Elevenses is a long term goal that started with a desire to know what people on the spring baking challange were talking about. What was a financier, petite four and the difference between Pate Sable and Pate Sucree. and why the hell did every one like croissants so much?

 

Growing up in western iowa these answers were mostly unavailable. At 37, after a long career in Retail management. I began working in an artisan chocolate shop (Chocolate Manor). Learning under the former owner and Chocolatier, I realized the real desire to learn and become a pastry chef. We made the choice to pick up from western Iowa and move to the Brookfield so I could attend Kendall College in downtown Chicago and learn from wonderful chefs. These chefs include former owner of Alliance Bakery Chef Heidi Hedeker, Master Sugar Artist Chef Jing Palasique former owner and chef of Cakes to Crumbs and appeared on ABC 7 for kendall college and Food network. I staged at Toni Patisserie in Hinsdale, participated in Chicago's Holiday Cookie Market December 2025, And will do so again if the market returns. All proceeds go to helping children with cancer.

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And the entire time I was learning under them, the thought process changed. From a simple bakery to a patisserie, Escaliting to wanting to own, operate and create both savory and sweet dishes masterfully paired with teas (and cocktails) in my own tea room. Paring classic true tea time treats and dishes with modern flavors on a monthly rotating menu

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Upon completetion of my baking and pastry certificate, I worked for Bellbird Bakeshop for just a few months before family life said, Its time to pivot, this sadly isn't working. Sadly, I had to leave some of the best employers and teachers I ever had, but happily that left the door open to starting ...

Elevenses on Woodside a cottage bakery. and hopefully some day Elevenses, tea room and cafe.