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About US

My passion for baking began as a child in my grandmother’s kitchen. She taught me how to make great bread and pastries. This began my life-long love of baking.

After high school, l enrolled in college to study Culinary Arts and Pastry. I graduated with an AS in Culinary Arts and a Certificate in Foodservice management. I furthered my education by completing a Baking Science and Technology program from the American Institute of Baking in Manhattan, Kansas. I fine-tuned my skills under the direction of several European pastry chefs while employed at large convention hotels in Detroit, Houston and Dallas. I held titles such as Assistant Pastry Chef, Pastry Chef, and Executive Pastry Chef.

During this time, I even had the opportunity to personally prepare food for President Ronald Reagan in Detroit. I was later recruited by a Fortune 500 company to produce Sous-Vide food and specialty desserts in Indianapolis. The company closed two years later, and I really wanted to stay in Indianapolis. So, I decided to open a commercial bakery to supply the local foodservice market of Indianapolis. It was here that I met the love of my life and had two great kids together.

Today, our pastry staff of ten chefs, produce a high quality and classically inspired line of French pastries, cheesecakes, tortes, and individual desserts using the best ingredients available. My wife and I work at the bakery every day and are always available to our customers We are committed to food safety and abide by the guidelines from the Food and Drug Administration and follow a plan supported by the American Institute of Baking.

We care about our community and support local charities who help children and those in need. We have received several awards over the years, such as Foodservice supporter of the year and Best Decorated cake for a fundraising auction by charitable groups in the Indianapolis area.

Oh, by the way, I still love to bake!

Kevin

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