About Us

Anastasia started her culinary career in 2016, working as a pastry cook at Bar Boulud and Boulud Sud on the upper west side of NYC. After a crash course in fine dining she moved to San Francisco and continued working for the French at Choux bakery, also working under chef Lamia Spohn doing catering. During the pandemic, Anastasia and her husband Bryce moved to Phoenix, where she did a stint at Cafe Monarch as pastry chef before trying to find her own footing in the world of pastry.
In January 2024 Anastasia and Bryce decided to start a business after having unanticipated success selling her macarons to friends and coworkers. Throughout the year they have been to various events and markets, and now offer shipping nationwide

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