Sally Saltzbart Minier is a third generation baker and has been active in the kitchen since she was very young.

As a child, I learned the mathematical concept of “fractions” by working with measuring cups and was taught the basic “tricks of the trade” by my Grama Gracie and my Mom, Carrie. Grama Gracie was known for her Jewish specialties and Mom is famous for her world class Apple Pie, New York Cheesecake, Classic Spritz Butter Cookies and LBI Blueberry Buckle.

I always enjoyed working in the food industry. As a teenager, I had part-time jobs at McDonald's, Freedman’s Bakery and the Wellesley College candy store. After graduating from Wellesley, I chose a career on Wall Street as a mortgage finance analyst, but never lost my passion for the food and hospitality businesses. When the stock market took a dive in the late 1980’s, I decided to change paths and pursue a career in the hotel business. For several years, I worked for the Ritz-Carlton Hotel Company and Loews Hotels and also enrolled at New York University to obtain a Masters degree in Hospitality Management.

I eventually returned to Wall Street to manage dining service operations for such companies as Goldman Sachs and Lehman Brothers. However, after the 2008 Lehman Brothers bankruptcy, I decided it was time to follow my first love and launch Sweet Sally’s, which had been in development for over a decade.

I continue to stay active in the food service industry as a member of the Women’s Foodservice Forum and the Society for Foodservice Management where I served as President in 2006-2007. Additionally, I volunteer my time at Dress for Success where I assist women in their career development. 

Whenever I have spare time, you’ll find me in the kitchen baking for my large network of family and friends.