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My name is Rebecca Dillon, and I am the founder and owner of Buttercup's Bakery. I named this bakery after my dog Buttercup. She was a very cute, energetic, and loving dog. I grew up with both grandmothers having a love for baking, and a dad with a love for cooking. I started cooking at a young age because I am a very picky eater, and my first "gourmet" meal was good old fashion boxed mac and cheese.
My name is Rebecca Dillon, and I am the founder and owner of Buttercup's Bakery. I named this bakery after my dog Buttercup. She was a very cute, energetic, and loving dog. I grew up with both grandmothers having a love for baking, and a dad with a love for cooking. I started cooking at a young age because I am a very picky eater, and my first "gourmet" meal was good old fashion boxed mac and cheese.
Every Christmas I remember making piles upon piles of cookies with both my Italian and French Grandmothers. As I continued cooking and baking, I sought challenge. I started making different types of pasta, and my dad taught me how to bake bread. Becoming more inspired, I decided to make eclairs for a friend's birthday. From there I discovered a more pristine style of baking. About a month later I encountered the exquisite French delicacy, the macaron. I then worked for two years, perfecting these exotic sandwiched cookies.
Every Christmas I remember making piles upon piles of cookies with both my Italian and French Grandmothers. As I continued cooking and baking, I sought challenge. I started making different types of pasta, and my dad taught me how to bake bread. Becoming more inspired, I decided to make eclairs for a friend's birthday. From there I discovered a more pristine style of baking. About a month later I encountered the exquisite French delicacy, the macaron. I then worked for two years, perfecting these exotic sandwiched cookies.
In the summer of 2018, my friend Eva, of Eva's Kitchen, asked me to work for her at our local farmer's market. After my first day, she asked me to bake my specialties with her and sell my pastries at the farmer's market in her booth. I was overjoyed! My first attempt at presentation was not stellar, but I soon learned how to target my appropriate audience, increase my sales, and most importantly, share my love of baking with the Steamboat Springs community. I started making bread, pies, and pretzels. These items proved to be popular and soon my baked goods were selling out most weekends.
In the summer of 2018, my friend Eva, of Eva's Kitchen, asked me to work for her at our local farmer's market. After my first day, she asked me to bake my specialties with her and sell my pastries at the farmer's market in her booth. I was overjoyed! My first attempt at presentation was not stellar, but I soon learned how to target my appropriate audience, increase my sales, and most importantly, share my love of baking with the Steamboat Springs community. I started making bread, pies, and pretzels. These items proved to be popular and soon my baked goods were selling out most weekends.
In the summer of 2019, I introduced my own bakery. 2020 was interesting but overall very educational. Now as I conclude my senior year of high school, I start on four years of sharing my love for baking at the Steamboat Springs Farmers Market. I then attended Johnson and Wales University in Providence RI and majored in Baking and Pastry Arts. I graduated in 2023 and am currently the Pastry Chef at Ventuno an Italian resturant on Nantucket, MA.
In the summer of 2019, I introduced my own bakery. 2020 was interesting but overall very educational. Now as I conclude my senior year of high school, I start on four years of sharing my love for baking at the Steamboat Springs Farmers Market. I then attended Johnson and Wales University in Providence RI and majored in Baking and Pastry Arts. I graduated in 2023 and am currently the Pastry Chef at Ventuno an Italian resturant on Nantucket, MA.
Special thanks to Kathleen Walsh for all the amazing pictures of the food; Eva for helping me get started; Mom, Dad and Patrick for their support; Giulia for the awesome logo and unfailing friendship; and both grandmothers for inspiring me.
Special thanks to Kathleen Walsh for all the amazing pictures of the food; Eva for helping me get started; Mom, Dad and Patrick for their support; Giulia for the awesome logo and unfailing friendship; and both grandmothers for inspiring me.
My first week with an aesthetic presentation, working at Eva's Kitchen (2018).
Me going through the process of making my famous macarons.
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