Our Story
 

Karin Johnson is a graduate of the Culinary Institute of America at Greystone, in St. Helena and has been baking for over ten years. She also graduated from Santa Barbara's City College culinary program and has worked at San Ysidro Ranch and Citronelle in Santa Barbara, and Pinot Blanc in St. Helena. She has worked for Beets Catering for several years.

After a full-time stint at Beets, she became Pastry Chef at Sequoyah Country Club in Oakland and eventually went off on her own to sell desserts and pastries at farmer's markets with her mother Sherry as her assistant Pastry Chef and dad Ralph as market assistant. Being at the farmer's markets allows her to find the best organic fruit directly from the farmers. All her cakes and pastries are made from the purest ingredients with a passion for creating desserts that will keep you coming back for more.