Today we’d like to introduce you to Danielle Schwartz.
Hi Danielle, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
When I moved to Coppell in 2014, I met a community of lovely people, many of whom became my close friends. Coppell is a community where people come together to support one another, especially during difficult times when people are sick, having surgery, battling terminal illness and grieving loss. I participated in multiple meal trains over the years and unfortunately, many of my Coppell friends were the ones receiving the meals and desserts I prepared. The encouragement to “do something” with my food became a regular topic of conversation and it was then that my wheels began spinning. I started my research on selling baked goods out of my home and I learned everything I needed to know to start a cottage food business.
I started my cottage bakery officially on July 18, 2021. I started my business naming it Baked With Love Coppell, but I recently rebranded to Love In Every Bite by Dani since I am providing more food prep services, more options and I have extended service delivery to neighboring communities like Grapevine, Southlake, Keller, Plano and recently had a customer in McKinney.
My love for baking began in my childhood with my first easy bake oven in the early 80’s. I loved that little oven! I used to make cakes for my siblings and their friends. My love for cooking comes from my family roots – we are that family who always has too many cooks in the kitchen! My passion for cooking really took off in 1997 when I worked for Whole Foods (Chicago) in the prepared foods department for a couple of years. It was like having a culinary school built into your job.
I truly am grateful for all of the love and support I have received from friends, family, colleagues, former coworkers, neighbors and from new customers within the community. I am constantly humbled by the feedback and reviews. To quote Anthony Bourdain, “When someone cooks for you they are saying something about themselves. They are telling you who they are, where they come from, what makes them happy.”
I maintain food safety credentials as a certified food manager. I am a member of the International Charcuterie Association, a member of the Coppell Women’s Club and a member of Homemade Texas, an organization supporting home entrepreneurs.
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?
Starting any new venture comes with its share of struggles and challenges. For me, it’s been about finding the right balance, and I’m still learning! It’s easy to get caught up in taking on too many orders and trying to serve as many people as possible, but eventually, it can catch up with you. That can jeopardize the initial passion that got you started. I definitely don’t want to burn out from something I love, like making people happy with my food.
The other obstacle is pricing in this industry. The cost of food is crazy expensive to begin with and then you have to factor in time, supplies, packaging and overhead. I’ve been told my pricing is too low and I’ve been told my pricing is too high. I’ve also been told that it’s reasonable/competitive. I am constantly researching this based on where we are located and the quality of the ingredients I am using because I want to be fair, but I also have to make a living.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
My career began in Chicago in the field of social services and mental health services. I worked for Jane Addams Hull House Association with children and adolescents who were removed from their parents and placed in foster care, group homes and independent living programs. I started as a case manager and climbed the ladder to a clinical position at Uhlich Children’s Home and then accepted a supervisory position for another agency, Adapt of Illinois, before I left Chicago. Working in Chicago was probably the most eye opening and life altering journey I had ever experienced. Some days I was met with sadness. Some days I was met with joy. Some days I was met with fear. Some days I was met with heartache. But everyday I was met with worry and concern for the youth we served, especially the teen parents and their babies and children who were in the pregnant & parenting teen programs. I would never trade these experiences for anything. It was the most selfless kind of work that shaped and molded me to constantly want to make a difference in the lives of others.
In 2002, I moved to Tampa, FL and started working as a mental health clinician for a foster care agency and transitioned into the role of Clinical Supervisor and then Director of Clinical Operations until 2013. I worked with a team of mental health clinicians and behavior analysts serving children of all ages. We also provided therapeutic training to those who were interested in becoming foster parents. During my time in Florida, I also contracted with agencies to write Comprehensive Behavioral Health Assessments and provided targeted case management services.
In 2014, I moved to Dallas, TX and started pursuing a new career path in Human Resources. It was time for me to transition out of child welfare and mental health. My son was six years old and I just could no longer be on-call 24/7 for crisis intervention and incident reporting. My attention had already been compromised from these demands his first six years of life. Human Resources wasn’t entirely new to me, though because I had a great amount of exposure to recruitment, interviewing, onboarding employees, disciplinary measures, promotions, salary increases and terminations. I have really enjoyed HR, working with executive teams, managers and employees. It’s another type of position that pushes you out of your comfort zone, which is always a good thing. I especially enjoyed motivating, coaching and encouraging employees to pursue their ambitions and goals.
No matter where I was in my career, I consistently pursued creative outlets as a side hustle. In Chicago, I worked a second job as a server for a popular restaurant across from Wrigley Field on weekends and after that I started working at Whole Foods in the prepared foods department as my second job. These environments were fun and full of life allowing me the opportunity to work with so many talented and creative individuals. It also helped me separate from the difficult work involved in social services.
When I was in Florida, I started a gift basket business out of my home and became a vendor crafting wreaths, floral arrangements, centerpieces and assorted gifts at the local farmer’s market on weekends.
In Texas, upon launching my career in Human Resources, I started creating and selling handmade jewelry and participating in weekend vendor events. I continued this even when I started my home based cottage bakery business because I experienced a layoff right after COVID took us by storm. I was in between jobs and had just lost my best friend very quickly to a rare and terminal cancer that took her within 8 months from the date she was diagnosed. I mention her because the year before she passed, she encouraged me to start a charcuterie company. She loved the boards I put together and she was my biggest fan. I hesitated because charcuterie had already become such a popular small business idea and I felt like I was too late to the game. I learned otherwise, though, and it is one of my favorite menu items that people order.
My priority now is my food business. I needed to figure things out to make this work because I experienced a layoff almost a year ago and this has been the most challenging and most difficult employment searches I have ever encountered. I have always been fortunate to have colleagues and former co-workers who recruited me to new positions, but everyone I talk to says the same thing – that the job market is horrific right now.
At the end of the day, my career path has always been about serving others in a variety of capacities. This is what I do. This is what I love. This is who I am.
What matters most to you?
What matters most to me is living a life built on real connection and genuine purpose. I know what grounds me and what brings meaning into my life, and I’m not afraid to prioritize those things. The moments that stay with me aren’t loud or perfect—they’re honest. They’re the conversations where I feel seen, the shared laughter that lifts the weight off the day, and the relationships that make me feel supported and understood.
My creativity is a big part of that. When I’m baking or creating something with my hands, I’m fully in my element. It’s where I feel steady, focused, and completely myself. There’s a kind of confidence that comes from turning simple ingredients into something warm and comforting. It’s my way of showing care, offering joy, and bringing a little more light into the world. I don’t do it for praise—I do it because it’s part of who I am. I do it to bring happiness into the lives of others.
What matters most to me is standing in my authenticity. I don’t need to be perfect, but I do need to be true to myself. I value intention, honesty, and showing up with heart. I believe in putting effort into the relationships and work that matter, and letting go of the pressure to meet everyone else’s expectations.
At the end of the day, what matters most to me is clear: the people I choose to invest in, the things I create with care, and the confidence that comes from living in alignment with who I really am.
Contact Info:
- Website: https://bakesy.shop/b/love-in-every-bite-by-dani
- Instagram: https://www.instagram.com/loveineverybitebydani/
- Facebook: https://www.facebook.com/bakedwithlovecoppell/
- Linkedin: https://www.linkedin.com/in/daniellerschwartz/
