About Lisa

After Graduating from the New York Art Institute’s pastry and baking program with high honors. I spent the next several years working in some wonderful establishments in NYC - including March and Nicole’s - it was during this time that I both developed my style and perfected the art of traditional French pastry.

My love of people, travel, and adventure led me to various resort positions in Maine and Vermont. Naturally, this led to a jump across the Atlantic to Europe. Exploring cuisine and culture as far east as Romania and as far north as Iceland. Once back in the U.S I landed in St. Louis, Missouri as Pastry Sous Chef for the Ritz Carlton Hotel Corporation.

Of course, not being able to stay away from New York, I worked as a pastry chef for a caterer in Westchester county, where I was encouraged to experiment and go ‘above and beyond‘. This time also made me acutely aware that the needs of people with special food requirements were simply not being met in a traditional restaurant setting.

Upon discovery of my own food allergies, I decided to take my talents and go in a different direction, combining the more traditional pastry techniques, flavors and presentation - with a fresh, unique approach.

The Groovy Baker is the sum of what I am; adventurous and creative, with an artistic flair, meticulous attention to detail, yet approachable and fun. It is cuisine that everyone can sit back and enjoy.