Millionaire University

Profitable Artisan Pies and Starting a Small Batch Bakery Business | Dini McCullough Amozurrutia

Sep 12, 2025
Guest
Dini McCullough Amozurrutia
Dini McCullough Amozurrutia, the founder of Dini's Divine Pies, transitioned from a legal career to creating artisan pies during the pandemic. She shares her journey of launching a small batch bakery at a winery with no culinary background. The conversation reveals the significance of storytelling in marketing her pies, navigating the challenges of pricing and operations, building a loyal customer base, and embracing seasonal flavors. Dini’s passion for baking and community shines through, making her story both inspiring and appetizing!
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ANECDOTE

Birthday Pie That Launched The Business

  • Dini started making key lime pie as a birthday challenge and it unexpectedly became popular among friends.
  • That single pie led to repeat requests and sparked the idea for Dini's Divine Pies.
ANECDOTE

Mother's Day Pop-Up Launch

  • Dini launched officially with a pop-up at Rocklands Farm Winery on Mother's Day after rapid licensing and training.
  • She passed county food manager certification and prepared to serve about 500 people that day.
ADVICE

Set Legal And Health Foundations First

  • Establish legal and safety infrastructure before launching a food business, including LLCs, insurance, and certifications.
  • Use your professional skills to handle licenses and health-department requirements early.
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