Baking it.

Originally from Northern California, I have a strong passion for local farmer’s markets and growing my own ingredients. After spending a few years in fine dining kitchens around the country, I decided to open a home-based microbakery.

So yes, by technicality,

there is a bakery.

Chris Martin plates desserts as a chef de partie working under David Kinch and Mitchell Lienhard

Always Learning….

I earned my Baking and Pastry Associate’s degree from Johnson & Wales in Providence, Rhode Island. I then obtained a Bachelor’s degree in Food & Beverage Entrepreneurship through the JWU online program while working as a pastry cook in Chicago.

My passion projects include hand painted molded chocolates and mignardises; for Valentine’s Day and Christmas I break out my chocolate molds and get wild.

I work with local farmers and other micro-businesses to promote local entrepreneurship and bring affordable pastries to the Charlottesville area. In 2023, I switched my focus to Latin pastries, pan dulce, from Mexico, Latin America (specifically Nicaragua and it’s bordering countries), as well as South America.

So what is the baker up to now?

Since I stopped doing weekly farmer’s markets in 2025, I have been focusing on popups that are event centric and food centric, catering, a special event cake and desserts. Still pan dulce, still attention to detail, still backyard chickens.

Baking it.

Always Learning….

So what is the baker up to now?

Since I stopped doing weekly farmer’s markets in 2025, I have been focusing on popups that are event centric and food centric, catering, a special event cake and desserts. Still pan dulce, still attention to detail, still backyard chickens.

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