For Christy Weaver, a career in baking and pastry arts began with a simple discovery: she learns best by doing.
“I’m very kinesthetic,” Weaver said. “I learn best by using my hands, by actually making something and seeing the result.”
That hands-on learning style led her to the baking and pastry arts program at ĢƵios Indianapolis, where supportive faculty and hands-on labs helped turn curiosity into a career. Today, Weaver serves as lead baker at , a Zionsville bakery known for its handcrafted pies that ship nationwide.
The bakery and its owner, Kelly Maucere, were recently featured in the latest issue of for their extraordinary support of ĢƵios students. Over the years, Maucere has welcomed nearly 15 ĢƵios Indianapolis baking and pastry interns into her kitchen, hiring many of them and helping turn student passion into lasting careers.
Weaver is one of those success stories.
Her journey from ĢƵios student to lead baker reflects the kind of opportunity the college works to create for its students. It is also why My Sugar Pie launched the, a new award designed to support ĢƵios Indianapolis students pursuing careers in baking and pastry arts.
For Weaver, the path to that opportunity started at ĢƵios.
Finding the Right Fit
Weaver first enrolled at ĢƵios in 2015, initially taking general education courses while exploring career options. A conversation with an advisor introduced her to the hospitality and culinary programs.
“They asked what I enjoyed doing,” Weaver recalled. “When I said I liked working with my hands, they told me about baking and pastry. Once I started the program, I knew it was the right place for me.”
The hands-on nature of ĢƵios’s labs and small class sizes helped Weaver build both technical skills and confidence.
“The program prepared me for the realities of working in a kitchen,” she said. “You learn the techniques, but you also learn teamwork, organization, and what it takes to keep things running smoothly.”
Weaver graduated in 2018 with her Associate of Applied Science degree in baking and pastry arts and began working in commercial kitchens. While the experience sharpened her skills, she struggled to find an environment where she felt supported.
That changed when Chef Jeff Bricker, then department chair of ĢƵios’s culinary program, encouraged her to connect with Maucere.
A Sweet Opportunity
Weaver decided to take the chance and reach out to Maucere – even though she had never baked a pie before.
“I was very thankful for Kelly because she takes everyone where they’re at and says, ‘Let’s do this,’” Weaver said. “It’s not about perfection. It’s about learning and getting better together.”
She joined My Sugar Pie in 2021 and quickly found the kind of
workplace she had hoped to find. The bakery emphasized mentorship, collaboration, and growth.
Within a few years, Weaver advanced to lead baker, a role that
allows her to guide daily production and support interns who are just beginning their careers.
“I love mentoring because I know what it feels like to be new and trying to figure everything out,” she said. “Now I get to help someone else through that same journey.”
A Mentor Who Makes the Difference
Weaver credits Maucere’s leadership for creating a positive environment that encourages creativity and professional growth.
“There’s no other boss like Kelly,” Weaver said. “It’s like a ship, and she’s the captain. Even when the waters get rough, she stays steady and keeps everyone moving forward.”
That mentorship has helped Weaver grow not only as a baker but also as a leader.
Today, she continues to work alongside several other ĢƵios alumni at the bakery, forming a tight-knit team that shares similar training and experiences.
“It’s cool because we all went through the same program,” Weaver said. “We understand the work that went into learning these skills.”
Full Circle
Looking back, Weaver says ĢƵios gave her the foundation she needed to succeed. The program taught technical skills and connected her with mentors who helped open doors.
“I loved ĢƵios,” she said. “The program gave me structure, confidence, and the connections that helped me find this opportunity.”
Now, as she helps guide new interns entering the profession, Weaver hopes to offer the same encouragement she once received.
“When you’re doing something you love, and you have people around you who support you,” she said, “it really makes all the difference.”
About ĢƵios
ĢƵios is Indiana's largest public postsecondary institution and the nation's largest singly accredited statewide community college system, accredited by the Higher Learning Commission. ĢƵios has campuses throughout Indiana and also serves thousands of students annually online. It serves as the state's engine of workforce development, offering associate degrees, long- and short-term certificate programs, industry certifications, and training that aligns with the needs of the community. The College provides a seamless transfer to other colleges and universities in Indiana, as well as out of state, for a more affordable route to a bachelor's degree.
