My story started in Wayne County NY (born & raised), I've always loved everything dessert
and as a young adult, decided to attend The Culinary Institute of America in Hyde Park, NY, earning my Bachelor's Degree in Baking & Pastry Arts Management. Upon graduation, I moved to Chapel Hill, NC, where I apprenticed under Grand Chef Colin Bedford at the Fearrington House & Village. During my tenure, I
led the production for all baked goods across various venues within the village, as well as crafted desserts for notable chefs such as Thomas Keller, John Currence and Ruth Reichl. My journey continued in the San Francisco Bay Area, CA where I took on the Executive Pastry Chef position at 5A5 Steak Lounge, Michel Bistro and The Wolf. While in San Francisco, I also staged at various Michelin Starred Restaurants such as Michael Mina, Quince, Lazy Bear, and Spruce. I then decided to settle down with my husband, so we both changed careers and moved back home to Wayne County, NY, bought a home in Gananda and had our son, Liam. As a new mom, I have first hand experienced the magic of a supportive community, getting to know our neighbors and making new friends. While I still have my day job :) I am incredibly excited to get back to doing what I truly love and share a piece of myself with my community.
