About the Baker

I started in the culinary world at the age of 15.  I originally wanted to become a Chef, but after my first job in a kitchen I realized that I couldn't handle "raw" meat.  So, I redirected my pusuits to baking and pastry.  I immediately loved the different scientific , extremely accurate, and creative facets that the field offered, like the minute details that could be piped on a cake. My sense of creativity was finally able to soar.

I graduated from Johnson and Wales University in Charleston, South Carolina with an A.A.S in Baking and Pastry Arts and a B.A.S. in Food Service Management. My love for baking and traveling took me to many unique and beautiful places over the years, like Montana’s Glacier National Park, Maui, Hawaii, San Juan Pugent Sound,and Park City, Utah. During my travels, I worked at some of the best four- and  five-star hotels, such as Deer Valley in Park City Utah and The Fairmont Kea Lani and The Grand Wailea in Maui.

The techniques and production-management skills that I learned while working alongside some of the country’s most talented chefs have served me well in the growth of my own business today.

My Husband and I were drawn to Vermont’s skiing and the fresh, local ingredients available in the area. We decided to settle in Stowe. We’ve grown to love the Green Mountains and have made lifelong friends here.
My husband is also a chef, and we worked together for a time as Chef and Pastry Chef at Topnotch Resort & Spa in Stowe.

When we decided to start a family, I left Topnotch to open The Cakery within Jamie's On Main in Stowe Village. My husband is now Chef at Trapp Family Lodge. In February of 2009, we welcomed our daughter, Avery Rose, into the world.

Today, I feel so fortunate to be able to pursue my passions as both a Mom and a Pastry Chef.

photo: Larry Asam