Amy Hatwig
With nearly two decades of food industry experience, Amy Hatwig brings a wealth of professionalism, diverse expertise, and lasting partnerships to any position in food development. After completing her degree in Pastry and Baking at the California Culinary Academy and finishing further studies at Napa's Culinary Institute of America, Amy has honed a broad range of food industry skills: recipe development, food styling, non-traditional ingredient baking, food preparation, French pastry-making, wedding cake decoration, and business consulting, to name a few. After sharpening her French pastry skills under the watchful eye of French-trained pastry chef Sarah Lambert at Mill Valley's Patisserie Lambert, Amy branched out and founded AmyCakes, a successful wedding cake business. After four years helming AmyCakes, she moved on to Paula LeDuc Fine Catering, where she served as executive pastry chef and had the honor of working alongside culinary rock starts Daniel Boulud, Alice Waters, Bradley Ogden, and Thomas Keller. Amy's consulting roles have incorporated partnerships with Beautiful! and Oakland bakery Bakesale Betty. Partnering with Beautiful!, Amy worked with non-traditional ingredients and sweeteners, developing formulas and calculating food costs for the start-up business. During her time consulting for Bakesale Betty, Amy advised on the store's original business plan, and continues to develop recipes and treats both sweet and savory for the wildly successful bakery; she also paired up with culinary powerhouse Williams-Sonoma to launch a Bakesale Betty cookbook and product line. Amy is a consultant for Meyer Corporation, where she advises on bakeware and recipe development; she also continues to cook and style food for clients such as Sunset Magazine, Target Corp, and Kikkoman.
