Lula Cafe

Barista

Server

Owner of Petal & Moon Pastry, a cottage bakery startup in Oak Park. Current passion projects are floral-inspired buttercream cakes and assorted pastry boxes. My menu is entirely scratch made and earth-inspired. From preserving seasonal fruit jams, to making fauna-infused sugars and salts - to sourdough fermented breads and pastries. My flour is sourced directly from Janie’s Mill, an Illinois farm dedicated to organically growing and milling several varieties of beautiful grains. Whole grains are nourishing and delicious, and often highlighted in my recipes. Pre-pandemic, I was the head baker at Somerset (Boka) and spent some time in pastry at Spiaggia. I have two ACF culinary degrees in chef training (savory and pastry), and culinary management from JJC where I graduated from with high honors. Previous experience includes FOH barista and cafe manager, catering chef, and contracted R&D Chef. I am continuously fermenting something, including kombucha, kefir, sourdough and sometimes vegetables or fruits.

Pastry Intern: Dedicated and hard working!

General Manager & Sommelier at Au Courant Regional Kitchen

Server

Accomplished Special Events professional with a passion for hospitality, sustainability, fostering relationships and community. Kindness counts.