Jennifer Costa uses her pastry skills to create beautiful, well-rounded desserts for all avenues of the business from restaurants, to banquets, to special functions, along the way teaching young pastry cooks the classic techniques.
Plated desserts from concept to reality Cake decorating Tailored Menu Development
Management of staff Classes/Demos TV/Radio Guest Appearances
Focusing on using local organic ingredients, Jennifer recreates classic dishes with her own flair. The most important element to any dish is to apply the right techniques and to use the highest quality product available both for plated and large scale desserts.
Listen to them when they tell you to try the corn ice cream. While the cherry vanilla was my favorite, the corn ice cream had a sweet cream flavor and is worth trying.
On top of the interesting ice cream options, it's a solid place for lunch with colleagues or dinner and drinks with friends. - Joanne G.
I am SO SORRY I have let so much time go by without a note. But as I sit here sobbing...because I'm finishing my last piece of birthday cake...I just had to write. I had to tell you that it's not just because it was the most epic party ever but...this is hands down the best cake I've ever eaten.
If I'm lucky, I hope to eat many more of your delectable creations!
Excellent service. We felt truly pampered. The little extra sent out by the chef and attention to detail with my food allergies were appreciated. The desserts were AMAZING truly works of art, Magnificent! - Stephen C.
"I cannot tell how thrilled my granddaughter was when the hot, gluten free muffins were delivered to our table. She was visiting me from New York and told me that she has NEVER had a more delicious muffin. She just purred while eating them. Then to top it off you prepared the brownies for her! Thank you for making my visit with her so memorable and making our day perfect" - Judee F.
As a young girl growing up in Sonoma County, Jennifer discovered her
love for the kitchen when she took a job working for her mother at
Kendal Jackson. At first she worked in the banquet department setting up
and breaking down parties at the winery, but since that didn't seem
very exciting she made her way into the kitchen every free minute she
had. After begging the chefs to show her the ropes, they finally decided
to give her a chance and it was an instant kind of love, some might say
Soon after, Jennifer signed up for Johnson & Wales and counted the
days until high school was over and she could start the path to what she
loved! When it came time to declare a major, she found pastries to be
the right fit as she loved food and art - both required to make a great
pastry chef. After college she traveled to Bray England and worked for
Michel Roux, where she learned to enjoy the classics; learn them,
embrace them, and love them. To this day she finds classic French
pastries to be the most beautiful works of edible art and she enjoys
making her own with new and creative twists.