Chef de Cuisine et Patisserie
In 1997, I earned the Grande Diplome for Pastry & Cuisine at Le Cordon Bleu in London, England. When we discovered my oldest daughter's peanut and treenut allergy, I decided to put my culinary talents to work, offering safe and delicious alternatives to the area bakeries.
Our Products
- We use top quality, wholesome ingredients with an emphasis on organics
- Our semi-sweet chocolate, white chocolate & cocoa powder are exclusively from Vermont Nutfree Chocolates
- Earth Balance Natural Spread (non-GMO & non-hydrogenated)
- Rice Dream Ricemilk, Tofutti sour cream
Le Cordon Bleu London
London Culinary Arts Institute
View a commercial for Bella's Bakery made by one of our teenagers at the bakery
for one of her classes at school