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.
Julie RieutortChief CONFECTIONARY DESIGNER
Julie graduated with a Bachelor’s Degree in Baking and Pastry at Johnson & Wales University in 2013. Through out this time she completed an intensive French pastry internship at Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France as well as an internship at 3 Michelin Star restaurant Le Bernardin in NYC. While completing her degree she continued her education outside of school and worked in a multitude of different pastry environments including restaurants, bakeries, country clubs, and menu development for Sin Dessert Bar in Providence, RI. Following graduation Julie attended a sugar flower workshop with world-renowned cake designer, Maggie Austin. This is where she crossed paths with Earth and Sugar.
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.
PAMELA DEL CARPIOLEAD PASTRY CHEF
Pamela is a graduate of Le Cordon Bleu with a degree in Baking & Patisserie and Culinary Arts. Her enthusiasm for food has resulted in creation and innovation of flavorful recipes and dessert concepts. Her passion for baking can be traced back years before entering the professional world of pastry. Watching her mom make everything from scratch sparked such a passion and joy for food.She has received employee of the month seven times in her prior kitchen because of her strong work ethic. Pamela is a fan of music and sings beautifully with every song that comes on the radio. As she puts it “It’s like an angel has fallen from heaven and graced us with an unforgettable voice.”, something we cannot dispute!