Jay started baking with his grandmother and mother as a small child and at the age of ten even designed his own birthday cake. After attending Parsons School of Design, he worked as a designer and graphic artist while continuing to bake for friends. For over 20 years he has been in and around the food and hospitality industry, catering and creating events. Finally his sweet tooth got the best of him and he enrolled in culinary school to refine his baking techniques. Jay graduated top of his class in 2007 from Scottsdale Culinary Institute, Le Cordon Bleu. With a strong design and art background, he approaches each cake as a piece of art.
Jay's Approach to Baking:
Jay believes cakes should most importantly be delicious. Each creation is made with the finest ingredients, imported chocolates and Swiss fondant. Decorations should also be edible; this is why Jay's cakes never use plastic, except for any necessary structural supports. Approaching each design as a one-of-a-kind masterpiece is a must; it should look beautiful and taste great. And always leave your guests speechless.