Life & Work with Barbara Hattrich

Today we’d like to introduce you to Barbara Hattrich.

Hi Barbara, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstory with our readers?
I started cooking rice and frying eggs when I was 9 or 10 years old…having just immigrated from the Philippines to new jersey in 1988 when I was 9 years old. the first thing I baked were box brownies when I was probably 11 or 12, and I haven’t looked back. I fell in love with baking because of the preciseness and science of it all. I started Baker’s Hatt in 2020 as a side gig when the pandemic started. my family and friends encouraged me to do so because why not? I really love baking and I just want to feed people… to introduce people to Filipino flavors and to rekindle those flavors Filipinos grew up with..or didn’t grow up with, but are curious in their adulthood.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It’s been a winding road. it took about 6 months to get all my ducks in a row when I started…getting my servsafe food handler certificate to get my GA Dept of agriculture cottage license. then I had to figure out exactly what items I wanted to bake and sell. there were lots of flour, sugar, eggs, and butter bought and used (at much cheaper prices than today). lots of trial and error and taste testing to get flavors and textures “just right.” it continues to be a work in progress, but I’m grateful for that…for growth (and regressions), peaks and valleys. it’s definitely all learning!

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I’m a mom, wife, and physical therapist. I bake at night when our son’s asleep.

I’m proud of my ube whoopie pies, which merge Filipino flavors with an American dessert. I like to consider the ube whoopie pies as my “gateway” to introducing a typical Filipino flavor to the metro Atlanta palate.

I’m proud of my bibingka, which is a Filipino rice cake that is both (not so) sweet and salty. I’m proud of it because I think it really brings Filipino immigrants the taste of home.

Can you talk to us about how you think about risk?
I’m more of a planner and not much of a risk-taker. I tend to think things through….ask the whys, what ifs, the processes, the (future) results (both desirable and undesirable). Starting Baker’s Hatt was definitely a risk I did not think I would ever do. But the rewards are so bountiful, and they came in rewards of new friends, new tastes, and a new (and oh so supportive) food community.

Contact Info:

• Instagram: @bakers_hatt