For the brains behind Bryn Mawr’s beloved The Bakery House, business and baking are “all about math.” Sandy Stauffer was 26 years old and a math major at West Chester when she started her wholesale baking business, writes Kim Douglas for Main Line Today.  

Since the beginning, her muffins have been the most popular of her confectionary products, even approached by Starbucks at one point. The Newtown Square-raised entrepreneur grew up baking from scratch with her mother.  

Now her 35-employee bakery, with a location in Bryn Mawr that’s been open since 2012, can bake up to 900 apple-pecan-caramel pies for Christmas, over 2,500 for Thanksgiving, and an abundance of cookies year-round.  

Stauffer tells Main Line Today that she loves experimenting with new recipes, such as the strawberry crisp. For the summer, she is planning on baking a blueberry crisp, with local blueberries.  

While her business may not be gluten-free, she is planning on introducing gluten-sensitive products as well.  

Read more about the Bryn Mawr bakery in Main Line Today.  

More about Bryn Mawr’s Bakery House.