I’m a French Culinary Institute trained pastry chef and public-historian turned culture-loving cookier, and I’m the chief baker, decorator, and designer here at Baker & Bard.

The professional journey that landed me here hasn’t been cookie cutter (it’s involved plenty of cookie-cutters, of course). My adventures have included cooking at Chez Panisse, helping to launch an online Italian specialty store, performing with the New York Philharmonic, studying food and culture in Europe, and teaching immigrant history at NYC’s Tenement Museum.

Unconventional as my path has been, from classical music to culture to cookie art, I have always followed my passion for creative expression and fostering connection among people.

Baker & Bard combines my love of baking, storytelling, culture, and history, but more than anything else, it is my way to enrich my customers’ lives with beauty, meaning, and genuine connection, a calling that’s always motivated everything I do.