Profitable Artisan Pies and Starting a Small Batch Bakery Business | Dini McCullough Amozurrutia (MU Classic)

From law to lattice crusts, Dini McCullough Amozurrutia left her legal career to pursue a pandemic-born pie business — and never looked back! In this episode, host Brien Gearin chats with the founder of Dini’s Divine Pies about her leap from legal aid to full-time baker, how she launched at a winery on Mother’s Day with zero culinary background, and the grassroots growth that’s turned her into a local legend. Dini shares the joys and struggles of running a small batch bakery, the power of community and pop-ups, how she prices artisan pies, and why storytelling (not just sugar) is the secret ingredient behind her marketing. Whether you’re craving entrepreneurship or just a slice of key lime, this conversation is baked with heart!

(Original Air Date - 9/12/25)

What we discuss with Dini:

+ From lawyer to pie maker

+ Pandemic-inspired business launch

+ First pop-up at local winery

+ Small batch, all-butter crusts

+ Navigating commercial kitchens

+ Building a loyal customer base

+ Pricing artisan pies sustainably

+ Marketing through storytelling

+ Seasonal and culturally inspired pies

+ Future plans and scaling challenges

Thank you, Dini!

Check out Dini's Devine Pies at DinisDivinePies.com.

Follow Dini on Instagram.

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