About Us

It all started with a rolling pin, every year for the holidays growing up my mother and I made cookies. I remember standing on a chair in our kitchen mixing the ingredients together being in awe that things like flour and sugar could make such delicious confections. At a very young age I became interested in the scientific aspect of baking, by reading cook books, watching famous chefs on TV and countless hours of research on the internet. I never considered even pursuing baking as a career until I was a senior in high school after being unsure of a university or a major. Over the years prior to the discovery, baking and cooking was just a hobby of mine. 

My senior year, I was forced into a cooking class but ended up being inspired by my teacher to use my prior knowledge and passion to begin a lifelong career. Being at the top of my cooking class, my teacher wrote me a sparkling recommendation for one of the most prestigious schools in the world, Le Cordon Bleu . Upon graduation in rural Ohio, I moved to the big city of Pittsburgh Pennsylvania to pursue my education of Patisserie Arts at Le Cordon Bleu while working part time in the Catering Department of Point park University advancing my knowledge of culinary practices at the same time. Later, before graduating I completed an externship at a local bakery, as an apprentice baker. After successfully completing my externship I was offered a position as the assistant cake decorator making celebration cakes for birthdays, baby showers and wedding events.  After two years as an assistant, and being promoted to head cake decorator, I left to discover and advance my culinary credentials working in a few nursing facilities around Pennsylvania and Ohio as a culinary dietitian. The love of baking throughout that time was still very much in my heart and on my mind constantly, until I decided to expand my horizons and open a pizza shop in downtown Niles, Ohio , with my colleague Aj Aarons. For a couple years, “Pepperoni’s Pizza” rocked niles Ohio with our unique cooking styles and our interpretation of pizza until we parted ways, he opened another restaurant specializing in breakfast and brunch. Continuing my journey and pursuing my love of baking I freelanced pastries until finally opening “stellar confections” in Canton, Ohio carrying out online orders and events in hospitals, luncheons and birthday parties. In August of 2019, I closed the doors, but only to start a new adventure. I relocated to Tracy California. After the pandemic, my partner Sherry Forest and I decided to make our dreams come true and start Stellar Pastry Arts.