Meet Erica Glaze | Head Dough Puncher

We had the good fortune of connecting with Erica Glaze and we’ve shared our conversation below.

Hi Erica, can you tell us more about your background and the role it’s played in shaping who you are today?
I come from a small town in the Northeast, in Western Massachusetts. There were a lot of small businesses, and I’ve always gravitated toward supporting and appreciating the Mom and Pop shops and Main Street businesses. It was very easy to see the creative and personal opportunities that exist, and I admire the community centric focus of those businesses.

I’d say growing up small and rural had a pretty profound impact, as myself and my two siblings are all small business owners. We saw first hand with our Dad the lack of loyalty employees experience, and the limits on self determination people have, working in more corporate settings. None of us are afraid of working hard, especially when the results of that work are so readily evident when you have close interaction with your customers. I’ve always loved that direct connection, and never experienced it in the corporate or executive settings I was in. Coming from a small town there was a comradery and sense of responsibility in supporting each other. Whether it’s helping with fundraisers for the fire or rescue departments or a family in need, or helping folks move or choosing small businesses over chains, that focus on community was a part of everyday life.

I’m grateful to continue that tradition with our bakery, We focus on sourcing from local producers or smaller distributors every chance we get. When there is a chance to mentor or support another small business, we jump at that chance. Covid showed us our strengths and agility in meeting hardships when we were able to partner with other local farms and producers to continue getting healthy food to folks when that became harder for the larger companies to do. My upbringing instilled in me a strong drive to be of service to my community, in all the ways big and small. Opening a small business has been the best way to live up to those values.

Alright, so for those in our community who might not be familiar with your business, can you tell us more?
As I said I grew up in a small town in Massachusetts. It was a big agricultural community, with dairy farms, vegetable farms, orchards and more. Buying local when it was available wasn’t a movement. It was just what we did. If you love food, you know nothing compares in freshness, flavor and variety.

There was a point when I reached a peak in my career and realized it wasn’t something I could continue to do. I’m not wired for desks and paperwork and endless meetings. My preference is creating and working with my hands. When I decided to leave my career behind, I didn’t quite know where that decision would lead me, but I knew it needed to be centered around food.

My husband recommended starting a bakery, as I love to bake and make bread. We started slow, converting a shipping container to a bake house. Rather quickly we were fielding requests to supply local cafes and restaurants. As a result we started renting commercial kitchens a year after launching. A few years later we stumbled across the perfect brick and mortar location while researching what it would take to create our own shop. We negotiated a favorable lease and made the leap.

Our growth motto has been steady and sustainable growth and remaining as debt free as possible. Rather than trying to do everything at once, we have focused on limiting our offerings to things we can do really well, and utilizing the seasons and what’s available to offer new and creative things to keep it interesting. We’ve also balanced the business with diversifying income streams through retail, wholesale, farmer’s markets and limited catering. That allows for a steady income stream year-round.

While I wouldn’t say a bakery or food business is the easiest business to jump into, with long hours and a lot of physical work, it has been immensely satisfying. What started as a one woman show has evolved into a strong team of 6-7. Focusing on systems and training, and allowing folks to bring their own passions and creativity to the mix, has allowed for a more balanced work/life.

Tenacity also has a lot to do with early growth. Starting and growing a business isn’t easy. There are times where doubt and exhaustion make you question your sanity and there are days you feel you don’t have it in you to keep trudging forward. Those moments are great opportunities to make you focus on what’s important and what’s possible. They help cut away the distractions and anything that doesn’t take you toward your goal. And I can’t emphasize enough having a community of people to lean on. Networking and building partnerships, and surrounding yourself with people who are where you want to be is foundational. Those relationships will sustain and invigorate you when you can’t seem to find it in yourself.

The relationships are also part of our mission and brand. We are an artisan bakery focused on handcrafted breads and pastries made with local and organic ingredients, especially heirloom grains. We know the farmer who raises the chickens for our eggs, and the farmers who produce our grains, fruits and vegetables. We offer other local products in our shop and act as a pickup site for other small businesses. We believe in abundance rather than scarcity. As a result, we don’t feel competitive with other local businesses. There is room for all of us. It allows us to focus on competing with our own achievements and allows us to stay positive and creative.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Food and drinks would definitely include dinner at Bistro Nautile, lunch and cocktails at Persimmon Goods, dinner or brunch at Little on Mountain and breakfast at The Silver Grille.

The Saturday morning Farmer’s Market in Old Town is a must. A drive or motorcycle ride up Poudre Canyon and maybe a show at Mishawaka Amphitheatre. In town, a show at Washingtons or the Armory and a movie at the Lyric.

Top it off with paddle boarding or a swim at Horsetooth Reservoir.

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
There are so many people we are grateful to and know that we are where we are because of their support. Our wholesale customers have been such an integral part of our success. They are the ones that sing our praises to their customers, support us even though we aren’t the most competitive cost wise, and are always up for a collaboration. Persimmon Goods is one of those businesses we have thoroughly enjoyed working with. Owner, Raffi, reached out to us before he opened his cafe and their commitment to using quality and local ingredients is second to none. Everyone needs a cheerleader and they have been wonderful to us.

Website: https://thepigandtheplow.com

Instagram: @pigandplow

Facebook: pigandplow