Amy Hatwig

With nearly two decades of food industry experience, Amy Hatwig brings a wealth of professionalism, diverse expertise, and lasting partnerships to any position in food development. After completing her degree in Pastry and Baking at the California Culinary Academy and finishing further studies at Napa’s Culinary Institute of America, Amy has honed a broad range of food industry skills: recipe development, food styling, non-traditional ingredient baking, food preparation, French pastry-making, wedding cake decoration, and business consulting, to name a few.

After sharpening her French pastry skills under the watchful eye of French-trained pastry chef Sarah Lambert at Mill Valley’s Patisserie Lambert, Amy branched out and founded AmyCakes, a successful wedding cake business. After four years helming AmyCakes, she moved on to Paula LeDuc Fine Catering, where she served as executive pastry chef and had the honor of working alongside culinary rock starts Daniel Boulud, Alice Waters, Bradley Ogden, and Thomas Keller.

Amy’s consulting roles have incorporated partnerships with Beautiful! and Oakland bakery Bakesale Betty. Partnering with Beautiful!, Amy worked with non-traditional ingredients and sweeteners, developing formulas and calculating food costs for the start-up business. During her time consulting for Bakesale Betty, Amy advised on the store’s original business plan, and continues to develop recipes and treats both sweet and savory for the wildly successful bakery; she also paired up with culinary powerhouse Williams-Sonoma to launch a Bakesale Betty cookbook and product line.

Amy is a consultant for Meyer Corporation, where she advises on bakeware and recipe development; she also continues to cook and style food for clients such as Sunset Magazine, Target Corp, and Kikkoman.

Articles & Recipes by Amy Hatwig

  • Chocolate Ganache

    Chocolate Ganache


    Chocolate ganache can be used as a filling, frosting or glaze. It can also be used as a chocolate truffle base, truffle filling or a filling in a tart. Because this recipe has only 3 ingredients, use good quality chocolate. Ganache is a staple in every Pastry Chefs kitchen! Continue reading

  • Pignoli Cookies

    Pignoli Cookies


    Pignoli Cookies are traditional almond cookies rolled in pine nuts and served during the holiday season. They’re crunchy on the outside and chewy on the inside. If you are an almond lover, you will love these cookies. Once these cookies are piped and topped with pine nuts you will need to practice patience; they need to dry for at least 8 hours before baking and enjoying. They are worth the wait! Continue reading

  • Oatmeal Cookie recipe brands - 2

    Oatmeal Cookies


    Oatmeal cookies are always a crowd pleaser and a family favorite. It’s one of the most popular cookies next to the classic chocolate chip. Experiment with different nuts and dried fruits: pecans, pistachios, almonds, chopped dates, dried cranberries, etc. You can’t go wrong whichever way you go. Continue reading

  • Caramel Browned Butter Chocolate Filling
  • Butter Cookies 1

    Butter Cookies


    These butter cookies are intended for piping with a star tip, using a cookie press or scooping into a molded decorative cookie pan. These bake up very buttery and tender and are best served with jam or dipped in chocolate. Continue reading

  • Sweet Tart Dough

    Sweet Tart Dough


    This is the perfect dough for fruit tarts and cream pies. It’s easy to work with and does not crumble as you try to mold it into a pan. The almond flour gives it a nice nutty flavor. Try substituting hazelnut flour instead of almond flour for a darker color and taste that pairs well with chocolate fillings. Continue reading

  • Pie Dough
  • Pound Cake Glaze

    Pound Cake Glaze


    Related Recipe: Buttermilk Pound Cake

  • Buttermilk Pound Cake

    Buttermilk Pound Cake


    This cake is that kind of everyday cake you want around the kitchen. The crumb is moist, tender, tangy and flavorful. This buttermilk pound cake is best enjoyed the day after it is baked and has time to develop its flavors and to allow the glaze to really seep into the cake. Continue reading

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