meet the chef:
After graduating from Boston University with a bachelors degree in business administration, and working for years in the financial sector, Amy decided to leave the cubicle farm life for something a bit more creative. After moving from Boston to Los Angeles, she attended Le Cordon Bleu Institute and began a career in fine dining working for various notable chefs around the country. At first, she stayed "behind the line" working savory food production and eventually made the switch to Dessert and Pastry after moving back to Boston.
For nearly 15 years, Amy continuously added to her skills by working in every culinary discipline from extremely high production kitchens and fine dining, to custom cake decoration and instructing at multiple culinary institutions around the country.
At heart, Amy is an artist and it became clear she needed the freedom to create and design exactly the way she wanted. Wild Flour Augusta was created to feed Amy's love of pastry and her need for artistic expression. Let Amy work her culinary magic for your next special event. Wild Flour Augusta cakes look too good to eat, but you simply will not find a better tasting cake anywhere.