Rachel Dymond

By Sydni Ellis

Tangy key lime pie and soft red velvet bars are some of Rachel Dymond’s favorite treats, but nothing tastes sweeter than the joy Dymond finds in her dream job as owner of Batch Bakery in Allen.

Dymond’s had a passion for baking since she was a kid. She majored in hospitality management at Kansas State, then worked for several restaurants in Texas. Eventually, she landed a corporate position in recipe development, but her heart wasn’t in it — she missed baking. When the opportunity came up to open Batch Bakery in Allen last May, it felt right.

“I was a little nervous about opening during the pandemic, but I knew there would never be a better time,” Dymond explained.

On a typical day, Dymond wakes up early and starts baking with her team. She also handles social media posts, goes door-to-door marketing, decorates the store, helps guests, and takes orders. She loves everything about her job and encourages every woman to “not let fear or others’ words keep you from going after your dream. Find something you are passionate about and go for it 110%!”

Everything at Batch Bakery is made in-house by hand and from family recipes, like the delicious peanut butter pie in a chocolate crust, topped with whipped frosting, chocolate ganache, peanut butter drizzle and Reese’s crumbles. All of their pies are fantastic, as well as the other menu items, including the thumbprint cookies, brownies, cinnamon swirl muffins, lemon loaf cakes, buttermilk biscuits, and more.

“I love seeing people’s reactions to enjoying our food — it’s so fulfilling knowing that what we’re doing is bringing joy to someone,” said Dymond.