I strongly believe that a beautiful dessert has to have outstanding flavor. There is no reason anyone would compromise the flavor to achieve the look they desire. I bake from scratch and think that a deliciously rich and silky butter cream frosting is one of the finest things in life. I use butter, cream and the freshest ingredients I can find from our local providers.

I have been a pastry chef in Seattle for the last 16 years. I have worked in places such as the Four Seasons Hotel, Cascadia and Rovers. I attended the Culinary Institute of America after receiving my bachelor's degree in painting, drawing and theater design. My approach to cakes (and desserts in general) is very artistic, individualized and whimsical because of my previous training.

I enjoy working with people who have an idea of what they want but cannot find the right images in magazines or websites. If you have some fun ideas that you'd like to see translated into cake I'm eager to work with you in creating just what you're looking for.

Contact me at 206.383.5187 or by email. I'll be happy schedule an information session with you, prepare you a tasting cake or figure out what YOUR particular work of art will be.