Laurie Ellen Pellicano is a culinary professional with a specialization in baking & pastry arts. She consults with cafes, bakeries and restaurants, develops and tests recipes, designs custom desserts for special events, all the while teaching the art of baking & pastry to an ever-growing audience.
She honed her pastry skills for five years at San Francisco’s Tartine Bakery where she led the pastry recipe development and testing for the James Beard Award nominated cookbook, Tartine Book No. 3, and received a Zagat SF 30 Under 30 award. She approaches food with a respect for seasonality, conservation and history.
Folks she has had the recent pleasure of working with include NYT Magazine, Hot Bread Kitchen, Bloomberg Pursuits, Joe Coffee, The Wing, Haven’s Kitchen NYC, Samin Nosrat, and Tamar Adler