THE EDUCATOR'S PERSPECTIVE

Before pies became her livelihood, Kelly Maucere spent 11 years teaching kindergarten and earned a master’s degree in literacy. She left the classroom after becoming pregnant to raise her two young children, but once they reached ages 3 and 5, she found herself with more time—and a growing desire to take on something new.

During that time, Maucere completed a Susan G. Komen Breast Cancer Walk in Florida, an experience that reignited her sense of purpose.

“I was driving back with my husband and kids and said, ‘I want to do something else exciting. What’s my next big thing?’” Maucere recalled. “It felt so good to do something different from teaching. Especially since the kids were in kindergarten and preschool, I had more time on my hands.”

She quickly turned to her longtime love of baking—especially pies, a skill she learned from her mother. Soon, she was bringing homemade pies to her children’s teachers and eventually began selling them at the Zionsville Farmers Market.

From there, My Sugar Pie took off. What began as late-night baking sessions in a borrowed restaurant kitchen grew into a brick-and-mortar storefront known for its signature glass pie plates, hand-crimped crusts, and made-from-scratch recipes that now ship nationwide.

Maucere attributes her success not only to her recipes but to her values, which she sums up with “P.I.E.”—Positivity, Working in the Moment, and Encouraging Others.

“Those are our values,” she said. “I think it makes a difference when you surround yourself with people who do those things. Not only are you happier, but you attract more people who are like that. Life’s short. You want to be around people who encourage you, and who you can encourage, too.”

A SWEET CONNECTION WITH IVY TECH

When the Art Institute of Indianapolis closed, Maucere began connecting with Ivy Tech Indianapolis’ baking and pastry students through Chef Jenni Schouppe, the department chair for the School of Culinary Arts and Hospitality Management and assistant professor of baking and pastry, as well as Chef Jeff Bricker, the former department chair. What began as a simple externship opportunity has turned into a years-long mentorship pipeline.

“I think it’s important to hire people who are serious about the baking and pastry profession because this is my career, and it’s fun to hire people who love the same things I do,” Maucere said. “People who have declared baking and pastry as their major, to me, they’re taking this career path seriously. They care about the professionalism, the techniques that they learn, the sanitation – all of it.”

Maucere says she looks for students who are dependable, flexible, and passionate. 

“The biggest thing is attitude,” she said. “A positive attitude, a willingness to work hard, and a love for learning. That’s what makes all the difference.”

Every Ivy Tech extern is asked to complete a creative final project: developing and testing a new pie recipe from scratch. Some of those creations have become menu staples, remaining on the list of customer favorites to this day, including the s’mores pie, designed by 2015 alumnus Noe Plata Alvarado.

AN IVY TECH EXTERNSHIP THAT BECAME A CAREER

Alvarado began his externship at My Sugar Pie in 2015, during his final semester at Ivy Tech. Now, a decade later, Alvarado is the bakery manager.

What began as what was likely to be a short-term experience evolved into a lasting career.

“I came here for my externship, thinking it would just be a step into the industry,” he said. “But I loved it. The fast pace, the team, the customers—it just clicked.”

Alvarado’s love for baking started early, long before his externship. Growing up, he spent hours watching his mother cook and bake for family and friends. By high school, he was making cakes for birthdays and special occasions. 

“I liked the fast-paced environment and learning on the go,” he said. “I’ve always been hands-on. The busier, the better.”

When it came time to choose a career path, he followed that instinct straight to Ivy Tech’s baking and pastry arts program. The hands-on nature of the courses, combined with small class sizes, gave him a solid foundation in both technical and business skills.

“We had classes in budgeting and costing recipes that I use every day now,” he said. “It helped me understand how to manage ordering, keep costs down, and stay organized.”

When Alvarado applied for an externship at My Sugar Pie, he had been working seasonally as a food runner at Pacers games and was looking for something that would challenge him creatively. 

“I liked the idea of working with pies because I’d never done it before,” he said. “My mom made a lot of Mexican desserts, but not pie, so it was something new I wanted to try.”

His externship goals included mastering pie-making, learning how to manage inventory, and developing an original recipe. That project became his now-famous s’mores pie, which remains on the bakery’s menu nearly a decade later. After his externship ended, Alvarado stayed on, climbing the ranks from prep assistant to baker to manager.

As he’s grown in his career, Alvarado hasn’t stopped dreaming about what’s next. Someday, he hopes to open his own bakery-café specializing in Mexican breads and pastries near his hometown of Monticello. 

“I’d love to create a place that brings together coffee and pan dulce,” he said. “That’s my dream.”

He credits Maucere for helping him nurture that vision. 

“Kelly’s always been supportive,” he said. “She meets with me to talk about goals, how to manage the team, and what it takes to run a business. She’s shown me that owning a bakery isn’t just about baking, it’s about leadership, communication, and caring for people.”