Having a painting and sculpturing background it’s easy to see that it is fully embodied in my designs.

It would be my pleasure to sit down with you and together we can create a one of a kind edible work of art. That will certainly exceed your expectations. Known for clean and detailed workmanship, each design is given the utmost personal attention.

I am an I.C.E.S. member (International Cake Exploration Society) and have had the privilege of taking sugar art courses from Nicholas Lodge and Kerri Vincent, world renowned sugar artists.

I was introduced to this world of sugar art by Chef Felecia Prichett, professional pastry chef, and judge on the food network. Many thanks to her for seeing a talent early on that I had no idea would evolve to what it has become today. Having been a professor at Johnson & Wales through her I met several professionals in this field who were sharing of their knowledge and talent. With whom I keep in touch with still, their expertise and support to learn in this field has been tremendous, and much appreciated.

A special thank you to Diane Paglia for sharing her talent and knowledge, your classes will be forever treasured. I am so proud to be recognized as one of your students.

To these professionals I owe a debt of gratitude.

All orders and quotes can only be established during re-arranged consultations.