For the last decade, pastry has been my medium of choice to explore themes of play, pleasure, and connection to nature. My work leans toward the whimsical, striking a curious balance between unusual and nostalgic. Dessert has always felt like a canvas in which to tell a story, and translating a fantasy into a confectionary reality brings me so much joy. I focus heavily on local seasonal produce, natural color, botanical flavors, and plant-based and gluten-free desserts. However, I have experience and expertise in everything from laminated french pastry to ice cream to wedding cakes. I am a passionate advocate for sustainability - in respect to our planet and the human bodies that grow, produce, and prepare our food. Mental health awareness, self care, and empathetic leadership are the north stars of my career.