Amy Scherber is the owner and founder of Amy’s Bread, a nationally recognized bakery/cafe that specializes in hand-made, traditional breads as well as sandwiches, sweets, and old-fashioned layer cakes. Her company has two production kitchens and three retail cafes in New York City. Amy is passionate about delicious homemade food that is nutritious and wholesome.
Scherber grew up in Minneapolis and graduated from St. Olaf College with a degree in Economics and Psychology. After three years in a marketing firm, she realized her heart was in cooking and baking, and she made a bold and early career change. After graduating from the New York Restaurant School, Scherber worked as a cook at Bouley restaurant. She continued her training in France in three bakeries before returning to New York to pursue bread baking. She baked bread and pastries at Mondrian restaurant before starting her own business. She launched Amy’s Bread in 1992 in Hell’s Kitchen with 5 employees. The bakery was an immediate hit. Building its loyal customer base over the years, Amy’s Bread has become a New York institution. Today the staff has grown to 190 (hand-shaping dough requires a large staff!) and the bakery delivers to over 200 wholesale customers daily. Amy’s Bread continues to be recognized as one of the best bread bakeries in the United States. The bakery has been featured in the New York Times, New York Magazine, Time Out New York, Gourmet, Food & Wine, and Bon Appetit. The bakery celebrates its 19th anniversary in the summer of 2011.
Scherber has co-authored The Sweeter Side of Amy’s Bread and the recently released cookbook, Amy’s Bread, with Toy Dupree, one of five original Amy's Bread bakers and our executive pastry chef. Amy is an active member of several organizations that mean a lot to her: The Bread Bakers Guild of America, Women Chefs and Restaurateurs, Chef’s Collaborative, Bakers Dozen East, James Beard Foundation, and Slow Food.
Amy has received numerous awards in the culinary and business fields. Some of the significant recognitions include Crain’s "40 Under 40" Rising Stars in Business in 1997, New York Woman Business Owner of the Year for 1999 by NAWBO (National Association of Women Business Owners), Woman of the Year for 2001 by the Professional Women’s Exchange, NY, NOW New York’s Woman of Power and Influence for 2001, The James Beard Foundation nominee for Pastry Chef of the Year for 2001, and Women Chefs and Restaurateurs Golden Bowl award for Best Baker or Pastry Chef of the Year in 2003. In 2005, Amy was honored as Distinguished Alumni of the Year by Wayzata High School. In May 2006 Amy received an award from the US Chamber of Commerce as one of 60 Blue Ribbon Businesses for 2006, selected from among thousands nominated across the country. Most recently, Dessert Professional Magazine (November 2010) named Amy one of the 10 Best Bread Bakers in America.