I started my culinary journey in one of the most progressive and abundant cities in the Bay Area, California, where I studied holistic nutrition and alternative ingredient cuisine.  After taking advantage of the local and seasonal scene, I returned back home to continue my craft in some of the area's best restaurants, focusing anywhere from raw vegan dishes to new American cuisine. I have infused the experiences of working at Pure Food and Wine (NYC), Café Matisse (NJ), and James on Main (NJ), to name a few.

In 2020, The pandemic led me away from small restaurants and pushed me to create something of my own while keeping quality ingredients & health in mind. What started out as a gluten free online bakery has transitioned into a full-service boutique catering company. We are ever changing with the demands of the public but follow the same mission; to provide nutritious, quality, seasonal, farm to table cuisine & desserts.