Meet Annie Chapman

We caught up with the brilliant and insightful Annie Chapman a few weeks ago and have shared our conversation below.

Alright, so we’re so thrilled to have Annie with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?

I definitely get my work ethic from my parents.

My father is currently 77 years old, going through chemotherapy, and yet everything he does still has to be completed 100%. If Dad is going to weed the yard, he’s going to pull even the smallest bits from between the bricks. If he’s going to help me fold towels at the bakery, they’re going to be all the same and in a neat little pile. If he’s building racecars with his friends, he’ll be outside until the car is done. Moreover, he’ll say it’s all nothin’. Just what anyone else would do.

My mother was one of the most determined people I have ever known. If she wanted something, she was going to get it. There was no mountain she couldn’t climb, no job she couldn’t do, no person who could tell her what to do. She always told me growing up to make sure I was able to stand on my own two feet, not depend on anyone, and that life could always restart.

I think hearing/seeing these things from my parents prepared me to deal with the amount of work that comes from owning a small business. There’s so much to deal with day in and day out, but you have to do it. That’s it. You just have to work hard to make it happen.

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

I’m very proud to say that my small business is growing! I’m on the way to opening a storefront in Montebello (hopefully in July!) and I’m so stoked!

What I do day to day could simply be described as baking — selling cakes and cookies, helping people celebrate special occasions, etc. But what I am trying to do, and what I hope to do more effectively once the shop is open, is offer people a way to connect.

It feels very much like people have become more distant from each other, and even though we are more global than ever, there’s a distinct lack of understanding. The reason I bake using the flavors I do is because I want people to have an opportunity to connect over food. An opportunity to say, “Hey, this is a thing I grew up with and it’s important because X.” or “Hey, I never knew this food was a thing and now that I know, I’m curious to know more about food from Y country.”

Eating is such a personal thing. Sharing a meal with someone is a vulnerable act. I want people to come to my shop and feel comfortable, seen, and happy while they share their pastries and their stories.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

For people who are just starting as an entrepreneur — specifically in food — I would say to keep the following three things in mind:
1. Ask for information. Do not be embarrassed or hesitant because you don’t know something.

If you don’t know the answer, if you don’t know how to do something, find someone who does or some webpage that will tell you. Often, specifically when dealing with government agencies, it’s hard to find that information online. Go to their offices, ask all the questions you want. It is their job to help you make informed decisions or do the right thing. If you’re paying people for work, ask them questions. Ask people in comparable positions questions. Ask Reddit questions. Always, always ask. I struggle so much with not wanting to overstep, so it’s hard for me sometimes to call something out without feeling knowledgeable. This has bitten me in the butt so many times, but if I’d done more research and asked more questions first, I wouldn’t have been in those situations feeling helpless.

2. Don’t marry yourself to one idea. Flexibility is so important.

While you don’t want to diversify too much, you must remember that trends change. Tastes change. One day, you’re riding the wave of some “new” flavor that everyone is crazy about, the next week, something else is popular. You can’t base your entire empire on one thing. Specifically if that thing requires loads of special equipment or ingredients. The last thing you want is to be stuck with cases of product that no one wants, or equipment that no one uses. Yes, have a specialty. Be great at a couple of things. But don’t be afraid to scrap those things if they stop working for you. As long as you have money coming in, you can always pivot. Once the money’s gone, it doesn’t matter how good you were at making red bean crêpe cakes with mochi filling. People are eating Japanese pancakes with chocolate matcha syrup now.

3. Enjoy your little victories, but don’t let them fool you into complacency. Keep your big picture in mind.

There will definitely be milestones along your small business / food journey that should make you feel proud or happy. Did Eater give you 5 stars? Party hardy! Did your Insta advertisement help you sell out? Fist bumps for everyone! But are you done? Is that it? No. So don’t let those things make you cocky or complacent. Use that momentum and those endorphins to push yourself even further into success.

Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?

I am always on the lookout for new wholesale partners and brand/product collaborations.

I currently work with 13 coffee and boba shops all over Los Angeles, and am looking to expand my network now that I can produce more at the shop. I try to work with other small business owners who value high-quality ingredients, source responsibly, and/or have a greater mission that their business aspires to. It’s really important for me to work with people who are going to be a good representation of my brand, and who I will feel proud to support as much as possible.

Regarding brand collaborations – my values are the same, but I like working with folks who have ingredients that I can include in recipes to showcase both my desserts and their amazing items.

If anyone is interested, they can always email me at [email protected].

Contact Info:

• Website: https://butter-lab.com
• Instagram: @butter_lab_la
• Yelp: https://www.yelp.com/biz/butter-lab-pasadena-2

Image Credits

Arian Mahboubian – Arian M. Photography
Hedy Yu – Rooted Fare