I grew up in a household with a lot of complexity, and baking became my escape long before I understood why. As a kid, my Easy-Bake oven felt like its own little world. Mixing a few things together and watching them become something new felt almost magical. I didn’t know it at the time, but the structure, repetition, and creativity of baking were quietly grounding me through the noise around me.

As I got older, the kitchen at home was still chaotic in its own way, but it’s where I taught myself how to bake from scratch. My first industry job was as a maître d’ in a fine-dining restaurant at seventeen. I wasn’t baking professionally yet, but being surrounded by that level of quality, detail, and precision shifted something in me. It showed me what food could look like at its highest level and planted the seed that pastry might be the path meant for me. My real foundation began in my early twenties, working my way through different roles and gaining the hands-on experience that turned passion into profession.

Today, I hold certifications in Chocolate Making and Confections from The International Culinary Center in New York City. I’ve worked in kitchens, bakeries, restaurants, and corporate environments throughout Baltimore making everything from intricate plated desserts to high-volume production for major events. A decade of hands-on experience has shaped my technique, palate, and the way I build flavor and texture.

With time, I realized that what I wanted most was the space to create work that actually felt like me. I needed a place where I could pour my own passion, curiosity, and heart into every dessert instead of following someone else’s blueprint. That realization is what ultimately pushed me to step out on my own.

My life hasn’t been linear or straightforward. Healing and growth, along with learning how to care for my mental and physical health, have shaped me just as much as any professional milestone. I’ve learned to protect my energy, trust what I feel, and stay connected to the things that light me up. That clarity has become one of my strongest tools.

Life has a way of giving us all kinds of ingredients. Some are familiar, some we never asked for, and some we don’t know what to do with at first. With patience, perspective, and a willingness to keep adjusting, we can create something meaningful.

I want you to feel that intention in every bite.