Meet Chef Mikayla: The Classically Trained Pastry Chef Behind Our Kitchen
When passion meets precision, something extraordinary happens. Meet Mikayla — our resident pastry chef whose journey from Canada to the kitchens of France defines everything she brings to the table.
A Love Affair with Pastry
Not every chef can trace their passion to a single, defining moment. For Chef Mikayla, the love for pastry has been a constant thread — woven through years of professional practice, rigorous study, and an unwavering commitment to the craft.
As a classically inspired pastry chef, Mikayla brings a rare combination of technical excellence and genuine artistry to every creation. Whether she's laminating dough at 5am or guiding students through their first time tempering chocolate, her enthusiasm for the work never wavers.
Trained at the World's Finest Pastry Schools
Mikayla's foundation is anything but ordinary. Her formal training took her across two continents, studying at two of the most respected pastry institutions in the world.
George Brown College, Toronto, Canada — One of Canada's leading culinary schools, George Brown gave Mikayla the rigorous fundamentals and professional discipline that underpin her practice. It's where she first fell in love with the science and structure of baking.
École Nationale Supérieure de Pâtisserie (ENSP), France — Often considered the pinnacle of pastry education globally, ENSP is where the world's best go to refine their craft. Studying in France allowed Mikayla to immerse herself in the source of classic French pâtisserie — entremets, viennoiserie, sugar work, and the obsessive attention to detail that separates good pastry from extraordinary pastry.
Together, these experiences gave her a perspective on the craft that is both technically unimpeachable and deeply personal.
Classic Techniques, Living Craft
What sets Mikayla apart isn't just her credentials — it's how those credentials show up in her work every single day.
"Classic French technique isn't a constraint — it's a language. Once you learn it fluently, you can say anything."
That philosophy is evident in everything she creates. Her pastries are precise without being cold, elegant without being unapproachable. She understands why the classics work — the physics of a proper pâte feuilletée, the chemistry of a stable crème pâtissière — and that understanding allows her to innovate with confidence.
Teaching What She Loves
Beyond creating, Mikayla is a dedicated educator. Her years of professional experience have given her not just skill but the ability to articulate why things work the way they do — a gift that makes her an exceptional teacher.
Students learn more than recipes in her classes. They learn the principles, the problem-solving, and the patience that turns a recipe into a repeatable craft.
Why We're Thrilled to Have Her
Chef Mikayla represents exactly what we believe great pastry should be: rooted in tradition, executed with precision, and shared with joy. Her presence in our kitchen raises the bar for everything we do — and we couldn't be more proud to have her on the team.
Follow along as we share more of Mikayla's work, techniques, and the delicious things coming out of our kitchen.
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