My passion for pastries goes hand by hand with my desire to promote what I consider to be my stronghold: creativity. The actual and vast array of ingredients, flavors, colors, textures and tools are an invitation to the imagination. From making a cookie to the challenge of creating a cake the size of an actual wedding dress. I must add 10 years of entrepreneurship with my own store of baking and cooking supplies. As a teacher, keeping up with tendencies I studied  at The French Pastry School in Chicago, The Wilton School Of Cake Decorating & Confectionery Art, The International Sugar Arts at the Collection by Nicholas Lodge, School of  Chefs.