As a recipe developer and pastry program consultant, I develop original, rigorously tested recipes for food brands, publications, and culinary businesses looking for reliable, engaging desserts.
In my work consulting on restaurant pastry programs, I help hospitality teams cost menus, create recipe formulas, and train cooks on how to execute and plate desserts consistently.
From marketing campaigns and product launches to editorial features and restaurant menus, I develop recipes that are beautiful, dependable, and designed to your needs.
You can find my personal recipe work on my newsletter, the Bayou Saint News.
Selected Recipes and Projects
Brand Work
Mulled Wine Pear Butter Linzers
Commissioned by California Wine
Editorial Feature
Strawberry Shortcake
Commissioned by Nicola Lamb for Kitchen Projects
Brand Work
Spiced Carrot Cake Blondies
Commissioned by Diaspora
Brand Work
​Prune Galette Des Rois
Commissioned by California Prunes
Personal Work
Three Holiday Cookies
Published in the Bayou Saint News
Brand Work
Rhubarb + Pistachio Bostock
Commisioned by California Grown​
Editorial Feature
Apple, Hazelnut, and Rye Cake
Commissioned by Bon Appétit
Menu Consultation
Masa Tres Leches and Tonka Bean Flan
For award-winning restaurant Acamaya​
Editorial Feature
King Cake
Commissioned by America's Test Kitchen
Editorial Feature
Peach Cobbler
Commissioned by Nicola Lamb for Kitchen Projects
Editorial Feature
Fruitcake for Cheese Plates
Commisioned by the Washington Post
Personal Work
Pumpkin Cream Pie
Published in the Bayou Saint News
