FAQs
- What is your typical process for working with a new customer?
First, I schedule a consultation and tasting. Each client is unique, and I want to make sure they get exactly what they want for their event. We talk through all of the details, from what the venue itself looks like to what the rest of the menu consists of.
- What education and/or training do you have that relates to your work?
I have a BSBA in Entrepreneurship from the University of Miami, and I am classically trained in French Pastry Arts from Ecole Nationale Supérieure de la Pâtisserie in Yssingeaux, France. I have been the pastry chef at two fine dining restaurants in the Charlotte area.
- How did you get started doing this type of work?
I've always known that I wanted to own my own business, especially after watching my parents own an antiques business my entire life. Once I got into pastry, I knew that I'd found my niche. It not only allows me to be creative, but the look on peoples' faces after they've taken a bite of chocolate goodness is priceless! I love that I can take an event that's already special, and make it even more memorable.