Conversations with Rosetta Hummel

Today we’d like to introduce you to Rosetta Hummel.

Hi Rosetta, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
It all started when I was 4 years old. When I was little girl I’ve always been fascinated with foods, cooking and the techniques of cooking and baking. I used to watch my mother and my grandmother bake and cook all the time. I remember when I was little, we a had a teacher who came to visit me at my house in Dallas, Texas(that is where I am from). The teacher told me to open the can of grape juice and then add water. When I open the can of grape juice, pour it in the pitcher and then I added water. That was when my whole world has change. I was so fascinated by that! That when I knew I was suppose to be in the kitchen, but I wasn’t sure what I was suppose to do in the kitchen.
Overtime my grandmother would come visit and we would cook different southern food and bake different southern desserts such as Molasses cookies, Pecan pie, coconut cake, apple pie, sugar cookies. Then when I got to high school. I went to a deaf school. MARYLAND SCHOOL FOR THE DEAF IN Frederick, Maryland. I had a high school teacher asking all of my senior classmates what they want to be or do when they graduate high school. Most common teacher, asl teacher, coach for a deaf school football team, or work at a deaf school or deaf college like Gallaudet University. When it got to me, with PRIDE I said “I want to be a chef!” Then my teacher was like no, you can’t. There is no deaf chef.” I was upset and hurt and I told my mother about that. My mother move to Chicago, Illinois to work for the government. I became homesick and decided to move out of Maryland and be with my mother in Chicago. When I was staying with her. She was like “now Zetta, you can’t sit around and do nothing. You either get a job or go to school.”
I was like I’ll go to school. That is when she ask me “what do you like to do, what do you enjoy doing?” That was when I realized I actually enjoy baking and cooking. Then she said go look for a culinary art school. So I did and I went to the Illinois Institute of Art at Chicago. I have a AAS degree in Culinary Art 2008, Certificate in Professional baking and Pastry 2009 and I have a Bachelor of Science in Hospitality Management 2011. So I manage the front, the middle and the back of the house! Also in Chicago, I had a hard time finding a restaurant job. Many people wouldn’t hired me because I’m deaf. But they were impress with my skills but I can’t hear. So with the love and support from families, friends, classmates, teachers. They all said start your own business. I do know I came from a long line of educators and entrepreneurs in my family. I did a college capstone. I had to do a research and statistics of the city of Loveland,Colorado. That was where I did my business plan for my business. I started my business in April 2012. Been in business for almost 15 years and professional chef/pastry chef for 18 years.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
I knew it will be a struggle and a challenge to start a business. I learn that in school. I had few teachers telling me that the first 5 years will be a challenge. Meaning I have to get myself out there. Introduce people to my business and tell them who I am. That was hard, to be honest. It took me a long time, but by Covid 2019. My business hit it off fast! People came to me for pastries during covid and I had baby at that time too. I also admit another challenge is that I hear people tell me all the time baking in Colorado is hard. That was when I knew I’ll try Colorado high altitude baking. I’ve bake everywhere, and that when I decided that I am going to challenge myself baking in high altitude. I would say the most hard part for a hearing person is that I don’t answer the phone. That upset a lot of customers. They all assume that I’m too busy to answer the phone. My mother had to explain to everyone that she is DEAF and that she doesn’t talk on the phone, but she speak very well.

As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I specialize in classical European pastries and desserts and I used international spices with an American twist. Basically I used European techniques on how to bake and I used high end and high quality products. Now I’m more focus on bringing southern desserts to Colorado since there are so many European bakery here. I’m proud of all of my ancestors recipes. I make Bourbon Pecan pie, Grammie’s Teacakes (my grandmother recipes) Big Momma’s Bread Pudding, molasses cookies, coconut cake with pineapple filling. I’ve learn that I enjoy baking and that it has been my passion and my dream since I was 4 years old. Finally found something that I am good at and that what set me apart from everyone.

Can you talk to us a bit about the role of luck?
It took me 2 years and half to master the altitude. I admitted I struggle with the baking, throwing away money and keep on practicing to master this altitude. That was the bad luck of the business I almost gave up. But I had to take a two month break to thinking about what I was doing wrong. I was in downtown Loveland for 6 months and that completed my 5 years business plan. Which is good. Before Covid-19 it was hard to keep getting my name out there and try to get more orders. When Covid-19 hit, my business hit it off real fast. I was getting orders from left to right. I was getting a lot of wedding requests, birthday, events. I wouldn’t say bad luck, but the worst part is communication to hearing person and mostly I frustrated few hearing customers that I speak so well.

Contact Info:

• Website: https://Zettamarie.com
• Instagram: Zettamaries
• Facebook: Zetta Marie’s Patisserie