Meet Bailey Myers | Pastry Chef

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

Hi Bailey, how did you come up with the idea for your business?
During Covid I was doing a lot of baking. I loved Macarons and have always wanted to try making them. I was really involved in my church back in Wyoming and was apart of the ladies ministry. We were doing a retreat and I was apart of the Hospitality team. I weas making 400 cookies for the Women’s Retreat and some of them were macarons. Lets just say they didn’t look like macarons. more like woopie pies. But they tasted good! After the women’s retreat was over I had multiple ladies ask me if I took orders for macarons and if I would bake some for them. I agreed and also promoted on Social Media that I would be making and trying to prefect macarons and opened the door to more orders. The orders came quickly. So quickly in fact that I took time off from my part time job to fill the orders and just after two weeks I saw the opportunity and quit my job at the restaurant I was a server at. The best part is it filled my cup Baking was my favorite thing to do in my pass time. Why not do what you love? The Macaron however, is a very challenging pastry to bake, but that was the fun part. Having to figure out the right formula to make the perfect macaron. And people were loving it. I was now taking so many orders, 20’s and 30’s of people and were coming to my house a day to pick up a dozen box of macarons. I was changing the flavors every week so the customers kept coming back and wanted to try more. My husband was getting off of work from his full time job and putting his apron on to help me fill orders every day. Just 4 months after we started this business, my husband quit his full time job to join me in our bakery full time. It was truly a blessing to get to work with my husband and do something that we love together. It was all a gift from God. Just 9 months after starting the business, we moved from Gillette Wyoming to McKinney Texas to continue to pursue our dream and keep growing.

Can you open up a bit about your work and career? We’re big fans and we’d love for our community to learn more about your work.
During Covid I was doing a lot of baking. I loved Macarons and have always wanted to try making them. I was really involved in my church back in Wyoming and was apart of the ladies ministry. We were doing a retreat and I was apart of the Hospitality team. I was making 400 cookies for the Women’s Retreat and some of them were macarons. Lets just say they didn’t look like macarons. More like woopie pies. If you know anything about macaron baking, it isnt easy to get totally right. There are many factors you have to get down before the macaron shell turns out. But they tasted good! After the women’s retreat was over I had multiple ladies ask me if I took orders for macarons and if I would bake some for them. I agreed and also promoted on Social Media that I would be baking them and trying to prefect macarons. I opened up the door for more orders from friends and family around me. The orders came quickly. So quickly in fact that I took time off from my part time job to fill the orders. Just after two weeks I saw the opportunity and quit my job at the restaurant that I was a server at. The best part is, it filled my cup. Baking was my favorite thing to do in my pass time. Why not do what you love? The Macaron however, is a very challenging pastry to bake, but that was the fun part. Having to figure out the right formula to make the perfect macaron. And people were loving it. We became B’s Sweet Treats, a French Macaron company.

I was now taking so many orders, 20’s and 30’s of people and were coming to my house a day to pick up a dozen box of macarons. I was changing the flavors every week so the customers kept coming back and wanted to try more. My husband was getting off of work from his full time job and putting his apron on to help me fill orders every day. Just 4 months after we started this business, my husband quit his corporate job to join me in our bakery full time. We have 3 kids and a mortgage, so this was risky, but so worth it. It is truly a blessing to get to work with my husband and do something that we love together. It was all a gift from God.

Almont 30-40 people were coming to our house M-F to get their macarons and we were ready to get a store front. Living in Gillette Wyoming at the time, where I was born and raised, we were grateful for all the support. But we knew a store front would have fizzled out with in a couple years because we lived in a town of just 30,000 people and Macarons are such a nitch thing. We started to look in other cities and states for places we could bring our business and grow in. Just 9 months after starting the business, we moved from Gillette Wyoming to McKinney Texas to continue to pursue our dream and keep growing. We didn’t have a store front yet, but we knew if we continued to bake from our home, use social media and work the farmers markets we could grow in Texas like we did in Wyoming. Eventually then we could find a store front to bake out of a continue to grow. We packed our family and left everything we knew. We new God was calling us to Texas so we went.

Shawn, (my husband), and I started at 3 farmers markets a week. Then frew to 4, 5, 6 and seven farmers markets every single week. Baking during the week, markets Fridays Saturdays and Sundays. Shawn,s brother moved down to help bake and work markets as well. During this time, three years time, we never lost faith in finding a store front. We kept making offers, would be in the negotation faze and then would lose it. We made an offer on over 7 place over that 3 year pieriod and lost them all. All still growing the business and supporting our family through markets and baking from home full time. The store front is what we thought we came here for. Little did we know, we were wrong.

In January of 2024. Three and a half years after we moved to Texas, two men Dusty and Tim, reached out to us and wanted to talk about partnering up with his wholesale Macaron Ice Cream business. He was distributing snacks, chocolates, and Macaron Ice Cream Sandwiches to hotels and resturants. Dusty was growing so quickly as well he wanted to build his own kitchen and hire a chef to create these treats and be apart of the Purpose vision. They found us though our amazing customers and their experience with our macarons. I was not sure what to think at first. I had never made ice cream in a batch machine before. I had this dream for little bakery shop and that what my eyes were on for 3 years. There was so many new things with a partnership and wholesale. We were also in negotiation with a store front at this time of course.

With heavy consideration and prayer, we decided to team up with Dusty and Tim. We left our B’s Sweet Treats and became Purpose Macarons. I was now a head Chef of a kitchen of people I would hire and train how to make the Macarons and ice cream. I would design a kitchen with Dusty that would be our ideal working environment. Shawn also joined Purpose with me. Working in the kitchen and delivering product. We came all the way to Texas to work together that wasn’t going to change. The opportunity was truly amazing that we were still able to do this together.

Looking back a year and a half later after making this decision with Shawn, we are so grateful. We never had any idea we go this direction in our career but it couldn’t have worked out better. We have so much more time with our kids, not working every weekend at markets. If we had a store front we would have had to be there all the time. Being a Chef at Purpose allows me to focus on the creative and quality of the product and not all the small business stuff.

This opportunity has forced me to learn new things, made me become a teacher and a leader. It has made me a better mom and wife. And I have a new family of friends with my employees and co workers. We are now in over 150 restaurants and 40 high end hotels around DFW. We are always changing our menu and keeping it fun and fresh. We are proud of our unique product, Macaron Ice Cream Sandwiches. But most of all we are so grateful of the journey.

Any places to eat or things to do that you can share with our readers? If they have a friend visiting town, what are some spots they could take them to?
This is a fun question! If my friend were to come visit we would check out many restaurants, shops and entertainment. We currently live in Plano TX. We would go to the Boardwalk at Granite park and go restaurant hopping to some of our favorites like Union Bear and The Yhat Club. We would go to The Star and have a night at Pete’s Piano Bar. We would walk the Katy Train in Dallas and check out the JFK museum. We would rent a boat and spend a day on the lake at Lake Lewisville. We would eat at a Meditation buffet and Hutchens BBQ. We would go to the Galleria Mall to shop. We would ride the electric scooters around Down town Dallas and eat at a roof top restaurant. We would check out the Dallas Aquarium and see a Live show at the Toyota Music hall. We would eat Korean BBQ at Niwa. We would walk the Arboretum Gardens.

Who else deserves some credit and recognition?
I would love to shout out my husband who always believed in me and this baking adventure. He stood beside me and baked along with me in this entire journey. He taught me a lot about baking and my self. He never douted this crazy journey we have been on together.

Website: https://purposemacarons.com/

Instagram: purposemacarons

Facebook: Purpose Macarons