About the owner

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My story

Welcome to my website! 

First of all, I just want to say thank you for taking the time to view my website and getting to know me and my company. 

My name is Savannah. Growing up I had always loved being in a kitchen. Memories of cooking with my family on the holidays or any reason to get together flood my thoughts and inspire my cooking. 

I was alway found myself making some kind of dessert for whatever occasion I could find, so the kitchen has always felt like home to me. 

I even had the opportunity to make a dessert for Congressman Kevin McCarthy and his body guards.  

I graduated culinary school from the International Culinary Center (ICC) in October of 2014 with a certificate in classic French pastry and baking. 

While in school I was the head baker and manager of a start up bakery cafe called La PanotiQ in Campbell. After I graduated culinary school I got a job at a michelin star restaurant called The Village Pub as a pastry assistant. I eventually moved back to Southern California where I got a job as the pastry chef of a fine dining restaurant at a luxury hotel named Bacara Resort & Spa in Goleta CA. After some time there I then found myself at Belmond El Encanto, the only Forbes 5 star hotel in Santa Barbara. Here I was really able to grow in my knowledge and skills and quickly became the pastry chef. During my time there I had 4 cakes featured in magazines and one of which ran for best cake of the year.  During my time at El Encanto I was really able to hone in on specialized baking skills and techniques due to many individuals who had dietary restrictions. I was able to provide gluten free, dairy free, nut free, dye free, and vegan desserts and wedding cakes. I also had the opportunity to take a chocolate class in Las Vegas with Cemoi chocolate from one of America's top 10 chocolatiers earning a certificate.  

After 3 years there I decided it was time to take my knowledge and apply it to my passion and start my own business.  

So here I am...trying to make the world just a little sweeter one pastry at a time.

Thank you for believing in me and for your support.