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.
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 plan to focus on Latin pastries, pan dulce, from Mexico, Latin America (specifically Nicaragua and it’s bordering countries), as well as South America.