We’re excited to introduce you to the always interesting and insightful Hana Epstein. We hope you’ll enjoy our conversation with Hana below.
Alright, Hana thanks for taking the time to share your stories and insights with us today. What’s the backstory behind how you came up with the idea for your business?
Bakehouse on Village was born out of both passion and purpose. I’ve always loved to bake—some of my earliest memories are of being my dad’s “little chef” in the kitchen, proudly presenting our creation to the family while both being covered in an array of ingredients. As I grew older, baking became my creative outlet. I started challenging myself with more elevated treats and developing my own recipes, like apple-pie stuffed brioche. I was the kid who was always giving baked goods to my friends and neighbors (not that they ever complained). They were the ones who first told me that I should sell my baked goods one day, though I never seriously considered it at the time.
After college, I pursued a career in sustainability—a field I deeply care about—but that unfortunately didn’t leave me with a lot of time or energy to bake. While earning my master’s degree, my grandmother moved in with my family, and during that time, I rediscovered my love of baking (like many other people during the pandemic). She had a sweet tooth that rivaled mine—needless to say that she was very happy with her new living arrangement. She told me all the time that we should turn our back deck into a little café where people could come pass time with gourmet baked goods. At the time, I laughed it off as one of her endearing kooky ideas—but it ended up planting a seed in my head. Encouraged by her enthusiasm, I applied for my food permit, and that simple step made the idea of a bakery suddenly feel tangible.
After she passed, that dream stayed with me. A few years into my sustainability career, I started to feel like I was neglecting a part of myself by not baking as much. I began researching ways on how I could start earning money from my passion for food, and that’s when I discovered the concept of microbakeries. It felt like the perfect middle ground—something I could build from home that still reflected my values of quality, sustainability, and community connection.
Living in a small, artsy town full of people who value local craftsmanship, I realized the potential a gourmet home bakery had—especially one that focused on handmade, high-quality products crafted with European butter and chocolate, and other premium ingredients. On March 1, 2025, Bakehouse on Village officially opened! What began as a childhood dream (and a sweet idea from my grandma) has become a small business that brings people joy, one cookie at a time.
Hana, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
I’m Hana, the founder and baker behind Bakehouse on Village, a small gourmet home bakery based in Katonah, New York. My menu features a mix of signature favorites—like my *award winning* Brown Butter Chocolate Chip Cookies, Challah, and Cinnamon Crunch Granola—and rotating seasonal specials. I also offer some allergen-friendly items, so more people in the community can enjoy the Bakehouse experience regardless of dietary needs. I operate on two types of bake days: pre-order days, where customers reserve items ahead of time, and pop-up days, where I release limited batches of freshly baked sweet treats for same-day pickup.
What truly sets Bakehouse on Village apart is my commitment to professional craftsmanship and quality without compromise. Each product is handmade, using high-quality ingredients like European butter and chocolate, pasture-raised eggs and other top tier ingredients that most home bakers might not splurge on. This saves my customers time, energy, and the expense of sourcing and baking these sweet treats themselves.
I take great care to test, refine, and perfect every recipe before it ever makes it to my menu—my customers know that when they purchase something from me, it’s been thoughtfully developed and executed with precision. Because I operate on a small scale, I have the luxury of doing things the right way rather than the fast way. My goal is to have my customers experience that unmistakable “made with love” feeling in every bite.
Ultimately, Bakehouse on Village isn’t just about selling baked goods—it’s about creating something special for my community. I take immense pride in offering products that feel indulgent yet thoughtful, familiar yet elevated. My customers often tell me that nothing else compares to my baked goods, and that’s exactly what I aim for: to provide an experience that feels like a rare treat, made by someone who genuinely cares about every detail. There’s truly nothing else like this in my community, and that’s part of what makes this journey so rewarding.
How do you keep in touch with clients and foster brand loyalty?
Community is at the heart of everything I do. I love connecting with people in town—whether it’s chatting with neighbors downtown, donating baked goods to local events, or simply spreading the word in casual conversation. I also engage regularly with my customers online through Instagram and text updates, where I share new menu drops, seasonal specials, and behind-the-scenes glimpses of the recipe developing and baking processes.
To thank and reward returning customers, I’ve introduced a loyalty code program and post-purchase surveys to gather feedback and continuously improve. Sustainability is another key part of my business model—I offer a granola jar return program, where customers receive a discount on future purchases when they bring back their empty glass jars. Soon, I’ll be introducing reusable tote bags featuring my logo, gifted to customers who place larger pre-orders.
Ultimately, I believe loyalty comes from consistency and trust. By never compromising on quality and maintaining a personal connection with each customer, Bakehouse on Village has built not just a clientele—but a community of supporters who genuinely love what I do.
What’s been the most effective strategy for growing your clientele?
My growth has been very grassroots and community-driven. I use social media platforms like Instagram, Nextdoor, and Facebook—not only on my own pages but also through community and chamber of commerce groups—to share updates and connect with local customers. I’ve also found that traditional methods still work wonderfully in a small town: mailbox flyers, bulletin board posters, and word-of-mouth have been incredibly effective tools.
One of my favorite strategies is personal outreach. If someone mentions a flavor or product they’d love to see and I end up making it as a special, I reach out directly to let them know—it’s a small gesture that makes a big difference. I also share free samples at every pop-up bake day—it’s my favorite way to introduce new people to my products and to thank returning customers for their support.
Beyond local outreach, I’ve also connected with other bakers across the country through microbakery groups online. We share tips, ideas, and encouragement—lifting each other up rather than competing. Still, the most powerful marketing has always been genuine enthusiasm from happy customers. When people taste something they love, they can’t help but tell their friends—and that’s been the most fulfilling (and effective) growth strategy of all.
Contact Info:
- Website: https://bakehouseonvillage.com
- Instagram: https://www.instagram.com/bakehouseonvillage/
- Facebook: https://www.facebook.com/bakehouseonvillage
- Other: Google Maps: https://www.google.com/maps/place/Bakehouse+on+Village/@41.2652842,-73.6941567,17z/data=!3m1!4b1!4m6!3m5!1s0x89c2b1890b7ee861:0x9ec600559bb7ed70!8m2!3d41.2652842!4d-73.6915818!16s%2Fg%2F11xz30pbx9?entry=ttu&g_ep=EgoyMDI1MTAwOC4wIKXMDSoASAFQAw%3D%3D
Apple Maps:
https://maps.apple.com/?address=14%20Old%20Village%20Ln,%20Katonah,%20NY%20%2010536,%20United%20States&auid=14790601661490497238&ll=41.265263,-73.691571&lsp=9902&q=Bakehouse%20on%20Village
