Today we’d like to introduce you to Emily Cooke.
Hi Emily, we’d love for you to start by introducing yourself.
My love for baking started long before I ever thought about turning it into a business. I grew up in Maynardville, Tennessee, and some of my earliest memories are of being in the kitchen with my mom. She made most of mine an my younger siblings birthday cakes from scratch, and I learned early on how much care and creativity went into something homemade.
I also spent a lot of time baking with my great aunt Ann, who came to the U.S. from Germany. Every holiday season, she would bake hundreds of traditional German cookies, and I was always amazed by the time, patience, and precision she put into it. Those moments with her taught me so much. Not just about technique, but about the joy of sharing something made with your own hands.
When I was sixteen, I started baking from home and selling to friends, family, and neighbors. What began as a small side hobby slowly grew into something bigger than I ever expected. In June of 2022, I opened Butterblume Bakehouse, and it’s been a part of my life ever since.
Running a small-town bakery definitely has its challenges, but I’m proud of what it’s become. I still use the lessons I learned from my family every day, to bake with patience, to take pride in my work, and to make food that brings people together.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It definitely hasn’t been a smooth road. I started my bakery business when I was sixteen, and at that age, I didn’t know much about running a business. I had to figure out everything as I went from pricing and inventory to taxes and bookkeeping. There was a lot of trial and error, and I learned most things by doing them the hard way. Thankfully my parents are all entrepreneurs and helped guide me along the way.
Being in a small town also comes with its own challenges. You have to balance making quality products with keeping prices reasonable, and there are times when sales naturally slow down. I’ve had to get creative by introducing new items, hosting events, and finding ways to keep people excited about coming in.
And of course, running a bakery means long hours. There have been days that start before sunrise and don’t end until well after dark. It can be exhausting doing so much on my own, but it’s also taught me a lot about discipline, faith, and resilience. Every struggle has shaped the business and me along with it.
We’ve been impressed with Butterblume Bakehouse, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
At Butterblume Bakehouse, we specialize in custom cakes, wedding cakes, and full-service catering, along with a wide variety of baked goods made from scratch each day. From cookies and breads to cheesecakes, pies, and breakfast items, everything is made in-house with care and quality ingredients. We’re a family run business. I have two of my younger sisters who work with me as well as some of my cousins. Having family involved makes it so much more special to me.
Is there a quality that you most attribute to your success?
I’d say the most important quality behind my success has been perseverance. Owning a bakery means there are always challenges such as long hours, unpredictable days, and constant problem solving, but I’ve learned to keep showing up and doing the work, even when it’s hard. I’m not someone who gives up easily.
Pricing:
- Custom cakes start at $50
- Cookies are $20 a dozen
- Cupcakes are $28 a dozen
- Cheesecakes start at $25
Contact Info:
