Baking
white cake with chocolate syrup on white

I'M KATIE

welcome!

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Food has always been my passion. I graduated from the French Culinary Institute with a Grand Diploma in Pastry Arts and went on to work in restaurants, television, recipe development, and as a consultant before opening my own bakery in Brooklyn. After selling my shop, I was lucky enough to start teaching! There's nothing I love more than getting to share what I've learned along the way.

I'M A MOM, PASTRY CHEF & CULINARY CONSULTANT
BASED IN NEW JERSEY

before we go on...

IF YOU'RE HERE FOR GREAT RECIPES...

I'll cut to the chase! Click below to go right to my recipe page

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GRAB MY

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ON SALE NOW

FRENCH BREAD BAKING
FOR BEGINNERS

"Close your eyes. Now remember a time you ripped apart a warm piece of bread, crust crackling and giving way to its light, open crumb. Did you slather it with butter? Sprinkle with sea salt? Maybe you dipped it into herbed olive oil. Later in the meal that same bread might have been soaked with sauce left lingering on your plate; the perfect final bite to an indulgent meal. I’ll bet you have this memory, because bread is something you just don’t forget. Bread is one of the great pleasures in life."

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WHAT DO I DO?

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SERVICES

If you're currently running or looking to start a food business, I'm here to help! From menu and product development to training, let me help you sort out ideas and formulate the best course of action for your food concept. 

Need help bringing your recipes to the next level? Recipe development can be one of the most exciting parts of food entrepreneurship. It's never too early to start developing and perfecting your recipes!

COMING SOON

ONLINE CLASSES

Whether you're a first time baker or just looking to add a new technique to your wheelhouse, join me in virtual baking classes starting this fall! 

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michael g.

We had a great experience! Katie (the instructor) was very helpful in talking us through why/what we were doing and the entire group loved it. Would absolutely book again!

OVERHEARD

Image by Marsha Dhita