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The Pastry Chef
• Anastasia started her love of baking and decorating at a very early age, watching (and occasionally helping) her mom produced thousands of cakes and pies in her home business. At the end of the day, mom would give her left over buttercream, slices of bread, cookie cutters, and piping bags and tips for her to play with. She would make birthday cakes for each of her dolls, and sometimes her dog. The smell of cakes coming out of the oven still reminds her of her childhood home.
• Later on, after studying Nutrition Science in college, she felt the need to hone her culinary skills and attended California Culinary Academy in San Francisco. Upon her graduation from CCA in 1996, she spent some time interning at the Ritz-Carlton pastry kitchen, responsible for their tea time pastries and learning about high volume production and organization.
• She continued her career as a Pastry Chef in various Bay Area restaurants, including Delfina, Bucci's, and Cafe Fanny, for 11 years, before she decided to go back to her root, cake decorating.
• The name "Indie" (short for Independence) was chosen because it is symbolic to her breaking into her own style. It has been her greatest desire to be able to create hand-crafted cakes and desserts that are classic, with French influence, while incorporating California seasonal flavors. She is commited to using the best and freshest ingredients available. Many of the ingredients used in her kitchen are sourced locally and organically grown.
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