I don’t have a tin box of long lost family recipes or a grandma who passed down all her baking knowledge. What it all comes down to for me is this one childhood memory. It was my birthday, I couldn’t have been older than 9, and my mom was in the kitchen all morning prepping for my party. It was time for the cake and up until now, my mom had kept what she was working on a secret. When she brought it to the table and I first saw it, I’m pretty sure I was the happiest I had ever been in my life. Sitting on a plastic, faux crystal cut, serving tray was a box mixed cake that she cut and reshaped into the shape of a huge ice cream cone. She had cut a round cake in half to look like a puffy pile of vanilla ice cream, covered with canned frosting and rainbow sprinkles. For the cone portion of the cake, she piped a criss-cross pattern to resemble the marks left on a waffle cone from a hot griddle. It was the best cake I had ever seen in my life, and most importantly it was made for me with love. That's the first childhood memory I have of cake and it’s what I think about every-time I’m in my kitchen about to start a clients project. To me, my mom was the best baker and she was so talented, I wanted to be just like her in the kitchen. So after trying career after career I always found myself standing back at the oven. It was only when I was faced with a fork in the road about my future that I decided to devote myself to becoming a professionally trained pastry chef. I studied, I tested and tasted, and I eventually came up with my own cake recipes, I honed my techniques and sharpened my creative perspective. I want my clients to see their cake and feel just as excited and taken back as I was when I was a kid. I want them to feel how much I love my job and the pride I take in my work and that their celebration is just as important to me as it is to them.

Photo courtesy of  MegMarvinPhotography

Photo courtesy of MegMarvinPhotography


Belladonna Baking Co. is the sophisticated evolution of my former cupcake shop. I started my creative career by attending The Fashion Institute of Design and Merchandising in Los Angeles, Ca, with a focus on product development. I then changed course and returned home to work on starting his first business, Orchinilla Cupcakes. After seven years of running my business across multiple outlets, I decided to further my education in the baking and pastry arts by attending the world's premier culinary school, The Culinary Institute of America (CIA). Nestled in the hills of the Napa Valley, I was exposed to some of the best dining and service standards in the country. During my education at the CIA, I secured an opportunity to work for one of the best bakeries in the world, Bouchon Bakery, owned by globally renowned chef Thomas Keller of The French Laundry. While at Bouchon Bakery I had the priceless opportunity to prepare items for Chef Keller's other Michelin Star properties. Belladonna Baking Co. is the opportunity to bring my passion and unique vision to Fresno County.