RubySnap
“Every day, I feel that life is a gift, and working at RubySnap has given me the opportunity to connect with incredible people from all over the world,” says Michelle Brockman, the store manager.
RubySnap owner, Tami Steggell, originally an architectural designer, found herself at a crossroads during the economic downturn of 2007-2008. With the construction industry struggling, Tami decided to pursue a different kind of creation - one that involved flour, sugar, and a touch of whimsy. During a lunch break, she came across a red building in the Granary District and, daydreaming of starting a bakery, peeked inside. A gentleman who caught her looking put her in touch with the landlord, and that serendipitous encounter marked the beginning of what would become RubySnap.
Initially, Tami juggled her day job with her new passion, spending nights transforming the building into a bakery. The original name for the bakery was “My Dough Girl,” inspired by pilots and the idea of a bakery set in an air hangar, with cookies named after influential women in her life. However, a year and a half in, she received a cease-and-desist letter from Pillsbury over the trademarked term “dough,” forcing a name change. RubySnap, a nod to aviation and a “call letter” used by pilots, became the new identity. The publicity surrounding the change helped the bakery gain recognition despite the initial setback.
Tami’s journey to RubySnap was also shaped by her upbringing. “I grew up in Saudi Arabia and came to Utah to attend BYU,” she shared. “It’s been an interesting path, but I feel like every experience led me here.” Her childhood overseas instilled in her a deep appreciation for community and connection, something that is central to the way she runs her business. “We’re not just making cookies; we’re designing a space where people feel welcomed and valued.”
Tami, a self-taught baker, approached her new venture with the same precision and creativity that she brought to her architectural work. As an avid cyclist, she had often sought out pastries to enjoy after long rides, only to be disappointed by overly sweet treats that lacked depth of flavor. Determined to come up with something better, Tami began writing her own recipes, using the finest ingredients to craft cookies that were as delectable as they were distinctive. Each cookie was developed to evoke the flavors she loved - rich, but never too sweet.
Tami never compromises on ingredients, using fresh, natural elements like hand-zested lemons and roasted sweet potatoes in her recipes, ensuring every bite is full of flavor. RubySnap’s cookie lineup offers a diverse range of flavors that cater to all palates, from classics to more inventive creations. One standout is the fan-favorite homemade Oreo, which Tami calls “Cookies and Scream,” featuring a dark chocolate cookie with a creamy filling. Other favorites include the bright and zesty Blueberry Lemon Chai, made with hand-zested lemons, and the seasonal Sweet Potato Maple, crafted with slow-roasted yams and a hint of cinnamon. For something a little different, the Roasted Butternut Squash cookie, topped with a spiced mascarpone, brings an unexpected twist. There is no doubt that each bite into one of Tami's recipes makes for a memorable experience, thus the line out the door on most days.
Tami’s love for experimentation extends beyond RubySnap’s signature cookies. She also runs a personal food blog, where she continues to share new recipes that do not make it into the bakery’s already packed lineup. “I’m always designing new things, and I never want to stop,” Tami says with a smile.
Michelle joined the team in 2015 through a connection with her daughter, who was already working at the bakery. Tami hired her on the spot, and Michelle quickly fell in love with the welcoming, joy-filled environment. “You can’t teach people joy,” Michelle says, emphasizing the bakery’s commitment to making customers feel better when they leave than when they arrived. In 2017, Michelle was promoted to manager and has been helping lead the team ever since. One of her favorite memories was the time Tami organized a flash mob for her birthday. “If you came to the bakery dancing that day, you got a free cookie,” Michelle laughs, recalling how hundreds of people showed up. “That’s the kind of energy Tami brings - dreaming big and spreading joy.”
RubySnap’s philosophy is built on generosity and quality. Customers are encouraged to sample as much as they like, a practice that fosters trust and loyalty. The bakery never sells today’s cookies tomorrow; leftovers are donated to local nonprofits, including hospitals, community centers, and shelters. “Nothing is wasted, and we never devalue the cookies,” says Michelle, proud of their approach to ensuring that no cookies go to waste while giving back to the community.
Tami sighs and reveals, "None of this has not been without challenges." When COVID hit, it changed everything for Tami and her team. “We had always been on an upward growth trajectory, but the supply chain disruptions and skyrocketing costs forced us to pivot. We couldn’t survive just as a walk-in bakery anymore.” In response, Tami shifted part of RubySnap’s focus to private label manufacturing, a move that has helped sustain the business. “We love our retail bakery. It’s the heart of who we are but adapting was essential to keeping RubySnap alive.”
Despite the challenges, the bakery’s commitment to quality and spreading joy has remained at the core of their mission. “We’re not just here to sell cookies,” says Tami. “We’re here to bring a little bit of happiness into the world, one sweet bite at a time.”
