She’s parenting her 18-month-old, Marcel, crushing almond crumble and piping cakes with baby No. 2 on the way.
“My partner and I met in the restaurant business in Montreal, but when COVID-19 hit, there was no real work for chefs and pastry chefs so we headed to Ontario,” she said. With 13 years in the business, she likes to get creative with garnishes, design and has an eye for quality and taste. Alfajores have a creamy dulce de leche filling sandwiched between two cookies coated ever so softly with icing sugar. The cookies take two days to handcraft as the dough needs resting time.
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