Building Community, One Pastry at a Time

In a field known for long hours, high pressure, and constant reinvention, Heather Ugorowski has carved a career defined by resilience, heart, and a deep commitment to community. As the owner of Bleu Moose Bakery in Tawas, Michigan, her journey reflects both the emotional depth and entrepreneurial determination that define so many of today’s independent bakery owners.

Ugorowski’s story when she first learned cake decorating at age 12. Though her early experiments were shaped by imagination—and a mom with strict kitchen rules—her curiosity and drive were evident from the start. As she grew older, baking remained a constant, offering both a creative outlet and a way to connect with others.

A pivotal moment came when Heather was gifted Brother Juniper’s Bread Book by Peter Reinhart. That single book shifted her focus from cakes to artisan breads, and sparked what would become a lifelong pursuit of craftsmanship and purpose through baking. After attending classes at the San Francisco Baking Institute, she began baking from home, eventually opening a small bakery inside a restaurant.

Turning Grief Into Purpose

After the unexpected loss of her son, Ugorowski made the courageous decision to use his military life insurance to fund the bakery she had always dreamed of. Over the next three years, she designed and built her first brick-and-mortar location, Heather’s Fairytale Bakery—a tribute to her son and her unwavering commitment to serving others through food.

Her journey took another unique turn with a 10,000-mile solo bakery road trip across the United States. Traveling under the nickname “The Wandering Baker,” Heather visited dozens of bakeries, learning directly from peers, taking notes, and collecting wisdom that would help shape her next chapter. That spirit of collaboration and generosity deeply impacted her understanding of what it means to be part of the baking industry.

Resilience in Action

Over the years, Heather has faced more than her share of obstacles: a devastating flood that released 77,000 gallons of water into her kitchen, a major car accident, and a kidney transplant. Each time, she considered walking away—but baking always called her back.

In 2024, she opened Bleu Moose Bakery inside a former Moose Lodge building. With its cozy foyer designed to feel like a 1950s kitchen and an oven-shaped entry door, the bakery is more than a place to purchase pastries—it’s a welcoming space for conversation, comfort, and community. Whether it’s regulars gathering on Friday mornings or curious tourists wandering in, Heather’s bakery serves as a reminder that food—when made with care—can become a bridge between people.

Leading with Intention

Ugorowski is known for her two mantras: “One pastry at a time” and “When we’re out, we’re out.” Both reflect a shift toward sustainability and intentionality in the face of burnout and industry pressure. With limited staffing and an unwavering commitment to quality, she bakes what she can, prioritizing presence and wellness over volume.

Her menu is rooted in the classics but leaves room for experimentation. From her famous “Hormone Therapy” (a layered chocolate ganache dessert formerly known as Chocolate Decadence) to seasonal favorites, Heather lets her passion guide her product—while letting her boundaries protect her business.

The Value of Professional Community

As a longtime member of both the Retail Bakers of America, Ugorowski credits these communities with helping her grow not just as a baker, but as a leader. From formulas and webinars to industry forums and mentorship, she values the shared wisdom and connection these organizations provide.

“I tell my staff: whoever walks through our doors, this should be one of the best parts of their day. And I use baking as my backdrop to make that happen.”

Heather Ugorowski’s journey is a testament to what’s possible when passion is paired with purpose—and when adversity is met with integrity, creativity, and care.

To learn more about Bleu Moose Bakery, visit https://www.bleumoosebakery.com/

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

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