It starts in the Field... Andrew's Pastries streamlined its menu to improve success. bread, opening the door to serving new customers who were not coming in before. "All of these things helped us stay open," he says bluntly. "You have got to step out of your comfort zone. Offering value is critical right now." Staying the course Andrew's Pastries first opened in 1995 and has been at the same location during its entire time in Marion. Originally from Cleveland, Swartz and his family had moved to Marion in 1982 when his father purchased a fast-food restaurant. a degree in culinary arts and later studied at the Culinary Institute of America in Hyde Park, N.Y. Today, operating an open kitchen in his bakery lets customers know clearly that there is nothing to hide. This helps boost business. Trust is a bigger deal in the COVID-19 world. They greet every single person who walks into the bakery. That's a given. But the customer "We are fortunate enough to be versatile. Positives came out of negatives." Andrew Swartz, owner of Andrew's Pastries 16 < JUL-AUG 2020 | bakemag.com ANDREW'S PASTRIES Swartz graduated from Tri-Rivers Career Center in 1984 with