I love baking & I love art, so to be able to combine both together is a dream. Although, initially, I followed my passion for working with people, in 2013 I decided to leave the not-for-profit world for a career in pastry. I attended Kendall College, in Chicago, & was classically trained in all things pastry. After graduating, I moved to San Francisco to train under Chef William Werner at Craftsman & Wolves and then spent a year planning for and envisioning what Flour & Fig would become. After moving back to Chicago, I found a commercial kitchen & started baking. I am thrilled to be pursuing this passion of mine, all while pursuing my passion for people, because, let’s be honest, food brings people together. What have I learned in the last four years? Good butter makes everything taste better, sweet snacks are balanced best with a sprinkling of salt & fresh flowers make everything lovely.
Are you engaged?? Check out Crate & Barrel’s private events to help you register in the next couple of months. Flour & Fig will be at their Michigan Avenue shop with samples & boxes from 9:00-10:00a. Come say hello!