Weddings
And so the adventure begins...
with dessert!
Custom Wedding Consultation
Complimentary tastings are by appointment only. From dessert bars to 4 tier wedding cakes, you pick the menu and I'll make it come true! Having about 3-5 pictures or ideas for how you want your desserts to look helps me get a better picture of your style. If you are still unsure or still browsing, no worries! Styling and tips will also be happily provided during this time.
Please contact me either by clicking here:
or call:
(317) 864-8035
“To eat is a necessity, but to eat intelligently is an art.”
- François de la Rochefoucauld -
Pastries & Me
Ever since I was a little girl I always knew I wanted to be a chef. Truthfully, I was baking and cooking all day in the kitchen before I even knew being a chef was a career choice. I love and live by the phrase "Baked with love" , because going through the process of making something as simple as biscuits for someone who you know will love and enjoy them fills me with the utmost joy.
I am a J. Everett Light Career Center alumni, and studied under Chef Brad Nehrt, Chef Karen Williams, and Chef Nate Davis, these are the Chefs and this is the magical place that taught me the fundamentals of everything I am and know in the kitchen. Through their program I placed 1st in the SkillsUSA Commercial Baking competition, furthering my passion for sweets. I went straight into the industry after High School, but I did not immediately go into baking.
I actually went to apply for a Sushi Chef position and got the opportunity to learn from an amazing and innovative Executive Sushi Chef, Chance Kinneman, who taught me about the history and future of Sushi and how to apply that knowledge to different styles of desserts. Eventually, I began to miss baking, so I tried my luck at Classic Cakes and was warmly welcomed by a team of talented artistic women. They honed my technical skills and drilled the fundamentals of cakery into my very soul. Eventually, I changed gears and became a disciple of Serendipity Mobile Food Catering's, Executive chef and Owner, Bill Gruesser, who trialed, honed, and furthered my Culinary knowledge and continues to train me in pastry, culinary, and catering techniques. During my journey as a wandering chef I also got to gain insight on authentic Korean street food by having the opportunity to work alongside two modernly innovative brothers, Chef Jung & Chef Kim, owners of Korave in Indy. They taught me efficiency and gave me strength to chase my dreams as a Pastry Chef.
All these chefs and many more not listed have one thing in common that gains the highest level of my respect and it's what I'm most grateful that they instilled in me...
Food is about making happy
it's as simple as that