Who: Barb Gunning, owner of Chestnut Hill Bake at Home Pizza

Q: How did you come to own Chestnut Hill Bake at Home? 

A: "Early in the 2000s, I was looking for something different. This place was up for sale, but my kids were still too little so I kind of passed, but then, a few years later, it was for sale and my kids were older, so I quit my job at the Weight Watcher's corporate office."

"I worked at the shop for three months at the end of 2004, just to see how I felt about it. I ended up really liking it so [the owner] and I worked out a deal and signed the papers in February, '05. I've been here ever since and I don't plan on going anywhere.

Q: What there an adjustment period early on? Going from a corporate gig to owning a pizza shop seems like a jump.

A: "I had a good handle on it, but what caught me off guard was the time away from my kids, my two daughters. We managed it, but it's working better. My whole family has worked at the shop at one point. And, I mean, we still have problems with deliveries from time to time, but time away from home is the hardest."

Q: What attracted you to the bake at home?

A: "I used to come here all the time [before I owned it], back when it was still on Germantown Avenue. I'm a former customer. This place is a mainstay, that's why when I chugged the name I had to make it Chestnut Hill Bake at Home."

Read about how Chestnut Hill Bake at Home is overcoming a bad stretch with a better product here.