Today we’d like to introduce you to Dierdre Darby.
Hi Dierdre, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
As a creative, finding ways to express myself artistically has always given me joy. It has not always been my job. I studied science in college because I have always loved learning how things work… but school proved much different from the reality of being a doctor, and I left my career in veterinary medicine in 2019 in order to pursue something more fulfilling. Baking was one constant through this time of perpetual change; even though I was exploring and experimenting with different science-based fields, I always found myself coming home to play in the kitchen. What started as a side hustle during social distancing became tangible in 2021: I named it Gilded Lily Bakeshop, and thus my home kitchen began its second shift as a cottage baking business.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
I wouldn’t necessarily call it a struggle – more of a parallel path – but I became a mother in 2022 just when I felt my business starting to take shape. Managing a business while raising a child forces you to work with intention. (Time-management skills have been honed, for sure.) I have had to learn to balance my goals as an entrepreneur with my capacity for what can be accomplished as a stay-at-home parent.
After a few wonderful (busy!) years with my son, I have slowly started to introduce a new evolution of Gilded Lily Bakeshop. I am currently focused on developing my rotating menu of artisanal seasonal cookie flavors, tapping into both nostalgia and adventurousness – with flavors like peanut butter miso, oatmeal caramel apple, and almond caramel corn, to name a few. I continue to navigate cottage baking bureaucracy (a struggle in itself), but once I have access to a commercial kitchen space I will pivot once again to incorporate cakes and pastry into my business menu. The bumps along the way have only forced me to slow down, work with purpose, and appreciate each phase of my journey.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
“Gilding the lily” can have a negative connotation, for sure – but, to me, I am only making desserts even more special, beautiful, and delicious.
I am absolutely a dessert maximalist, and I pride myself on showcasing complex, unique, and impactful flavors. In my home kitchen, I have made everything from kouign amann to babka, sculpted cakes that looked like monsters and cuckoo clocks (complete with functioning clock hands), and experimented with unconventional ingredients like pickle juice and adobo seasoning.
More often than not, someone who is skeptical or hesitant about a flavor will try one of my cookies and become immediately excited about trying others. Of course, I keep familiar favorites like chocolate chip in my rotation. Customers should prepare to be surprised, however, because there may or may not be some hidden ingredients that elevate that simple chocolate chip cookie to something even better. Experimentation and whimsy sets me apart from other bakers.
What sort of changes are you expecting over the next 5-10 years?
In an age where everything is becoming automated, I like to think that appreciation for the human element in the baking and restaurant industries will grow. As far as I am concerned, AI can only replicate and borrow from what has already been produced; it will never be able to copy human ingenuity. Over time, small businesses like mine may feel compelled to use AI in order to compete with large corporations, and those that cannot afford significant tech upgrades may fail.
Should the divide between local small-batch artisanal bakeries and big business chains become more defined, my ultimate goal is to occupy a space where my business may focus on human-driven innovation, resourcefulness, and mindfulness. Any small business owner will tell you about all the different jobs they do to keep their enterprise running smoothly… I thrive in the hands-on state of constant learning, and will not delegate any recipe development to AI-powered systems any time soon.
Pricing:
- Cookies starting at $5 each or one dozen for $55
Contact Info:
- Instagram: https://www.instagram.com/gildedlilybakeshop
- Facebook: https://www.facebook.com/gildedlilybakeshop
