OUR VALUES

As a self-proclaimed chocoholic by the age of ten, it was evident from an early age that I was destined for a career in food. I graduated from the California Culinary Academy’s Baking and Pastry Arts program in San Francisco, CA in 2006 and went on to spend the greater part of the next fifteen years making, eating, talking, and thinking about food.

While I love all food, baking is my passion, and dessert is my favorite course. My career has primarily focused on high-end restaurants, where I spent years running high-volume dessert programs, developing seasonal menus, honing my craft, and deepening my passion for ethical food systems. Prior to moving to Portland, I was the pastry chef at the largest in-house dining concept at Facebook HQ and before that, I was the Executive Pastry Chef at the James Beard Award-winning restaurant, Slanted Door in San Francisco. Throughout my career, I prioritized working for restaurants and chefs that shared my vision for sustainability. As a result, I was able to grow my own herbs, harvest my own honey, and shop at farmers’ markets for ingredients and inspiration. Along the way, I developed meaningful relationships with farmers, and food artisans. These experiences, created a deep interest in ingredient-driven baking and supporting our local food economy as both a chef and a consumer. 

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I founded Orange & Blossom to share unique and seasonally inspired desserts made from wholesome, ethical ingredients we can all feel good about. As a longtime vegetarian working in fancy kitchens, I became disillusioned with the heavy reliance traditional pastry and fine-dining as a whole, placed on animal ingredients.Why must good dessert be centered on eggs, butter, and cream?  I knew there must be another way. My quest to live a more compassionate and sustainable life, lead me to create this bakery. Our vegan values as a company are rooted in compassion for all living things. I hope our dessert and pastries change the way you feel about vegan baking and eating.