Tarra Wixom is the owner of Pink Coyote Dessert Co., where her days alternate between baking, making small-batch ice cream, and managing the growing business. A Colorado native who’s called the Emerald Coast home since 2013, Tarra’s mornings begin in the backyard with her dogs before heading into full production days that can stretch 10–12 hours in the kitchen.

• When she’s not whipping up treats, you’ll find her horseback riding, training her dogs in scentwork, or supporting other local makers.

We caught up with Tarra to learn about her routines, her go-to drink order, and the advice she gives anyone dreaming of opening their own food business.

What’s your current job title and where do you work?

I own Pink Coyote Dessert Co.

What’s your morning routine?

I typically wake up between 5:00 and 5:30. I then spend some time in my backyard with my dogs. I make breakfast and tea for myself and spend some time answering emails and working on social media posting for the shop. After I finish getting ready I usually head to work between 7:30 and 8:00 if I don’t have meetings in Destin.

Describe what a typical workday looks like for you.

I get to work and take an inventory of what needs to be done for the day. I then make a list of all of my tasks. My days rotate between making ice cream, baking, and administrative days. If it’s a baking or ice cream making day, I spend 10–12 hours in the kitchen making all of the treats for Pink Coyote. I usually don’t take breaks and get in to a good rhythm of prep a recipe, make a recipe, clean up the mess, repeat. If it’s an administrative day I will take meetings, coach my awesome staff, plan events, test new recipes, and do shop yard work/deep cleaning.

What’s the first thing you do when you get to work (or start your workday)?

Turn the ovens on and pull the butter out.

What tools, apps, or gadgets can’t you live without?

I’m a pen and paper girl except for my podcasts and audio books from the library. For listening while I bake and make ice cream I use the app Libby.

Apple or Android?

Apple

What’s your go-to coffee (or tea) order?

I actually do not drink coffee. I love the spicy chai latte from my shop!

What’s your go-to lunch spot or work snack?

I make a mean peanut butter and jelly sandwich. I also love (when I can) sneaking away to Pounder’s down the street or Sax Grille for the best burger in town.

What’s one local business you love supporting?

There’s so many — I love the Bookrack, Artesano Boutique, all of the locally owned restaurants, and of course small batch makers like Mercedes at Full Circle Gallery.

What’s the best piece of career advice you’ve ever received?

Take every opportunity you possibly can. Every opportunity is a chance to expand your tool belt and learn a skillset that may be vital to a future you that you haven’t even met yet.

If you could give your 20-year-old self a piece of advice, what would it be?

Slow down, you’ve got time for fun. It’s ok to work hard, but that doesn’t have to be the only goal.

How do you unwind after a long day?

I love to hang out with my dogs. We usually do a short training session — I train and compete in scentwork with my three dogs or I will sneak away to the barn and get in a short ride. Horses and dogs are how most of my free time is spent.

What’s one thing most people don’t know about you?

I went to school for Anthropology and worked for a number of years as an archaeologist. I love history and being outside, so it was a great fit for me. I pivoted careers when I decided I’d be staying in Florida, but do have days where I miss the hiking and the dirt.

What’s your favorite local event or tradition?

I love the Holiday on the Harbor Boat Parade that the Destin History and Fishing Museum puts on every year.

What’s inspiring you right now (book, podcast, person, hobby)?

My job is very much inside right now, so over the past year the one major thing I made sure I continued to consistently have time for was horseback riding. I guess I live for my riding times each week. I get to be outside and with animals.

Early bird or night owl?

Early bird.

Most used emoji?

🙃. I think it just perfectly sums up the controlled chaos that is life running an ice cream shop.

Music while working — yes or no?

Yes! I love everything. Playlists in the shop kitchen span from Cream, The Dead Weather, and TLC to the Hamilton Soundtrack and Debussy.

Favorite motivational quote?

“You must live in the present, launch yourself on every wave, find your eternity in each moment. Fools stand on their island of opportunities and look toward another land. There is no other land; there is no other life but this.” – Henry David Thoreau

Standing desk or sitting? Mix?

Standing! I never sit. My desk at work is purely horizontal storage space. Being able to move and be physical is actually one of the things I like most about my job. Sitting at a desk all day would not be a good fit for me.

If you could give any advice for someone getting into the same field as you, what would you give?

My advice for someone wanting to open their own business, especially in the food service industry, would be to go in eyes wide open. Do your research. It’s easy to romanticize owning a business, especially in the food industry, but it will be one of the hardest things you do mentally. You have to get comfortable with making decisions without safety nets or road maps. Most of your friends and family won’t understand why all you talk and think about is work, so you’ll have to be patient with them. Depending on your goals for the business, it will entirely consume your life for a while. Over the last year I worked 80–100 hours a week to lay a strong foundation for future growth. The tradeoff is doing this all early comes with the benefits of having the freedom to determine where your life takes you, and hopefully, ultimately having a business that runs off the systems you built one day.