Passion turned profession, that's my story! Before attending the Auguste Escoffier School of Culinary Arts, baking was nothing more than an enjoyable hobby. After finishing Business school, I realized where my heart really was, and that was in the art of baking. Through my education I have further progressed my cupcake and cake decorating skills, along with learning new ones. Learning the basics of gluten free baking, artisian bread making, chocolate and sugar sculptures, classic tortes, and many more classic fench pastry techniques, have all helped mold me into the baker I am today. When it comes to making delectable indulgences, I hold nothing back, so come join me in my journey to the next great baker!