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Laurie and Joe are incredibly passionate about sharing the excitement that decadent desserts, stylish presentation, and warm hospitality can bring into your life. They love what they do and would love sharing it with you.
Laurie Pyle

From a young age, Laurie had a love for cooking and baking that was first inspired by her mother. A graduate of Tufts University, she began her career as a preschool teacher before returning to school to study culinary arts. She attended the Culinary Institute of America and completed an internship under Sara Foster of Fosters Markets in Durham and Chapel Hill, NC. It was with Sara that Laurie attained her philosophy on cooking: let the food speak for itself by using fresh, local, and seasonal ingredients.

Laurie later moved to California to pursue her love of pastry at the CIA's Napa Valley campus. During this time she also worked as a pastry chef for Thomas Keller in his Bouchon Bakery. It was here that she decided to one day open her own company using her combined skills in cooking, baking and party planning.
Joe Lin

Good food and family have always been an integral part of Joe's life. Raised in a Chinese American family of 15, every meal was an event in the Lin household. His love of food started at an early age when he would help his father, a former restaurant owner, prepare the family dinners. Where food comes from and its sustainability were principles that Joe learned very young. He continues to have a deep appreciation for cuisines from around the world, and enjoys seeing the excitement food brings to people's lives.

Joe is a graduate of Babson College and has worked for a number of large banking institutions as well as small hedge funds. His business and financial skills are the perfect complement to Laurie's culinary and pastry knowledge.

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