This Bay Area Native, having grown up in a first-generation large Greek Family, was always surrounded by homemade culinary delights.

Upon graduating from Vanderbilt University, she quickly rebounded to her passion and immediately embarked in pursuit of her love for pastry by attending the Culinary Institute of America in Greystone. Maria has worked among many talented pastry chefs in various patisseries stretching from Napa Valley to San Francisco. She later entered the restaurant world where she was Pastry Sous Chef at Postrio and Pastry Chef at Town Hall Restaurant.

Maria only uses the highest quality and freshest ingredients, including organic morning fresh-picked produce. The combination of her European and American influence gives yield to a unique and modern style. Maria's one-on-one individual approach with each client allows the development of a most personal expression for that event and for that client. Maria is a solo practitioner who insists on performing every step herself, including delivery and set-up, ensuring the quality and control of each product.