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.
At around eight years old I had several of my favorite recipes memorized and would bake all summer long. If you asked me what they were now, umm I couldn’t tell you- but it was a lot of chocolate chip cookies and brownies. I loved how the smell wafted through the house and made your mouth water. As a teenager, my mom always joked that pumpkin muffins were the only sure way to get me out of bed on a Saturday morning.
In college, while studying advertising and public relations, I kept baking up a storm. One time staying up till 2 am making a 9 layer cake for one of my friend’s birthdays.
After working full time in a digital marketing agency for several years, I saved up and decided to follow my passion and 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 perfected all of the classics.
After I graduated I did a 3 month stage (internship) at La Fabrique á Gateaux in the Republique area. It was just me and two incredible women chefs in the kitchen, one of which I started calling Dude, and both of whom 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, teaching classes, catering, working for Chateau de Gudanes, a restoration project in the South of France, and other clients.
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! firstname.lastname@example.org
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. 🙂
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