|
I grew up in good ol' apple pie, GMC (General Motors Corporation) Michigan. I immediately left for culinary school to Charleston, South Carolina and studied to become a Pastry Chef. My school helped laid a foundation of an A.A.S. in Baking and Pastry Arts and a B.A.S. in Foodservice Manangement that provoked travel around the states, working for great chefs, and finding myself. During these years, I met my chef husband and we grew up in restaurants and resorts. We experienced the mountains of Utah, the coast and islands of Seattle, and the waves of Maui. Foilage pulled us back to the east coast and we fell in love with Vermont. The Green Mountain State has given us a life of good food, family values, skiing, and a better way to live. After spending years as a pastry chef, I decided to open the CakeryVT. This summer marked my eighth. season. The business has had many ups and downs along with the births of my children. Through it all the mantra " let them eat cake," has always rung in my ears. Today I have two beautiful children. I work at home so, I can stay at home. I enjoy running, talking, being with friends, reading, and eating. We have learned about the importance of grass-fed beef, eating Non-GMOs (Genetically Modified Organisms), and enhancing the nutrients in our food. Like every mom, I want the best for my family. I’m trying to show my kids that nutrition is the base and teach them how to have healthy habits that will help them become strong and beautiful people. I'll admit that we love sugar and we eat it, but it's within moderation. This is why I have dedicated my business to starting with whole foods and no perservatives. You will find only two- five ingredients in all my cake batters, fillings, and creams. This past year, I have been spending time perfecting alternative baking like gluten free (check out the gluten free section), dairy free, and vegan cakes. My goal is to make sure that every bride has the best "CAKE" on her wedding day. |
