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.