Today we’d like to introduce you to Jamie Callaway.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I’m one of those really fortunate people who figured out my path early on. I was about five years old, standing in the kitchen with my mom and my grandmother making egg custard, and I was done for. That was it.
The kitchen made sense to me in a way the rest of the world didn’t. There’s something about the rhythm of it, the creating, the way everything comes together—it just clicks in my brain.
I spent over 15 years working in upscale bakeries, learning as much as I could, figuring out what I loved and what I didn’t. Eventually, I hit a point where I knew I needed to do it my way. So in 2019, I took the leap and started Comfort and Joy. I didn’t have some perfect, mapped-out plan—and honestly, that’s probably why it worked. I’m the kind of person who sometimes needs structure, but a lot of the time, the best things I make come from thinking on my feet and just going for it.
And then, of course, 2020 happened. That was… a moment. I had to learn fast, pivot faster, and really figure out how to keep my business visible and moving forward. I leaned into marketing, found my people, and just kept showing up, even on the days it felt a little impossible.
Now, Comfort and Joy has grown into something that feels really true to me. It’s not just about baking—it’s about creating something that makes people pause for a second and feel good. Comfort, nostalgia, a little bit of happiness in the middle of everything else. I like to say I’ve turned into a bit of a Wilhelmina Wonka in my own way—always dreaming up something new, always chasing that moment when someone takes a bite and you see it hit. That feeling is pure Joy to me.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Not even a little bit smooth. I don’t think this kind of path ever is.
In the beginning, it was a lot of “figure it out as you go.” I didn’t have a clear roadmap, and there were plenty of moments where I was second-guessing everything—pricing, time, energy, whether I was doing too much or not enough. And when you’re doing it mostly on your own, every decision feels bigger because it all falls on you.
Then 2020 hit right after I started, which forced me to adapt really quickly. There wasn’t time to sit and overthink—I had to learn how to pivot, how to market myself, how to stay relevant when everything around me felt uncertain. That was a huge learning curve.
There are also the physical and mental parts people don’t always see. Baking at this level is a lot of long hours, a lot of standing, lifting, late nights, early mornings—and trying to balance that with family and life outside the kitchen. It can be exhausting. Mentally, there’s always that pressure to keep creating, to keep things fresh, to keep people interested while still staying true to what you love.
I am grateful because those struggles shaped everything. They forced me to get scrappy, to trust myself more, and to figure out what actually works for me—not just what looks good on paper. It hasn’t been easy, but it’s been worth it.
We’ve been impressed with Comfort and Joy , but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Comfort and Joy is built around one thing: flavor that actually makes you stop and enjoy what you’re eating.
I specialize in bold, gourmet flavor combinations and specialty sweets. If someone comes to me and says, “I want a cake that tastes like a Snickers bar,” my answer is, “okay, let’s build it.” We walk through it step by step and create exactly what they’re craving. That creative process is one of my favorite parts of what I do.
I can do anything from cookies, brownies, specialty bars, cakes, mini desserts, and candies. I’ve really found my lane in that space, and I love it. Whether it’s a simple classic or something more unique, I want it to feel intentional and worth it.
Mini dessert weddings are one of my favorite things to do. There’s something about having a table full of different options—little bites of everything—that makes people light up. It’s like edible dopamine. You don’t have to commit to one dessert—you get to experience a bunch, and that makes it feel fun and personal.
Flavor is always the focus for me. I want it to pop. I want you to take a bite and immediately know there was thought behind it. Every texture, every layer, every combination—it’s intentional. I don’t do boring, and I don’t do anything halfway.
You can usually find my desserts in a couple of places. I have a mini fridge stocked over at Westside Market (booth 214, where I share space with a friend), and I rotate items regularly so there’s always something new to try.
I also run a front porch setup out of my home, which is probably the most “me” part of the business. I keep a mini fridge stocked for daily grab-and-go and order pickups, and during the summer I open it up more like a weekend bakery—Friday through Sunday—with fresh breads, cake slices, small cakes, buns, cookies, and candies. It’s easy, local, and very come-as-you-are.
If you want to order, the best way to reach me is through my Facebook page. You message me, we figure out what you want, and we build it together. Then you can pick up from my porch or coordinate pickup at Westside.
At the end of the day, I just want people to feel like what they got was worth it. Like it was made for them—because it was.
What makes you happy?
I look forward to seeing the look on their face when bliss takes over.
There’s this really specific moment I’m always chasing—when someone takes a bite and it just melts the moment into Joy. They pause, they light up a little, maybe look back at it like, “okay… yeah.” That right there is everything to me.
I also genuinely love being in the kitchen. It’s where my brain makes the most sense. Figuring out flavors, building something from an idea, tweaking it until it’s exactly what I want—it just clicks in a way not a lot of things do.
And I love taking care of people through food. Whether it’s a custom order, a random treat someone grabbed because they needed a little something that day, or a full dessert spread for something big—I like knowing I got to be a part of that moment.
Outside of the kitchen, my happiness is really grounded in my people. My friends and my family bring me so much joy, and Vinny, (my husband) has truly been my rock through all of this—through the long days, the risks, and all the figuring-it-out moments. He’s steady in a way that keeps me going.
It’s simple, but it matters to me. Creating something that makes people feel good, and having people in my life that do the same for me—that’s what makes me happy.
Contact Info:
- Instagram: https://www.instagram.com/comfortandjoy13
- Facebook: https://www.facebook.com/share/18UqN46fva/
