About
“Baking is more than a skill—it’s my love language.”
Jacqueline Tanzella is a French-trained, international pastry chef and teacher passionate about nature, holistic wellbeing, but also indulging from time to time. She finds joy in creating beautiful moments of connection and laughter… anywhere people gather and food is served.
Born into a family where entertaining was a significant part of everyday life, Jacqueline has always been drawn to the kitchen and the table. Now, she is energized by gathering family, friends and strangers alike around the table to nourish their bodies, minds, and spirits.
Raised in Connecticut, USA, she discovered the world of baking from her grandfather. He was more of a wartime baker, but this gave her a true appreciation for the sustainable nature of baking—wasting nothing, only using seasonal produce or leftover fruits and veggies.
After attending university at Boston College, and after a small stint wrangling horses and baking strawberry rhubarb pies at a ranch in Wyoming, she spent 15 years in San Francisco, California where her love for organic and artisanal ingredients and cultivating community continued to bloom.
In 2019, she moved to Paris for a global brand marketing gig, but as life has its twists and turns, she ended up at the prestigious Ritz Escoffier professional pastry school, graduating in summer 2020.
Following graduation, she worked for several months at a dreamy restaurant in Provence, France. Surrounded by fresh local fruit, visited daily by local purveyors of meat, cheese, fish, vegetables, she crafted edible works of art, earning nods from world-renowned celebrities like Pippa Middleton and Jamie Beck, and even earning a Michelin plate for the restaurant during her tenure.
“Baking awakens all your senses: smell, sight, taste; it marries creativity and precision , tasks your hands manually. It’s the ultimate reminder that you are alive.”
Today, Jacqueline shares her passion and skills through chocolate workshops, and inventive cakes and tarts, designed to create joy, beauty, harmony within body and in harmony with nature. She finds joy in gathering people together to share delight, connection and a delicious treat.
Jacqueline is based in Paris but works worldwide, most often in Tuscany, New York and San Francisco.
