Welcome to the REG Associate Spotlight, where we take you behind the scenes with team members who help shape the heart of REG every day. In this ongoing series, “A Day in the Life, with an REG Associate,” we sit down with associates across departments to explore what their roles really look like—from the first email of the day to the final wrap-up. It’s a chance to get to know the people behind the titles, understand the impact of their work, and inspire others to grow into these roles in the future.
Shannon Pilarski
This edition features two Frost Artisan Bakery associates:
Name: Shannon Pilarski
Title: Head Cake Artist
REG Department: Frost Artisan Bakery
Years With the Company: 3 years
Walk Up Song: “Pour some sugar on me” by Def Leppard
Name: Sara Young
Title: Cake Artist
REG Department: Frost Artisan Bakery
Years With the Company: 2 years
Favorite Travel Destination: Maui
Baking and cake artistry, like so many creative professions, are skills best learned through practice, persistence and a true passion for the work. And the recipe for success must be followed with attention to detail. At Frost Artisan Bakery in Buffalo, two talented bakers prove that home-grown skills can yield sweet results.
Frost’s head cake artist, Shannon Pilarski, started baking at home when she was inspired to make creative cakes for her three young daughters. Shannon took Wilton decorating classes, read books and honed a passion that forged a 25-year career that has taken her across the city to some of the most prestigious bakeries and patisseries, and even landed her on the Food Network Challenge.
Sara Young is the newest member of the Frost team, having joined the bakery just a year ago. Working alongside Shannon and executive pastry chef Jasmine Hidalgo, Sara is further proof that home bakers can launch successful careers through courage and commitment to their craft.
“I started baking at home over eight years ago,” recalls Sara. “I always had a desire to be good at something artistic, and I happened to have an aptitude for baking, so I stuck with it. I began sharing pictures of my desserts on social media, which inspired my love for cake decorating, as I devoted myself to perfecting every new trend and learning the art of food photography along the way. Now I get to do what I love every day, here at Frost.”
What advice would these largely self-taught cake artisans give to aspiring bakers? It’s simple: stick with it.
“Don’t give up,” implored Shannon. “Keep trying things. You’re always exercising your brain with this profession, which I love. Keep adding, keep trying. I’m sure your family won’t mind being test dummies for any mistakes!”
Sara encourages other bakers to focus on their own skills rather than comparing themselves to others—a practice she makes a concerted effort to bring to her work every day.
“It’s important to try and improve for yourself,” said Sara. “Don’t allow yourself to feel discouraged because there is someone better than you. Be inspired by the fact that every day is a chance to improve, and there’s nothing to stop you from becoming the best.”
Frost has proven to be a safe and nurturing environment where both bakers’ skills and creativity have flourished.
“I truly feel valued here. They see my fire and creativity, and I feel respected, appreciated and welcomed as an associate of Frost,” said Shannon, who drives over an hour each way to work. “If it wasn’t worth the drive, I wouldn’t be doing it. But I love it here. I love these ladies and they show me that they love me too.”
As the newest baker on the team, Sara admits she was worried that she wouldn’t have the skills and experience to keep up in a busy bakery. She was quickly proven wrong.
“I feel extremely thankful to work in such a good environment,” explained Sara. “When I first started working here, I expected everyone to scrutinize me and tell me to do things differently. To my surprise, that didn’t happen. I’m appreciative of how kind, encouraging and supportive the whole team is to me, and for the care they show me.”
As the leader of this talented team, which also includes part-time cookie artist Jennifer Reese, Jasmine couldn’t be prouder of the skills and passion her team demonstrate daily.
“Baking and cake artistry takes a lot of dedication and hard work,” said Jasmine. “It takes a high level of patience and precision. All of us really care about providing a consistent product to our customers. Our work is like a piece of art that we’re giving away, and we want somebody to really enjoy it.”
To learn more about the daily routine of a baker, their proudest moments, and a few fun surprises, check out REG’s Q&A session with these talented bakers:
What does a typical shift look like for you—share a few highlights from the beginning to end of your workday.
Shannon: Typically, I am the first to arrive at Frost at 6 a.m. To begin, I open the bakery and turn on the ovens. Then, I check emails and orders for the week. I get to work baking off product for Dolly’s (Rich’s on campus cafe at WHQ), our wholesale accounts, and the store front. Lastly, I complete any cake orders that are due. I love when we get to collaborate on new seasonal flavors!
Sara: I start my day at Frost by looking at the list of everything that needs to be made and seeing if there are any other upcoming orders I should work on. Once I know what my tasks are, I plan the order in which I’ll complete them. Then I put on music, bake and decorate all day, and help customers when the bakery storefront is open.
What’s the most challenging aspect of your role, and how do you tackle it?
Shannon: Time management is very stressful for me. Especially when I have a lot of elaborate cakes to make and I want to give each one the amount of time it deserves to be perfect. And the phone is always ringing, emails are coming in, and timers are going off. I think organized chaos would be the best way to describe a day in the bakery. Over time, I’ve learned to stay calm and address the important issues first.
Sara: It’s not necessarily a stressful job for me, but sometimes it can get stressful when there’s a lot happening at once. I would also add that it’s very physically draining.
Can you share a recent project or initiative you are proud of, or a particularly memorable experience or story from your work?
Shannon: One of the most memorable moments of my career was being on the Food Network Challenge. I remember watching the show early on and being amazed by the cakes created by participants. When I told my husband and three daughters that I was going to be on the show someday, they snickered and laughed. When it finally happened, I was proud to show my girls that if you put your mind to something and you practice it, and you really want it, you can go after it, whether you’ve gone to school or you haven’t. You just have to want to do it and commit to it. And with practice, you can become wonderful and you can achieve anything.
NOTE: Shannon debuted on “Food Network Challenge” for two episodes in 2011, featuring signature Star Wars and Ghost Story cake designs.
Sara: My 90-year-old uncle, Tom, once said I’d made him the best chocolate cake he’d ever tasted. I hold this compliment in high esteem, considering he tried quite a few slices of chocolate cake in his lifetime.
What impact do you hope your work has on others?
Shannon: I hope that the things I bake and the cakes I create bring the recipient some joy and brings a smile to their face. I feel fortunate to be a part of so many milestones in people’s lives from weddings to birthdays, baby showers and more.
Sara: I hope my work can serve as a source of happiness in people’s lives.
If you could describe your job in three words, what would they be?
Shannon: Creative. Precise. Demanding.
Sara: Fun. Routine. Intrinsic.
If you could rename your job title to something more fun, what would it be?
Shannon: The Sweet Alchemist
Sara: Artiste Pâtissier (because anything pertaining to food or art sounds much more impressive if it’s in French).
If you could work in one other area of Rich Entertainment Group OR if you could swap jobs with anyone at REG for a day, what / who would it be and why?
Shannon: I love what I do. I don’t think I want to do anything else. I want to do this until I retire.
Sara: As much as I love baking and being able to do something creative every day, I also enjoy learning the language of business. As a student on the way to earning my bachelor’s in accounting, I could see myself working for the financial side of REG or Rich’s someday.
Inspired to Learn More?
Every REG associate has a story worth sharing—and a role worth aspiring to. If this spotlight sparked your interest or helped you see a new path forward, we encourage you to reach out, ask questions, and explore opportunities within REG. Stay tuned for more profiles in the series, and maybe one day, we’ll be spotlighting your day in the life.