My culinary passion started at a young age. Growing up, I would help my mother make wedding cakes in her spare time and make caramels, brownies, and more with my dad. I developed a love for pastries- the balancing of flavors, the chemistry behind it, the look, the flavor combinations, and of course the taste!

I was born and raised in Salt Lake City, Utah. Since graduating high school, I attended The French Pastry School in Chicago Illinois, where I studied under world-renown french chefs. We learned all aspects of the pastry world: tarts, ice cream, sorbets, breakfast pastries, breads, petit fours, sugar and chocolate candies, chocolate & sugar sculpting, cakes, and more.

My passion for veganism developed shortly after graduating my prestigious school. I started converting, switching recipes, and through (a lot) of trial and error, I was finished perfecting these traditional french pastries to become deliciously vegan without jeopardizing the taste and quality.

Having a relationship with food is an important part in my development of recipes. I want each thing you taste to balance out the next and to compliment one another on your pallet perfectly.

In 2011, I moved to Hawai'i, there I received a job at a high end cake shop as a wedding/specialty cake decorator. I was able to learn traditional and new methods of decorating and have now applied these as well to my products.

https://www.passionflourslc.com/

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