Deirdre Davis has worked as a pastry chef for almost 20 years in the Bay Area. She has extensive experience with both restaurants and caterers including, but not limited to: Chez Panisse, Postrio, Boulevard, Citizen Cake, Spago, Paula Le Duc, and Taste Catering.
Originally from the east coast, Diedre moved to California to attend the California Culinary Academy. Besides working as our pastry chef, Deirdre also works as a baking instructor at Laney College in Oakland inspiring a whole new generation of bakers.
In addition, Deirdre does consulting and product development. Much of this work has been based on gluten-free and alternative flours therefore allowing her repertoire to include many gluten-free options. She loves what she does and it shows in all of her work.