Hi! I'm 'Sweet Elizabeth' . I'm a classically trained pastry chef and attended both The Culinary Institute of America in Hyde Park, NY, and Johnson & Wales University in Providence, RI. I began my career at a French bakery in coastal Massachusetts while still in high school. It was there where I
learned how to make the most buttery, crunchy, caramelized, croissants. It was also where the seed was planted-I fell in love with baking. and butter. and sugar. I have had the opportunity to work a circuit of fine dining restaurants, catering companies, and bakeries on the East Coast. After owning my own bakery and specialty cake shop for 6 years and having two babies during that time, I made the very tough decision to close the bakeshop's doors in February of 2017 in order to spend more time with my sweet little family. As of September, I have slowly started to dedicate some time to connecting with clients again by creating cakes for their exceptional events. I am always honored to be a part of life's sweetest moments. I am committed to quality. I use only butter, not shortening, and high quality vanilla, vanilla beans, cream cheese, and eggs.
If you're going to celebrate, do it with a luxury cake.