Conversations with the Inspiring Tracy Pietrzak

Today we’d like to introduce you to Tracy Pietrzak.

Tracy, please share your story with us. How did you get to where you are today?
I always enjoyed baking in the kitchen. It was what relieved my stresses and relaxed me when I was angry or sad. Never once did I consider I could sell it. Then, one day, I quit my job working in retail management and one of my friends gave me the opportunity to work part-time in his kitchen. I shrugged my shoulders and thought, “how hard could it be?” I was certainly in for a rude awakening.

My first day in an industrial-sized kitchen is a story I’ve told many times (especially when I trained other chefs). The head chef at the time asked me to make 14 pans of brownies. In my head, I thought, “no problem – I can whip up a batch of brownies in no time at home.” What I didn’t realize was that these 14 pans equated to about 100 pounds of brownie batter. Not only did I not think about the sheer size of this project, but I couldn’t figure out how I was going to move the mixing bowl once I got everything in it, or how I was going to get it out and into 14 pans. I struggled, not wanting to ask for help – which at this stage of my life I caution anyone that thinks to ask for help is a weakness because I think it is incredibly brave to admit you need help.

Finally, after almost an hour and a half, I had everything mixed and sitting next to my workbench. Using a measuring cup I scooped my measurements into each pan, not realizing that because I was so short my underarm was caked with brownie batter. By the time I got down to the bottom of my bowl, I only had enough batter for 13 pans. I was so embarrassed. I remember leaving there thinking, “there is no way they will ask me to come back.” I was a mess.

But they did ask me to come back, and a year later, I was their executive chef. At two years, I started making pastries on the side and building a client base. A year after that, I was setting up an Instagram account and making business cards to give out to people.

My story was a bit of an accident. In fact, I always remember telling anyone who asked: “I would never work in the food industry.” I guess that joke was on me because it has been one of the most rewarding and fulfilling jobs I’ve ever had.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
This ride has been anything but easy. I don’t have a culinary background – which surprises most. And because of this, I had to beat the odds. There were many people along the way that didn’t believe I had what it took. They constantly threw everything at me, not in the literal sense, but in a way that almost did break me. Working with food is an incredibly demanding job and it isn’t for the faint of heart. And then, I met the one person who inspired me the most. She was nurturing, and incredibly passionate about the work she was doing. She taught me more skills than I could have ever asked for, she broke me out of my shell when I needed it the most, and she made me believe in me. After that, I didn’t give up, and I knew that I couldn’t – because I loved working in the kitchen every day. Each day, I would continue to learn and to try my best. Succeeding isn’t always about winning or being the best. Succeeding is making a little more progress each day than the day before.

So, I tell my story when people ask because it’s important to not only try new things and to practice humility as you do them, but also to be true to who you are and what you want. My story is embarrassing and it’s been bumpy – but it’s also my story. Without that first “failure” of a day and a great teacher, I wouldn’t have become the chef I am today and I certainly wouldn’t be growing with Cupa Cupa Cakes.

What should we know about Cupa Cupa Cakes? What do you guys do best? What sets you apart from the competition?
There are definitely a few things that I sell more due to popular demand. Those things are my blueberry compote I use in the middle of my vanilla cakes and my almond vanilla buttercream.

While I have dabbled in a bit of everything where pastries are concerned, I feel I have a bit more flare when it comes to cakes and cupcakes. I absolutely love to create beauty with them.

Each project I take on is customized to the client. If it’s a cupcake, the liners are either themed or go with their color scheme. I usually deliver to each customer, and I love the smile I receive when I hand them their white box tied with a ribbon marking it hand-made.

Pricing:

• Each cake is priced individually based upon time and detail required
• Cupcakes are generally $2.50 each (depending on level of detail)
• Cake pops are $2 each

Contact Info:

• Phone: (480) 560-2979
• Email: Cupacupacakes16@gmail.com
• Instagram: https://www.instagram.com/cupacupacakes/

Image Credit:
Heather Pietrzak

Getting in touch: VoyagePhoenix is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.