Today we’d like to introduce you to Alicia Oakes
Hi Alicia, so excited to have you with us today. What can you tell us about your story?
I started small, catering private events for local businesses, families, and friends. When it came time to choose a business name and logo, my husband, Chris, suggested “The Barefoot Baker.” It was a playful nod to my years spent “barefoot and pregnant,” raising our four little boys at home. During those years, I fell in love with baking, experimenting with new recipes, and honing my techniques.
As word spread and my reputation grew, I decided to expand. A mobile food trailer was my first big step, allowing me to cater larger events like weddings, family reunions, and community fairs across the Uintah Basin. The success of these ventures made it clear that we needed a permanent space to call our own. When the opportunity for a brick-and-mortar storefront arose, we jumped on it, giving the place a full remodel to create a warm, inviting atmosphere for our guests and a fully equipped kitchen for our daily baking and cooking.
Today, we run a full-service bistro and bakery where people can enjoy a cozy meal or host their private events. We handle every detail, from custom menus to decor and centerpieces, so our guests can sit back and enjoy their special moments. I love the challenge of creating new recipes and bringing fresh ideas to our menu, offering something fun and seasonal for the community.
Catering remains a significant part of our business, and we take pride in serving large gatherings across the Basin. Our menus are fully customizable, allowing clients to tailor their events to their tastes and budgets, ensuring every occasion is as unique and memorable as possible.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Building The Barefoot Baker has certainly been an adventure, but it hasn’t always been a smooth road. One of the biggest challenges has been balancing family life with the demands of growing a business. Raising four boys while trying to get a business off the ground meant late nights, early mornings, and a lot of multitasking. It was a delicate balance, making sure I was present for my family while still pushing the business forward.
Another hurdle was deciding when to transition from private catering to opening our doors to the public. Private events provided a stable foundation and allowed us to build a strong reputation, but we knew that to grow, we needed to take that next step. The decision to open a brick-and-mortar location came with its own set of challenges, from finding the right space to undertaking a full remodel that would accommodate both a bistro and bakery.
Navigating these challenges taught us a lot about resilience and the importance of community support. Each struggle helped shape The Barefoot Baker into what it is today—a place where both our family and our customers can feel at home.
Can you tell our readers more about what you do and what you think sets you apart from others?
I specialize in front scratch whole ingredient baking, the old school way i was taught by my parents and grandparents. My homemade, hand rolled sandwich buns and dinner rolls with the trademark knot shape are an original from the beginning, and my customers have learned to expect them every day, for every event.
Also my White Chocolate Raspberry Cupcakes are the most popular flavor and is the perfect crowd pleaser.
My Cinnamon Roll recipe is what I am most proud of- taking me many years to perfect- come highly requested, as the best in town.
I started in baking but am most proud of how much the menu has evolved over the years, especially our fine dining, and holiday menus. My handmade seasoning blend created for the prime rib and beef tenderloin, offers a flavor profile unique to only Barefoot Baker.
What sets us apart is our ability to customize any event- large or small- for their specific tastes. What the client requests we can provide- American, Spanish, Italian and French- the sky is the limit. I love the challenge of learning new recipes and techniques no matter the request.
Any advice for finding a mentor or networking in general?
I have been blessed with living and raising my family in the best community. The Uintah Basin has been a great support system and their love and appreciation for what I do is the reason I have grown over the years. They are also the reason I push myself to offer the best in town, providing new and delicious treats each and every week.
Contact Info:
- Instagram: @barefoot_thebarefoot
- Other: @thebarefootbakerbistro TicTok
