It all started back when I was about 2 years old with my mom. She loved to bake and I loved to watch. Well, in all honesty, I liked to sneak little tastes when she wasn’t looking. My favorite place was on a tall stool so I could watch everything that was happening.
As I grew, I started memorizing recipes and would bake all summer long. There was always butter in the fridge!
I went the traditional route and went to college to study advertising and public relations, but I kept baking up a storm. One time staying up till 2am making a 9 layer cake for one of my friend’s birthdays.
After working full-time in a digital marketing agency for several years (bringing in desserts just about once a week, much to my coworker’s dismay :D), I saved up and decided to follow my passion. In 2013, I moved to Paris for a year to study French pastry at Le Cordon Bleu. I loved my experience there and would recommend it to anyone. I learned from some of the best pastry chefs in France and had an incredible time exploring the city.
I did a 3-month stage (internship) at La Fabrique á Gateaux in the Republique area after I graduated. It was just me and two incredible women chefs in the kitchen, who had worked under one of the top pastry chefs in Paris before they decided to open up their own place.
I stayed up until 4 days before my visa was up, not wanting to leave the city I had started calling home. After some time back in Texas working for a couple of different bakeries including an incredible French pastry shop called Bisous Bisous Patisserie and Scardello Cheese, a fantastic gourmet cheese shop, I returned to Paris on a Jeune Professional visa to work at a cooking school. Then I moved on to freelance pastry work learning as much as I could along the way. One of my jobs was making pastries for the workshops at Chateau de Gudanes, a restoration project in the South of France.
I started teaching classes in 2017 and found so much joy in helping people master different techniques to make beautiful creations. My classes started when Francois (my French partner) and I were in Strasbourg, where my equipment was stashed in random cubby holes and under the guest bed. I would crowd people into our larger than normal French kitchen, then bring them back into the living room for assembly and decoration. I taught several weekend courses at Kate Hill’s Camont, an 18th-century farmhouse in Gascony. When we moved to Versailles, we found a gorgeous traditionally Versaillaise apartment where we dedicated a room to teach pastry to small private groups of friends and family, or the solo experience go-getter. A large window overlooks the rooftops, an antique French farm table fills the space and the Chateau de Versailles is just a 5-minute walk away. We listen to French music and bake up ridiculously good French creations while I break it down, make it easy and guide you every step of the way.
I’m also a pastry chef for hire, traveling to events to do the pastries. Have a wedding or event in France, or elsewhere, and like my style? Hit me up! I’d love to discuss it! email@example.com
The absolutely best part of baking is the joy it brings to people. There is nothing better than seeing a smile creep across someone’s face when they taste a dessert I have made.
Sign up for the occasional newsletter I send out with new class offerings and usually a recipe or two, or follow me on Facebook or on Instagram! You can also shoot me an email at firstname.lastname@example.org with any inquires or for collaborations.