In the RBA Member Spotlight series, we'll be profiling valued members of the Retail Bakers of America community.

This week, we're looking at AMIE Bakery in Osterville, Massachusetts. AMIE is a small, specialty bakery that likes to think of itself as its town’s kitchen. The bakery uses local ingredients from artisans who are passionate about what they do. From traditional pastries and classic breakfast and lunch items to homemade sodas and ice cream floats—AMIE serves up food people love, in a place no one wants to leave.

Get to know owner Amie Smith and AMIE Bakery more below.

How many years have you been in business?

AMIE Bakery: 10.

What made you want to get into the baking industry/why are you passionate about baking?

I'm passionate about baking from scratch and watching the magic of ingredients come together to make an infinite number of treats. Food is the great connector so it goes beyond making things in the kitchen; it's about making memories and being in the kitchen brings people together as well as sharing great food around the table.

What are your top-selling products/what product do you consider to be your specialty?

Our McAMIE is our top selling breakfast sandwich. While simple, it's a scratch-baked cheddar biscuit with sausage egg and cheese. On the sweet side our lemon bars are most popular. We squeeze and zest every lemon which truly makes a difference.

What do you see trending in the industry?

Currently trending: croissants--from cubes, to completely flattened.

How has your RBA membership made a difference in your business?

Yes. RBA is the single most valuable resource that is available to bakery owners. We are all in this together and the knowledge base and giving nature of all of us to share our experience or help one another is something you can't put a price on.

What have you learned from customers over the years?

Customer feedback has helped us shape everything from products to hours. By listening to them we have been able to take away things that aren't working as well as add new items or processes so we can be of better service and boost our business from the bottom line to building relationships.

What are your plans for the bakery in the coming years (expansion, digital, new offerings, etc.)?

We have doubled our Academie business offering more classes and events. We see this as the majority of our business in the future.

What do you look for when hiring staff?

Reliability. Passion. Work Ethic. You can teach someone anything when then have these qualities.

What would you have done differently in starting your business/what do you wish you could tell your past self when starting your business?

I was stuck in a situation where I had a terrible landlord--and knew it going in--but it was the location I wanted and it was the only place I could do food because of the town's infrastructure. I had little power to bargain on any terms--in hindsight, I realize I could have started in another location and been as successful.

Interested in learning more about becoming a member of the Retail Bakers of America? Click here.

Current RBA members, email Marlene O’ Connell ( to learn how you can be featured in an upcoming member spotlight.