Coming from a long line of incredible professional and home chefs, I grew up with a particular curiosity and affinity for the kitchen. As a child you could find me in the backyard mixing concoctions with stolen cupboard staples. My parents nurtured and cultivated within me a love for delicious food, fresh ingredients, and joy in the process.
Halfway through college, I decided I needed a break from the college town, and started researching the best culinary programs in the states. I found Chef Delphin Gomes, the only French Master Pastry Chef in New England, who had started a pastry program at The Cambridge School of Culinary Arts in Cambridge, Massachusetts.
The song ‘Boston’ by Augustana had just come out, and it seemed like everything fell in place, I was accepted to CSCA, and I went to Boston. Here, at The Cambridge School of Culinary Arts, I was classically taught the art of French pastry. Magically, I managed to miss every single bus everywhere I went, and miraculously didn’t gain seventy pounds. My hands became heat-proof, and I became fluent in vulgar kitchen French.
While in school I interned at the best French restaurant in Boston, Petit Robert Bistro in the Back Bay. It was here where I realized that I could be a chef for the rest of my life.
Enter the petite pastry. I created this cute little company when I had clearly identified my hopes, dreams, and all that mushy stuff. I now share my hobbies with friends, family, and the community. I hope to develop and grow the petite pastry as time goes, but for now, I want to have some fun with YOU, and taste some of the sweetest parts of life.