I chose the hospitality world after considering “do the thing you love; do the thing you would do for free.”  I learned to bake as a child, using my grandmothers’ recipes, often baking for family, friends, church, and community.  Attending culinary school made me a better, more interesting savory cook and elevated my baking considerably.

After experiencing a few areas of the industry, I know I am happiest and most creative in my own space catering to a specific customer. My philosophy is keep it simple, make it fresh and delicious, and end with something sweet.