About Me

Hi, my name is Nancy Pitta, and I am a Bay Area-based pastry chef and licensed Cottage Baker. I have been baking professionally for the past 25 years.

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Venturing across the country from Massachusetts to the San Francisco Bay Area.  I had the opportunity to attend  the California Culinary Academy which was the catalyst for my baking career.

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After school, I launched my professional baking career as a Pastry Assistant at Wente Vineyards. Over the years, I honed my baking skills and nurtured strong industry partnerships such as working as the Head  Bread Baker at San Francisco’s Hawthorne Lane. Wanting to learn all aspects of pastries, I then joined famed cakemaker, Katrina Rozelle, In Alamo and began my love to create intricate, delicious cakes and learned valuable kitchen management experience. I returned back to the restaurants, to one of Wolfgang Puck’s restaurants, Postrio and worked as the Pastry Sous Chef.  Later I joined Nancy Oakes’ world-renowned Boulevard Restaurant  as the Pastry Chef where I not only had the opportunity to create amazing desserts but was able to assist with the recipes for their acclaimed Boulevard Cookbook.

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Over the next few years my family began to grow thus changing  my focus.  I was hired by Tante' Marie’s Cooking school in San Francisco to create and teach a part-time pastry program.  While the program was a tremendous success, I decided to return to kitchen but this time I partnered with Bacchus Management Group in 2009 to become the Executive Pastry Chef and Partner at Mayfield Bakery & Café in Palo Alto. This was an amazing opportunity to bring all my industry knowledge, skills, and training together.

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I was fortunate enough to grow my family a little more…this time with twins!!  This time I decided to stay at home  until my little ones became more independent..  During this time I established a baking/consultant business and continued to help several restaurants throughout the holidays. 

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I am very proud that my baking journey has given me the experience, skills, and confidence to open my new business, Flour & Art Baking, which is committed to creating cakes and desserts with passion, flavor, and design at its core.

 

Please feel free to reach out with any questions.