About me: I graduated from The University of Texas at Austin with a Magazine Journalism degree, and always wanted to work in food magazines. So I packed my bags and headed to NYC where I enrolled in a full time program at the Institute of Culinary Education. I interned at Country Living Magazine and worked at The Magazine of La Cucina Italiana for 3 years before venturing out as a Personal Chef in New York City. I went on to graduate with distinction from Le Cordon Bleu in London, where I completed the patisserie program and interned in the pastry department of the Bentley Hotel. Life took me to San Francisco before bringing me back home to Houston where I worked in pharmaceutical then oil and gas sales, until 3 kiddos took over my world. Now here I am, back to pursuing my passion of making specialty cakes and desserts...
I currently have a valid Food Handler's Certification, and operate legally under the Texas Cottage Food Law.
Thank you all for your support! I hope to bake for you soon!
*Wedding Cake Photo Credit - Fabulous photographer and friend Kerri Clark Designs, LLC.
Homemade just tastes better.
I live in a kitchen where the combination of pure and simple ingredients, patience and respect for the tradition of baking, and inspiration to try new things yields consistent and delicious results.
For all things cake - custom cakes, cupcakes and cake pops, Confectionary Home strives to deliver both exceptional taste and texture, as well as careful attention to detail and aesthetic. We want both the yum and the wow!