistency are primary.

Also my husband. I would have stayed in the wholesale kitchen I was renting for much longer if he had not pushed me to open Dolce. I was terrified and he knew I was ready.

Have any of your customers inspired you to create a new recipe? 

Oh for sure! The Kringles we make at Christmas are a customer inspired recipe.  Our original location (the western half of where Einstein Brothers is currently), was formerly a bakery called Sophia’s.  (I didn’t know this until we were open and operational!).  She had baked and offered Kringles and customers were hoping for the same from me.  I had to go look them up, because I had no idea what they were.

Check out Erin's work and full interview below!