In the latest episode of the Des Moines Arts & Leadership Series, I had the pleasure of sitting down with Sammy Mila, the talented owner of Crème, Des Moines' Asian-inspired bakery. Sammy’s journey from being a culinary specialist and food stylist for brands like Better Homes and Gardens to running one of the city’s most beloved bakeries is nothing short of inspiring.
Sammy’s Journey: From Stylist to Baker
Sammy’s background in food styling, recipe development, and her work with renowned brands gave her a unique edge when she stepped into the role of bakery owner. In the interview, she reflects on how her time in the media industry helped her develop a keen eye for aesthetic and flavor innovation—qualities that now set Crème apart in Des Moines.
Globally-Inspired Flavors, Midwestern Roots
One of the most exciting things about Crème is the way Sammy merges globally-inspired flavors with the Midwestern dessert traditions. From mochi doughnuts to ube milk buns, Sammy has introduced flavors that push the boundaries of what we expect from traditional baked goods. During our chat, Sammy shared how important it is to give people the chance to explore new flavors in a familiar, comforting way, allowing them to expand their culinary horizons.
The Midnight Munchies Concept
One of the most creative ideas Sammy has brought to Crème is the Midnight Munchies concept. This late-night twist on snacking offers customers the chance to indulge in cake slices, cookies, cocktails, and even ramen, all under one roof. Sammy explains how this idea was born from her own craving for something sweet and savory after a night out—and now she’s sharing that experience with the entire community.
Building a Creative Team
Crème’s success is not just about the desserts—it’s about the people behind them. Sammy talks about how she empowers her team to innovate and contribute creatively to the bakery. By fostering an environment of transparency and collaboration, she ensures that her team feels heard and valued. This team-first approach is a big part of Crème’s ability to push the envelope with new flavors and ideas.
The Role of Technology in Baking
Sammy also touched on the future of baking and the role technology can play in reducing the repetitive tasks in the kitchen, allowing her team more time for creativity. Whether it’s through advanced baking tools or new methods for shaping dough, she sees technology as a way to free up time and energy for experimentation and innovation.
Community, Local Partnerships, and Sustainability
Supporting local vendors is central to Sammy’s mission at Crème. By partnering with local makers who don’t have storefronts of their own, Sammy has created a space that uplifts other small businesses. This “rising tide lifts all boats” approach is core to how Crème operates, making it a hub for community collaboration and sustainability.
Advice for Aspiring Entrepreneurs
As one of the youngest members of Le Dames d’Escoffier and a 40 under 40 honoree, Sammy offers some invaluable advice for aspiring entrepreneurs: stay authentic. She emphasizes that building a business that stays true to who you are and what you believe in is key to long-term success. Authenticity, she explains, will attract the right customers and make running a business feel more fulfilling and sustainable.
Watch the Full Interview
There’s so much more to this conversation with Sammy Mila, from how she’s evolving Crème’s menu to her future plans for the bakery. Want to hear all the details? Be sure to watch the full interview on our YouTube channel!
👉 Watch the full interview here: https://youtu.be/yRqTVrXc1Kk?feature=shared
Comments