From Combat Boots to Croissants: A Gael’s Journey to Pacifica’s Sweetest New Spot
At Poore Man Bakery, Amanda Poore trades high-risk flights for high-stakes pastry—where precision, patience, and a touch of artistry make all the difference.
It's 3:30 a.m., the streets of Pacifica, California, are silent except for the rhythmic crashing of waves. Inside Poore Man Bakery, the scent of browned butter and vanilla fills the air as Amanda Poore—former Marine Corps Huey pilot, classically trained pastry chef, and current Saint Mary’s MBA student—begins her day.
The bakery is new, but the dream has been years in the making.
From Cockpits to Croissants
For years, Amanda’s world was altitude, airspeed, and rotor blades. As a Huey pilot in the US Marine Corps, she operated one of the most iconic utility helicopters in military aviation. The job required precision, problem-solving, and the ability to stay cool under pressure—skills that, unexpectedly, would serve her just as well in the kitchen.
It wasn’t until she was stationed on Marine Corps Base Hawaii that she discovered her love of baking. “I had to teach myself how to cook,” she says. “And then I just fell in love with it.” What began as a casual hobby quickly turned into something more. Word spread. Cakes became birthday centerpieces, macarons disappeared within minutes. By the time the pandemic hit, she had become the go-to baker for families across the base, fulfilling orders when the rest of the world had come to a standstill.
That passion led her across the Atlantic to Le Cordon Bleu London, where she trained in traditional French pastry. “There were only seven of us in my class—four were American,” she recalls. “It was intense, but it was everything.”
She emerged with a sharp technical skillset, a refined palate, and a network of pastry professionals—including one who now works as a croissant consultant (yes, that’s a real job).
An MBA with a Purpose
While her training in pastry gave her the technical foundation to craft exquisite desserts, Amanda credits her MBA from Saint Mary’s College of California with empowering her to turn that skill into a sustainable business. “I’ve always loved baking, but understanding the financials, operations, and marketing strategies behind running a successful bakery—that’s where Saint Mary’s has made a huge impact,” she says. From business development courses to real-world problem-solving, her MBA has helped her navigate everything from pricing strategies to scaling production. The result? A bakery that’s not just creative but built to last.
Where Craft Meets Creativity
The menu at Poore Man Bakery is a masterclass in balance. While Amanda has made a name for herself in the wedding cake scene, she’s just as enamored with the precision of pastry—intricately layered croissants, glossy macarons, fruit-studded tarts that wouldn’t be out of place in a Parisian pâtisserie.
But she also loves to break the rules. She’s experimenting with a savory pastry, one that features an “everything seasoning” crust with a whipped cheese center. “I can’t wait,” she says, grinning.
Still, the surprises aren’t always intentional. When she set up shop in Pacifica, she discovered her oven was, well, temperamental. “It took me eight batches to get the macarons right,” she admits. “Baking is science. The smallest thing can throw it off.”
And while her days of flying helicopters might be behind her, traces of her Marine Corps past are always present. Even in the kitchen, she’s often seen wearing a faded Scarface HMLA-367 T-shirt under her baker’s coat—a quiet nod to the squadron where she once commanded the skies.
What’s Next for Poore Man Bakery?
Like any great pastry, the business is evolving. Amanda has been testing different marketing strategies—everything from social media engagement to local wedding platforms—and steadily building a devoted following.
For now, she’s here, rolling dough before the sun rises, perfecting wedding cakes, and delighting a community that has already embraced her.
When asked what defines success, Amanda doesn’t hesitate: “Repeat customers.”
In her very first week of business, she sold out within 30 minutes on opening day. By Saturday, she had quadrupled her production—and still sold out. “It has been a great reception here in Pacifica,” she says, “better than I could have imagined.”
Poore Man Bakery may have started with a name—but it’s quickly becoming something much bigger.
Craving something unforgettable? Visit Poore Man Bakery at 1625 Palmetto Avenue, Pacifica, CA to experience Amanda’s handcrafted pastries, cakes, and seasonal creations—all made with precision, heart, and a little bit of Marine Corps grit.
Open Thursday through Saturday, 7:30 a.m to 9:30 a.m.—or until sold out.
Come early… the great stuff goes fast!
