Hello! I’m Andrea. My first career was in opera and musical theater, but after life on tour, my desire for a more grounded lifestyle lead me back to school to earn my degree in Pastry Arts from the French Culinary Institute (now the International Culinary Institute). While in school, I worked as an assistant pastry chef at Taboon, an Israeli-fusion restaurant in Manhattan’s Hells Kitchen. I later worked in the editorial department at Martha Stewart Living, then went on to work as a confectionary artist at Ron Ben-Israel Cakes where I learned the art of cake decorating and sugar flower sculpture. I am passionate about what I do and I love every stage of the process - from meeting with clients to understand their unique vision, to the final reveal! No cake is too weird or too elegant…

When I’m not making cakes, I’m playing tennis, backpacking, or snuggling my two kittens, Viva & Leo. I am also a mom/stepmom to four extraordinary young women.