Growing up, I remember spending many weekends making pasties with my great-grandmother and chocolate chip cookies with my mother, where she taught me to double the recipe-- or don't bother making any. Learning this rule is ultimately what made me want to be a baker. Throughout middle school, I would surprise my friends with cakes for their birthdays & it wasn't long before people would ask me to make the cake for their party. I quickly transitioned into making cakepops, and I began selling cakepops from my home when I graduated high school.
I went on to study at Le Cordon Bleu, and graduated with a degree from their patisserie & baking program. Since graduation, I've trained under Ginger Hahn of Ginger Elizabeth Chocolates where I was head of the dessert station, and I've worked for the Paragary Bakery creating a variety of baked goods after spending years in their restaurants as a server. Most recently, I've worked closely with Billy Zoellin of Bacon & Butter, and I've been honored to hold the title of Pastry Chef for one of my favorite restaurants in Sacramento.
As the coronavirus has quickly changed all of our lives, I'm learning to adapt to the new ways of the food service industry. I am now more motivated than ever to become a licensed home baker and I'm hoping for your support through the process. I have recently started offering a pre-order menu which you can find on my instagram page @dessert.byjackierobinson.