Owner + Creative Director

Jamie Schmones Erickson opened Poppy's in 2012 after working as City Bakery's Catering + Events manager. Over the last decade, Jamie has produced and catered for companies such as J.Crew, Vogue, Warby Parker, Tesla, as well as numerous other corporate + private clients.

As a fourth generation New Yorker, Jamie named Poppy's after her Grandfather, Leo, who was a well known counterman at NYC's famous B+H Dairy. Food and hospitality has always been in her blood, and with Poppy's, Jamie hopes to continue his legacy.

Jamie and her husband, Kevin recently had their first baby, Dylan, who you will often see working the crowds at the Pop-Ups.

Director of Sales + Production

Rachael is a graduate of the Boston University School of Hospitality. 

She previously worked alongside Jamie at City Bakery, and has been a part of Poppy's from day one. Bringing creativity, enthusiasm, and organizational skills, Rachael maintains an integral role managing both sales and production behind the scenes, ensuring the entire operation runs smoothly.

Rachael has a passion for conscious, local, and sustainable food practices. You can usually find her on evenings trying the newest arrivals to the New York food scene.

Executive Chef

Sharone studied at Peter Kump’s New York Cooking School (currently known as the Institute for Culinary Education), and holds an M.A. in food studies from New York University. She has been working as a professional chef since 2000.

For Sharone, cooking is much more than what happens in the kitchen: it involves sustainably-produced ingredients, a carefully-planned menu that provides well-balanced nutrition, and is visually beautiful.

Sharone loves cooking with fruits and vegetables, is heavily influenced by Middle Eastern and Mediterranean flavors and likes her food to be nourishing, comforting + healthy.

Executive Pastry Chef

After graduating from the French Culinary Institute's Pastry Arts program, Caren worked in such pastry kitchens as Northen Spy Food Co., Marlow & Sons/Diner, and the Bklyn Larder.

Her baking is inspired and governed by the seasons and utilizing produce at its peak. Caren enjoys borrowing ingredients and flavor combinations typically considered savory, and reworking them into sweet comforting classics. “I aim to keep the ingredients and overall aesthetic of my pastries simple; thoughtful, but not over thought.”