As a child, my mother and I used to bake chocolate chip cookies together, and it was then I realized I wanted to become a sugar aficionado. Let’s face it, is there anything better than topping off your special day with a beautiful, and also delicious slice of cake?
I began my training in the Patisserie and Baking program at Le Cordon Bleu Culinary School, and I am currently working under Chocolatier Ginger Hahn of Ginger Elizabeth Chocolates in Sacramento.
I see each cake as a blank canvas, and a perfect opportunity for edible artistic expression. I love to share my passion of the art, so email me to taste the sweetness.