Meet the "Little Cake Baker"

Ever since I was a little girl growing up in a big Italian family, I was surrounded by food. I vividly remember sitting on the counter being a taste tester for both my father and grandmother. Food was always a part of my life and as I got older I always had an interest in learning what my family was cooking. 

I first got interested in baking during the holidays when I was little and my father would make ten or more different types of cookies for the holiday season. Each year, little by little, he would teach me how to make them.

When I was in high school, I fell in love with art and eventually wanted to pursue a career in art. After being discouraged and told that I will never make it in the art world, I was crushed, but motivated to find an alternative where I could express my passion. I took a few baking classes at a local college and realized that this is something I could do to show my skills in both art and cooking.

After high school, I attended Johnson & Wales University in Providence, Rhode Island where I completed a four year Baking and Pastry Bachelors Program. I did two internships where I attended the Disney College Program at the Grand Floridian Bakery and studied abroad in Peru. Throughout my four years of college I was taught my foundation of skills by some of the most inspiring and talented chefs, and I would do it all over again if I had the chance. I graduated from Johnson & Wales in 2015 and I immediately began working on my career.

My first job out of college was at the Tarrytown Castle Hotel & Spa, where I was eager and ready to learn as much as possible. I developed many skills and relationships with chefs that led me in the direction to where I am today.

In Fall 2016, I left my full time job to work a seasonal position at the New York Marriott Marquis. I felt like I took a leap of faith because I knew it was a great opportunity, but I was also hesitant because I knew a full time job after wasn’t guaranteed.

Once the season was over there was no full time position available, and within a few weeks of looking for a job I was introduced to the Executive Chef at Bobby Flay’s Restaurant, Gato. I met with the Executive Pastry Chef Clarisa Martino and we immediately connected. I got the job as a Pastry Line Cook. Working under Bobby and Clarisa has helped me take my skills to a whole new level.

About a year after working at Gato, I got a call from the Marriott Marquis saying there was a full time position available. I immediately applied and was selected for the position. I worked both jobs for a year and felt like I was burning myself out. I made the decision to just work at the Marriott Marquis, and to focus on my side business Little Cake Baker.

At the Marriott I was responsible for creating thousands of banquet style pastries, specialty cakes and all of our restaurant desserts, as well as desserts for big events at the hotel. I also assisted in constructing chocolate showpieces.

In 2020, like so many of us, I was laid off from the Marriott Marquis due to Covid 19. I then decided that this was my chance to work for myself full time and finally pursue Little Cake Baker wholeheartedly. Baking has always been a part of my life - it’s my true passion - and I hope to put a smile on all my customers' faces with every bite!

XoXo Brittany!