Baking has been a part of Meredith's life for as long as she can remember. The idea of opening her own dessert shop has been in her mind almost as long.
Whether from a piece of her Grandmother's cake that they shared in her kitchen, or from a scoop of gelato that she savored as a young child living abroad, the flavor memories that Meredith gathered at a young age are imprinted in what she creates as a pastry chef today. Many of these memories are seasonal in nature, and it is with these in mind that she lovingly creates the inventive RareSweets™ layer cakes and ice creams.
Although a passion for all things sweet has been with her from a young age, Meredith's professional path was not a direct line to the world of pastry. She studied dramatic writing in college and graduate school in New York City, before trading in her pen for a whisk and enrolling in the French Culinary Institute's Professional Pastry Arts Program.
Meredith spent time perfecting her pastry technique and honing her creativity with cakes at such bakeries as Tribeca Treats and Magnolia Bakery, before joing the pastry department of acclaimed Craft Restaurant where she got a taste for seasonal sweets. After a few years of learning and perfecting seasonal dessert composition, Meredith took the helm as Pastry Chef of Craft Restaurant.
Meredith brings all of these varying experiences and passions to the table at RareSweets. Her creativity and affinity for re-invigorating American classics with a seasonal spin is what drives her. And it is this that she hopes you enjoy at RareSweets.