GuiltyBakery

 

The Shop

 

 

Guilty Bakery was established in 2012 with a dream of combining our love for baking with our passion for creativity. We wanted to create a business driven by the concept that any idea can be brought to life. Flavor and quality will never be compromised.  

Our scratch bakery is where everything is created, from french macarons to whoopie pies, wedding cakes & mini pastries. Our ever changing menu is why our bakery is special. Our flavors vary with the season...or just our cravings that week. Follow our social media pages to get all the udpates!

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We spent 10 amazing years in downtown Plymouth before moving to our new space in Hanover. We custom built our kitchen to have it all - all of our production and baking happens in Hanover which also has a storefront to pop in on a daily basis & a tasting room for our wedding bookings!

 

We make the ordering process personal, because your event is personal! Everything we do is custom made for you. 

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In August of 2022, we opened our second shop in Mashpee Commons. This little shop has a case full of our most popular items - macarons, cucpakes, cookies sandwiches & more!

 

Amy 

The brunette.

I started baking with my Mom, the best baker/chef I know. My favorite thing to make was her mother's Whoopie Pies. It wouldn't be a family party if mini whoopie pies weren't there...this very recipe is the one we use on our shop today. My first job was at a Marian's Pie Shop on the Cape, and I was hooked. From there I went to Johnson and Wales, graduated to work at Chatham Bars Inn and eventually became the Executive Pastry Chef at the prestigious Catered Affair in Hingham, where I met Krista. 

 

Krista

The blonde.

Baking wasn't always a part of my childhood. Aside from the occasional family party birthday cake, I didn't expand my dessert horizons past ice cream until I graduated college! I went to school in New York at Wagner College where I played lacrosse and graduated with a degree for English & Teaching.  Soon after, I realized the dream of owning a bakery had to start somewhere & I applied to Le Cordon Bleu Pastry Program where I simultaneously worked and interned under the famous Joanne Chang at Flour Bakery & Cafe in Boston. I completed my internship and took a position at The Catered Affair where I worked with Amy for two years.