I’m from Western Mass originally and moved to the eastern part of the state to pursue a degree in Communications + Business Administration at Merrimack College. After graduating, I took a different path and started working in a pastry kitchen while simultaneously starting the Professional Pastry Program at the Cambridge School of Culinary Arts. Moving to Boston was the best decision I ever made. I love this city — the food and drink scene, the sports, the people. Pretty much everything except the parking. I collect old cookbooks, obscure cookie cutters and ramekins for dipping sauces. When I’m not at Flour, you can find me roaming around the cheese section of the grocery store.
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