bake - July/August 2020 - 16

It starts
in the

Field...
Andrew's Pastries streamlined its menu to improve success.

bread, opening the door to serving new customers who
were not coming in before.
"All of these things helped us stay open," he says bluntly.
"You have got to step out of your comfort zone. Offering
value is critical right now."
Staying the course
Andrew's Pastries first opened in 1995 and has been at the
same location during its entire time in Marion. Originally
from Cleveland, Swartz and his family had moved to Marion
in 1982 when his father purchased a fast-food restaurant.
a degree in culinary arts and later studied at the Culinary
Institute of America in Hyde Park, N.Y.
Today, operating an open kitchen in his bakery lets
customers know clearly that there is nothing to hide.
This helps boost business. Trust is a bigger deal in the
COVID-19 world. They greet every single person who
walks into the bakery. That's a given. But the customer

"We are fortunate enough
to be versatile. Positives
came out of negatives."
Andrew Swartz, owner of Andrew's Pastries

16 < JUL-AUG 2020 | bakemag.com

ANDREW'S PASTRIES

Swartz graduated from Tri-Rivers Career Center in 1984 with



bake - July/August 2020

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