If you're looking for the type of cake that screams my-trainer-is-going-to-let-me-have-it tomorrow, you have found the right baker for you!  Light and fluffy, we are not!

 

I always say that I was born in Cleveland and raised in my mom's kitchen. Baking was instilled in me as a form of bonding and a way of communicating - the aromas of dense, espresso-laden brownies and light, lemony, graham cracker crusted cheesecakes was rich with love, comfort and confidence.  Sitting around a table, gathered at parties, or secretly sneaking a last bite of cake in the middle of the night, dessert is the perfect way to share, enjoy and indulge (sometimes all at the same time).


As a film major at Emerson College in Boston, baking was never far from my mind.  When I wasn't writing papers on Fellini or deconstructing David Lynch, I was baking: lemon-glazed bundt cakes, Oreo cookie cheesecake, double rum cake, triple chocolate chip cookies; my friends and neighbors loved coming home from a suffocating ride on the T or a cold walk down Boylston to find a wedge of cake at their door. 


After living in Los Angeles and working in entertainment for eight years, I began to long for the days of bringing a smile to someone's face with a treat, and to smell those familiar comforting aromas of my childhood. After careful reflection and a lot of encouragement from my friends and family, I donned my kitchen whites and slip proof shoes and began the intensive pastry program

at Le Cordon Bleu College of Culinary Arts in Pasadena, CA.  I graduated with highest honors and perfect attendance, and turned in my kitchen whites for a blue bandana to become part of the staff at SusieCakes bakery.  My next job took me to the front of the class as a cake-decorating teacher at The Gourmandise School of Sweets and Savories where I could share my excitement for cakes with others.


My mom Gail started her baking business, Piece of Cake, in 1963 and is the reason that butter and sugar and love runs through my veins.  It's only fitting that she is the face of my business, as she is my inspiration every time I put on my apron and pre-heat the oven. I want to pay homage to the business she started years ago by baking for all who appreciate and understand that the brilliance of the perfectly satisfying dessert is the company you eat it with.  Piece of Cake LA is that homey tastes-like-mom's flavor, with a modern twist.