Hi, I’m Sarah!

Ever since a young age, I have dreamt of owning a bakery, usually envisioning myself putting sprinkles on cupcakes. Not much has changed, really!

It all started when I was diagnosed as lactose and gluten intolerant after being inexplicably sick for about two years. My mom and I started experimenting with dairy and gluten free cooking and baking together. This is when my cupcake obsession started to set in!

In middle school, I started extensive experimentation to find the best gluten and dairy free cupcake recipe. My dad let me drag him to way too many cupcake bakeries in my quest to find the perfect cupcake—this was in 2011 when cupcake only bakeries were a major thing. Most of my baking attempts ended in failure, but I kept on experimenting and dreaming about becoming a baker myself one day. I even drew up floor plans for the allergy friendly bakery I would one day own and operate.

 Flash forward, and I’m graduating with a degree in Finance from University of Oregon at the start of a global pandemic. I gratefully found a good job, but quickly began to feel that desk life wasn’t for me. I wanted something that would challenge me, something that required hard work. I saw a job posting for Creswell Bakery and started to remember all the dreams I used to have. I took a leap of faith. With no experience—just a willingness to work hard and a passion for baked goods—they hired me onto the Bread Team. Something clicked and I fell in love with everything about the bakery. 

After getting some experience in professional kitchens, I started taking some baking gigs on the side. Today, I work on Tiny Bakery full time!

Tiny Bakery is the culmination of all my dreams. Baby Sarah obsesses over the pastries while Adult Sarah enjoys the spreadsheets and organization of being a small business owner.

I would love the opportunity to bake up the tiny treats of YOUR dreams!