Baking Like A Boss

Claudia Rivas
Oct 25, 2017 · 6 min read
Pie Pops from BAK Family Farms. Photo by Yarcenia Garcia.
Photo courtesy of BAK Family Farms

“I’ve never owned my own business,” Katzenstein thoughtfully comments on her life before, “I never thought that I would build one for myself. I enjoyed working for people, but what I do now, I just absolutely love, and it’s getting me the interaction with my community and people I would have never been able to come into contact with.”

Katzenstein assumed she’d be right back at her desk job after giving birth to her daughter Brooke, but she couldn’t bear leaving her child at home. She decided to stay close, and as she puts it, “do the Mom thing.”

Photo courtesy of BAK Family Farms
Photo courtesy of BAK Family Farms

“I have a customer with a mother who can’t remember much. One day I brought them a berry pie and the Mom commented on how the taste was really good. Because of her memory loss, the mother doesn’t talk to her daughter very much anymore, but at that moment they talked quite a bit about the past. She even gave me feedback on the pie. It’s such an honor that they like my pies and I’m able to help those experiences happen,” she explained.

On transitioning from working out of home to working in-home, she stressed that the change was not easy.

Photo courtesy of BAK Family Farms

“They [the glazes] just add a little extra indulgence. A lot of people have gotten the Bourbon apple pie with the maple sugar glaze. It adds another flavor and it makes it pretty just like on the pie pops. Like the almond cherry, it has a pink drizzle on there so that it adds a little something else,” Katzenstein explained.

As her site confirms, “Every batch made from scratch,” but fast pace isn’t her style per say. Her number one priority is to give her customers quality goods made of the freshest organic ingredients. She uses local produce from the farms around her for not only for satisfaction, but as a way to support those businesses around her.

She notes, “You have to have a commercial kitchen so that we can make things like lemon meringue and custard pies. We have a building here that can convert to that. The vision is there, its just finding time for my husband to do it. I also want bigger ovens so I can cook more, but I want to be really careful and maintain the quality of my products. I don’t want the quality to slip. I want people to get the top.”

Above all, her daughters come before the business, and as long as the business doesn’t seem to interfere too much with her family life, she’s excited for it to expand. With Katzenstein’s talent and the pastries’ deliciousness, that shouldn’t be much of a problem.

Photo courtesy of BAK Family Farms

The Seen Magazine

The Seen is an online magazine from Unseen Heroes that highlights our expanding community of designers, artists, makers, chefs, bartenders, entrepreneurs, small business, corporate companies, developers and the unique collaborations that happen when we all work together.

Claudia Rivas

Written by

Writer, traveler and punny person with a hardcore enthusiasm for music. This Bay Area native enjoys being creative at all times and loves calling Sactown home!

The Seen Magazine

The Seen is an online magazine from Unseen Heroes that highlights our expanding community of designers, artists, makers, chefs, bartenders, entrepreneurs, small business, corporate companies, developers and the unique collaborations that happen when we all work together.