I work out of a licensed commercial kitchen in Kittitas Washington.

I started my business in 2023 but have been baking for many years. I’ve been working in kitchens since I was 16.

Chocolate mousse.

Not yet!

Yes, I attended South Seattle College's Pastry and Specialty Baking Program.

Although I work out of a kitchen that processes wheat and dairy, I have a variety of gluten, dairy,
nut, and egg free desserts.