Owner and Operator of a Specialty Retail and Wholesale Bakery, located in a Historic NYC Neighborhood • Developed an employee growth program focused on training, recipe development and both retail and wholesale selling skills. • Created vendor specific products while cultivating a sustainable wholesale consumer base. • Managing ingredient procurement, recipe costing and inventory management processes.

I am in charge of demos and in store application of any 3rd party products sold thru Bizerba. Mainly focusing on Wiesheu ovens and proofers. I will be working at trade shows showcasing these product lines and installing them in bakeries across the US. The majority of these products are new to the states, which presents me with the unique opportunity to introduce them and let others experience the quality available here at Bizerba and Wiesheu.

Work the evening/morning shift producing beautiful breads, croissants, danish, cannelles, and pastries. Everything in small batch shaped by hand with local as possible organic ingredients.

Worked with Eric Kastel, Chef LeAnn Adams and Chef Hans Welker in the specialty breads and rolls class teaching students how to create and produce artisan breads.