Pastry Chef Jackie

I don’t just bake—I obsess. Over flavors that make you pause mid-bite. Over textures that crackle, melt, or shatter just right. Over cakes that look like modern art and bread that tastes like it’s got a soul.

I didn’t get here by following the rules. My style is bold, a little rebellious, and always handcrafted with intention. I believe cake should actually taste like something, pastries should be buttery as hell, and bread should be soft, pillowy, and downright irresistible—the kind you tear into with your hands and savor every bite. No shortcuts. No bland bites. Just real, ridiculously good food made from the best ingredients I can get my hands on.

Whether I’m layering flavors for a one-of-a-kind cake, folding butter into a hundred delicate pastry layers, or teaching you how to master your own bakes, it all comes down to this: food should make you feel something. And if I’m doing my job right, every bite will.