Jules

Since the very beginning, I always had a serious love for all things delicious. From baking sweet treats for work colleagues to experimenting with my favourite recipes, many enjoyable hours were spent in the kitchen. It was only inevitable that I would make a career out of creating the things I loved so much.I started my culinary journey at George Brown with the hopes of learning all I could about culinary arts before settling down with my first love, baking. After graduating with honours from the Culinary Technique and Management program I set off into the industry to learn and further develop my pastry skills. I was honoured to work with some amazing pastry chef’s in Toronto as well as my culinary idol, Lucy Waverman. I was so excited to be on this journey not 100% knowing what my end result would be, but enjoying the ride along the way.

After dabbling in cake decorating and dealing with a great deal of wedding cakes, while working at a Banquet hall, I started to see the light at the end of my tunnel. It was a perfect combination of baking and creating. I then started taking every opportunity I could to hone my craft by baking, designing and creating edible masterpieces for my friends and family. I wanted nothing more then to perfect my skills and grow as an artist, which lead me to Bonnie Gordon’s School of Confectionary Arts. It was there that I really perfected techniques I had taught myself through books and, believe it or not, television (Ace of Cakes and Food Network cake challenges to be precise). I got many helpful hints from some amazing industry professionals including Bonnie Gordon herself.

I’m now two years in on my Sweet Jules journey and am still as excited and passionate as I was on the very first day. I’ve learned many skills and techniques along the way and apply them to my work to ensure the best quality possible. Not only do I want you to fall in love with the décor of your cake but also savour and love every bite of it. Every order is custom made from the finest ingredients I can get my hands on; Madagascar vanilla beans, Callebaut and Cocoa Barry chocolates and real dairy products. Taste is just as, if not more, important than appearance.

I look forward to creating a Sweet Jules delicacy to tempt your tastebuds.