Annie Baker is a perfect example of a professional woman who finally decided to take a chance and change career direction, pursuing her true natural passion in the pastry arts. Hailing from Pittsburgh, PA, Annie received her Accounting degree from Saint Mary's College in South Bend, IN before working for large corporate financial institutions in downtown Chicago. After ten years of "counting beans" and - more importantly - delighting a steadily increasing number of co-workers with the sweet treats she would routinely bring in from home, Annie ventured West and enrolled in the Baking and Pastry Arts Program at CIA Greystone for more formal training. Annie was always creative and detail-oriented, but it was then and there that she gained the knowledge, skills and confidence needed to make the difficult transition from amateur home baker to professional pastry chef.
In a twist of fate, just months after dining as a random tourist at the famous Mustards Grill in the Napa Valley, Annie the CIA graduate joined the Mustards kitchen team and quickly earned her own pastry station to manage and develop. As Mustards' Head Pastry Chef, she collaborated with world renowned restaurateur/chef Cindy Pawlcyn to create all of the wonderful and delectable desserts enjoyed by so many happy tourists and locals alike.
Now Annie begins the latest chapter in her life, giving birth to Annie the Baker and her unique brand of dough-like cookies.