Trading a Desk Job for a Chef's Hat
Pam Hartung was working as a travel agent, 10 hours a day, 40 hours a week when she reached her boiling point.
“I wanted to be my own boss, create what I want and make people happy,” she said.
One of Pam’s interests was cooking. She worked at the Creamery in Downsville and worked at The Pondview (now Molly’s on Main) in Plum City when in high school. In addition, Pam earned a Hotel Tourism/Restaurant Management degree from UW-Stout in 2005.
“I’ve always wanted to have my own food business,” she said. “Happiness is homemade.”
With family support, the Elmwood native opened up The BakeShop & More in Prescott, Wisconsin in 2010.
She chose Prescott since it didn’t have a bakery and its location along the Great River Road (i.e. State Highway 35) would bring in tourist traffic.
“It’s about meeting the different needs of our customers,” Pam said.
Pam’s day includes making the pastries, making cakes and frosting from scratch, candy making, manages the bakery and is one of three co-owners along with sister-in-law Maggie and mom Martha, who handles the accounting and marketing.
“To make everything from scratch we need a day in advance for orders,” Pam said. The benefits of making baked goods from scratch are taste, quality and no preservatives and additives. “What you see is what you get.”