Sessions Stand Exclusive Interview- TMB Members Only!

Good morning, friend!

Welcome to the Marietta Brew, the newsletter that gives you the inside scoop on the people that impact our community. Today, we have a special treat for you guys! This week, we are publishing our first ever Marietta Brew exclusive interview with Katie Pfister, Founder and Owner of Sessions Stand. Check it out below!

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Spotlight on Katie Pfister, Founder and Owner of Sessions Stand and Brasserie

Interview conducted by Erica Zendell for The Marietta Brew

Over the last seven years, Sessions Stand has earned its keep as one of Marietta’s most treasured spots to grab a coffee, a pastry, and gather. 

Founded in 2018, in August 2023, Sessions Stand has grown from a 500-square-foot walk-up to a 5,000-square-foot space, now featuring more than just its signature whole wheat croissants and bear claws. 

The expansion of the new space has led to an expansion of other things: the food menu now includes brunch and bar snacks, depending on when you pop in. The drink menu includes more than just coffee–we’re talking cocktails and champagne on draft–the only thing on draft. The biggest expansion, however, lies in the use of the space beyond sipping a cup of coffee: Sessions Stand now hosts community events, takes private reservations for its Garden Room, and will be hosting its first-ever wedding next month. 

As the business grows, the sweetness and spirit of its community continues to shine through, thanks to its talented founder, whose roots in Marietta run deep: we’re talking “Marietta High School Class of 2004” deep. 

In this month’s spotlight, The Marietta Brew sits down with the brain and the baker behind a beloved local business, Sessions Stand founder, Katie Pfister. 

(This interview has been edited for length and clarity.)

On Katie’s Background and Early Career

Erica Zendell (EZ): Hey Katie! It’s nice to meet you. To start us off, could you tell us a little  backstory about you? 

Katie Pfister (KP): I'm from here! I grew up in Marietta and graduated from Marietta High School back in 2004. I went to Valdosta for a year as an art major, mostly because I wasn't ready to be serious about my future yet. 

After having a little too much fun there, I moved to New York and attended the Culinary Institute of America (CIA) in Hyde Park for two years.

After that, I moved back home and worked in Atlanta for a bit before moving to Colorado. That's where I met my husband, Micah: we both worked at the Ritz Carlton in Beaver Creek. When we came back to Georgia, I was the executive pastry chef at Restaurant Eugene for two and a half years, then at Empire State South for about two years.

EZ: Where did your love of food and baking begin? 

KP: Growing up, I always loved to bake. My grandmother baked a lot, so I would work with her in the kitchen when I was little. During high school, I got an internship at Gabriel's Desserts. There was someone working there who told me about culinary school - I didn't even know that was an option then. We toured the CIA before I graduated high school, but I wasn't ready for how serious it was right after high school.

On Sessions Stand’s Business Evolution

EZ: I know Sessions Stand has been around for a while, but recently moved into a new location: tell us about the old location for Sessions Stand, what the operations were like, and what ultimately sparked the move. 

KP: The original location used to be Nick's Sessions Street Grill. After it had been closed for a few years, we acquired the building. I actually got it by writing letters to the owner, which is how I tend to acquire real estate.

When we first opened in 2018, people were confused about not being able to come inside or use the bathroom - there just wasn't room. Rainy days were slow, which we expected. Interestingly, when COVID started, it actually helped our business because we were already set up for outdoor service and takeaway. We didn't have to change anything except spacing out the patio tables a bit more.

When we moved in 2023, we went from 500 square feet to 5000 square feet. Now we have about 20-25 people on staff, compared to just five people at the old location. We need more staff now - we start the morning with two people, have three by 8 AM, and on weekends we'll have six front-of-house people with two on machines.

On Menu Philosophy and Business Operations

EZ: How do you and the team think about your menu and approach crafting updates to it throughout the year? 

KP: We try to change our coffee menu seasonally, about five times a year including holiday specials. We always bring back certain favorites that people get excited about, but we try to do some new things too. When developing new drinks, we do coffee tastings with the staff. Sometimes we'll taste a drink like twelve times, adjusting it by half a pump until we get it right.

On the whole, we want everything to be good but simple and straightforward. For example, we go through bottles of vanilla syrup daily, so we're not going to make that from scratch - it's not practical. But we do make our own unique syrups like bourbon brown sugar and rose syrup. We focus our energy on things that make us distinctive while keeping the basics efficient.

On Work-Life Balance

EZ: I think I saw somewhere that you’re a mom of three boys on top of being a small business owner. How do you keep your responsibilities and lifestyle in balance?

KP: For the first time in my professional career, I'm not working weekends. We've entered the sports era with the kids, and I realized I didn't want to miss all their games. I'm here at Sessions Stand Monday through Friday, starting at 5 AM if I'm not opening (4 AM if I am), and I leave at 1 PM to pick up my youngest from preschool.

Balance is something I'm still figuring out. This year, I'm trying to restructure how I handle work and life. I feel like in this industry, everything seems immediate and urgent, and I've started approaching everything that way. I'm trying to recognize that not everything needs an immediate response.

On Community and Connection in Marietta

EZ: Especially as someone who grew up here and chose to come back, I’d love to hear your perspective on this: what do you love about Marietta and the role of Sessions Stand in cultivating community.

KP: Marietta has grown a lot, especially over the past couple years, but it maintains a tight-knit community feel. Everyone knows everyone, people are willing to help out, and there's strong support for businesses trying to improve the community.

As for Sessions Stand, we try to support other local businesses as much as possible. Our Christmas market this year had over 45 local vendors. We work with local suppliers like The Chai Box for our chai, The Minted Market for our candles, and Gravaterra for landscaping. It's important to us to maintain those local connections and support other small businesses in the area.

EZ: Are there any upcoming events you’d like to share with readers of The Marietta Brew? 

KP: We're planning several community events, including watercolor events and succulent planting workshops. We're working with local artists and makers to create unique experiences for our customers. The goal is to provide different ways for people to come together, whether it's for a drink, to make something, or just to hang out in the space we've created. 

One thing that’s new is that on the last Friday of every month, starting in March, we will be hosting a “Friday Flea.” There will be 12+ vintage vendors, estate sale goodies, and more. selling on Friday afternoons. Vintage treasures are among my favorites and we’re excited to add this event into our event rotation! 

EZ: Thanks so much for the time, Katie

Sessions Stand is located at 397 North Sessions Street Marietta GA 30060. You can follow Sessions Stand on Instagram at @sessionsstand and refer to their Linktree for updates and highlights on upcoming events.

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