We are an old fashioned from scratch small bakery house with everything made on site, from the sprinkle cookies to the wedding cakes, the flatbread to the naturally fermented ryes. All our breads are made and baked daily.
Meet the instructor
Pastry Chef Jeniffer Santana
Possesses a Bachelor’s degree in Science with a minor in Microbiology from the Interamerican University of Puerto Rico. In 2010 she obtained Cake Decoration Certificates from the Wilton Method and since then has been confectioning cakes and pastries. She is a member of International Cake Exploration Society (ICES), has an International Pastry and baking Diploma from Instituto de Banca y Comercio of Puerto Rico and also a proud member of the American Culinary Federation, The Chefs & Cooks Association of Puerto Rico where she is working on her Certification. Former professor at the Inter American University Intertec Program, Metropolitan Campus in Puerto Rico and former Certified Wilton Method Instructor and Cake Decorator for Whole Foods Market. Currently works as Pastry Chef at Goose Feathers Bakery and Cafe in Savannah, GA.
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