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Formerly, you were an interior designer. What inspired you to shift your focus to cakes? It was something that evolved a few years ago. I started making cupcakes for my youngest daughter’s preschool

I have vivid memories of Christmas mornings at my childhood home. Even if we woke up extra early, we still had to wait to see what was in our stockings until just before breakfast, at which point my

This time of year, nothing is better than local apples — even if you can't get out to pick them yourself, you can find a great variety in the farm markets. Add some bacon, and you might be ready to

I first learned about working with cooked sugar as a pastry student in Maryland, attending a demonstration by Chefs Ewald and Susan Notter. A few years later, I pursued further education at the

Trading in Wall Street for the Business of Food Prior to attending ICE, Zeke worked for 8 years on Wall St as a programmer and CTO. Soon after earning an MBA in Finance & Entrepreneurship, he left his

Inception and Planning Kathleen finished the ICE program in January 2011 and was hired out of her externship at Bouchon Bakery. There she began dreaming about starting her own business – something she

Over 20 years ago, I met the owners of Le Moulin Brégeon, a former wheat mill and monastery converted into a country luxe hotel in rural France. Since then, I’ve run a hands-on cooking and baking