Baking started out as a hobby. Cakes and cookies here and there. Then, before I knew it, baking consumed me. Every free moment I had was spent looking at recipes or thinking of new cake designs. I was a senior in college, on the path to become a doctor, when the calling to follow my heart took me to pastry school in Chicago. This is not just baking, this is so creative, inventive, scientific and fun. I found my passion.
Taking the kitchen staples; flour, sugar, and butter and creating designs that are a feast for all the senses. From simple ingredients to something beautiful and delicious.
The reactions after people taste these desserts are priceless. Knowing that I can make someone's day a little better with a simple dessert is the icing on the cake!
I am grateful I followed my heart because I love what I do. Every day is a new day to create artistic treats that will bring smiles to people's faces.
All desserts are made with high-quality ingredients including unbleached flour, Plugra butter, Barry Callebaut chocolate, and local/seasonal items when possible. No artificial flavorings are ever used. Dyes are used to achieve the design requested by the client, but not added to desserts otherwise.