![]() I moved to Pittsburgh in '99 & worked at a local Culinary School as a Pastry Chef Instructor for 10 years. In '99 I moved to Portugal & worked as a Pastry Chef for a large Hotel in Moncarapacho. ![]() In 1994 I moved to Hungary & worked as Pastry Chef for a large company in Budapest. I later moved to the Santa Cruz area then to Carmel. I moved back to California in '86 & work as a chef in a hotel in Sonora then later that year I moved to Napa Valley & over the next 4 years I worked as Pastry Chef in a couple of locations in Napa Valley (Domain Chandon & Auberge du Soleil). While I was in Paris I did my apprenticeship at Hotel Lutetia & Chez Fouchon. I finished the Culinary & Pastry program. I then moved to France to go to the Cordon Blue in Paris. In '84 I moved to Lausanne Switzerland to learn French. I worked in two hotels in the Sonora area as well went to a two year Hospitality Management program. I started my Kitchen experience in Sonora California in 1981. ( Certified Executive Pastry Chef, Certified Culinary Educator) & of course the best gourmet cakes & other sweets in the Burgh. We also offer gluten free pastas, pizza crust & the best gluten free breads you will find If you need a private party at our business or catered at your home Please take a look at our lunch special page as our menu changes weekly. If you need a wedding cake or just something special, we offer special occasion cakes & pastries also. ![]() We have a wide array of European pastries & we roast our own coffee. We make all of our items in small batches & everything is made from scratch. We are a dedicated gluten free bakery & plant based friendly Bakery Café/sit down restaurant. We hope you will enjoy taking a look at our website. One of the top 10 best gluten-free, plant Based café/restaurants in the USA
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