Alright – so today we’ve got the honor of introducing you to Tracy Montes. We think you’ll enjoy our conversation, we’ve shared it below.

Alright, Tracy thanks for taking the time to share your stories and insights with us today. Learning the craft is often a unique journey from every creative – we’d love to hear about your journey and if knowing what you know now, you would have done anything differently to speed up the learning process.

I have been a baker for as long as I can remember. I remember being 11 or 12 and making my first batch of chocolate chip cookies. I was so excited and proud when I saw the beautiful golden brown, fluffy cookies come out of the oven. They looked perfect! I remember everyone trying them and all the yummy noises that came along. Then I bit into one, and it was gross. It was super salty and disgusting. I had added 1 tablespoon of salt instead of 1 teaspoon, which perfectly preserved the cookies, but they tasted like the ocean.

I kept at it, and in 2014 discovered royal icing. I saw a set of Christmas cookies in a magazine, and thought they were the most beautiful cookies I’d ever seen. I ripped the page out of the magazine, bought all the ingredients, and ended up with nothing but a huge mess! There was icing everywhere! But I had so much fun, and I was hooked. I was determined to conquer the icing and be great at it! So I stalked other cookiers online and watched a ridiculous amount of YouTube cookie videos, and just kept practicing. I still learn new tricks and techniques the same way.

Being creative, and having a lot of patience is key in learning anything, and I think the same goes for food art.
You also have to be willing to mess it all up, throw it away, and start over. I had to get out of my head and get over my need to be perfect and the best, and just learn. Pay attention, and keep trying. Attention to detail, doesn’t hurt either.

Over the last several years I have learned the ins and outs of baking and royal icing. I’ve perfected my sprinkled sugar cookie recipe, and only myself and my daughter know it. I’ve learned the science behind royal icing and how it is it’s own being and continues to move until dry. I’ve learned that the consistency of your icing is key. I wish I would’ve understood the science of baking sooner, because knowing how it works makes creating designs, and more importantly fixing mistakes much easier.

10 years ago, for me, the internet wasn’t as accessible and easy to navigate as it is now, so I wasn’t able to find a lot of information on royal icing, and the cookie decorating process. So most of what I’ve learned has been trial and error. Lots of ugly cookies over the years. I’ve also never taken a cooking or baking class, other than a generic home ec class, in high school. When I was in college, I wanted to be an actress, I wasn’t even thinking of attending culinary school, baking was a just a hobby back then.

Tracy, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

My name is Tracy Montes and I am the creator and owner of Glitter and Sprinkles Sweetery. A boutique bakery specializing in custom cookies, cakes, and cupcakes. My primary title is Mom to 4 of the most awesome human beings and 2 dogs on the planet!

I started making cookies for friends and family as practice, because my kids wouldn’t eat them anymore and in 2016 I started, my side hustle cookie business, under a different name.

Like it often does, life took me down a different path in 2018 and I hung up my cookie cutters. But after a much needed “shake up” I came back to baking full time in 2020, Glitter and Sprinkles was born, and couldn’t be happier!!

When creating my cookies and treats I use only the best ingredients. I choose to use real ingredients such as real cream butter, rich Ghirardelli chocolate, and pure vanilla extract. I strive to make my cookies and desserts taste just as amazing as they look.

I love making and decorating cookies and gourmet desserts, and I knew from the very first time I touched the surface of a cookie with my piping bag that this was going to be a life long passion! Well, maybe not the first time, cause that was a mess, but you get the idea.

I welcome the challenge of creating a cookie or dessert that will not only be eye-catching but delicious as well. I absolutely love creating cookie art and of course I also enjoy helping people add something “a little bit extra” to their parties and events.

How about pivoting – can you share the story of a time you’ve had to pivot?

In 2021, after only 1 year in business my children and I relocated to a new bigger city. We were brand new and our closest family was 10 hours away in California. No one knew me, or Glitter and Sprinkles. I don’t know if it was because of the location change or because I didn’t post much during the move, but my social media following tanked. I didn’t lose many followers, but I definitely fell into whatever algorithm doesn’t share your posts. My regular clients were over an hour away, and gas prices were almost $5/gallon so delivery was tricky and expensive. I panicked and took a full time job, which cut my time to do desserts to almost nothing. I hated it!
In a last ditch effort to get Glitter and Sprinkles to the community, I sent some goodie boxes with custom cookies, cupcakes, and cocoa bombs to local schools and businesses introducing myself and G&S.
I found some Facebook groups of parents at the local university, of which my kids also attend. and offered free delivery on each goodie box. It worked! I sold almost 100 goodie boxes, and secured some big business customers who make regular orders.

Is there mission driving your creative journey?

My goal is to open a brick and mortar boutique bakery. I want to offer daily cupcakes, cookies, cake pops, chocolates, and more. We will also offer ordering and consultation for custom cookies and cakes.

There will be a hot cocoa bomb bar in the winter where you can pick your shell and your fillings. The cocoa bomb is built to order and served with steamed milk or coffee, and of course dessert.

In the summer, the cocoa bomb bar becomes a sugar shake bar, that sells the most over the top and delicious milkshakes topped with cookies, candies, cakes, and more.

There will be TV’s mounted where guests can watch live cookie and cake decorating, and videos when live decorating isn’t available.

There will be enough space to host decorating classes, private parties, and small events.

Glitter and Sprinkles wouldn’t be complete without a selfie wall to take photos of your beautiful desserts, but also a small retail space for all the specialty decorating and baking tools, trinkets and other items that can only be found online.

A bakery and an experience all in one, serving the most delicious and beautiful desserts that are always “a little extra”

Contact Info:

• Website: www.glitterandsprinklessweetery.com
• Instagram: @glitterandsprinklessweetery
• Facebook: Glitter and Sprinkles Sweetery

Image Credits
Tracy Montes Chloe Aaron