I am a self taught baker and cake artist who likes all things food including visual styling. Earth and Sugar launched in August of 2009 and has hit the ground running since. I named it Earth and Sugar to represent our natural approach to confectionary creations. I have always had a belief in wholesome cakes that taste as good as they look, and that vision defined who we are today.
As a young child my long time nanny, whom I referred to as Nana baked fresh pastries daily while caring for me. It was truly her passion. My desire to bake came from countless hours spent in the kitchen with her, learning to create crepes and meringue tortes to be enjoyed with tea and milk. Baking has provided me with many warm memories and overwhelming happiness.
Great distances are no match for my discerning client’s intent on having one of Earth and Sugar’s much sought after confections. One of my works traveled by private charter and yacht all the way to Great Guana Cay, a nine mile long islet in the Bahamas, for a prominent economist’s wedding, where president Bill Clinton was a guest. This is the moment my adoring husband would later describe as a feather in my hat.
Leaving a career in marketing and consulting has made for great conversations in the culinary industry but it is what also has given me the tools to know my clientele and provide me with a streamlined vision and style for each one. I couldn’t have ever dreamed of all this sweet world has brought me but I wouldn’t have it any other way.
ALLISON GOLDSMITHOperations Manager
Allison is our Operations Manager, a graduate from Florida Atlantic University with a Bachelor of Hospitality of Business System’s degree. With her education and seven years of experience in the service industry, Allison is an integral part of our team to contribute to our exceptional service and customer value! She is highly motivated and enthusiastic about all aspects of the business.
Maribel GarciaHead Baker
Maribel is our Head Baker and one of the most crucial components of our team. A former accountant from Havana, Cuba she arrived to The States in August of 2014. One of her fondest childhood memories is of her walk to a local bakery to get her favorite pastry, masa real. A traditional Cuban dessert layered with dense cake and sweet guava filling. Maribel learned how to bake our recipes over months of training and her most rewarding moment is to see the final designs come to life knowing that she is a part of each cake and dessert that leaves our studio. We love our Maribel more than words can describe and there is only one of her!
ADELAIDE KACHURCONFECTIONARY DESIGNER
Adelaide is a graduate of Johnson & Wales University with a Bachelor of Science degree in Baking and Pastry Arts. She received further training at Ecole Nationale Supérieure de Pâtisserie in the Haute-Loire département in France, and throughout her internship with the lauded Ron Ben-Israel Cakes couture studio in Manhattan. Adelaide has always been drawn to artistic pursuits, and endeavors to bring to each project the refinement and elegance of the traditional visual arts.