My name is Lindsay Berhane (Shepherd). I come from a family full of great cooks, and baking was part of my childhood. I remember my mom making homemade donuts with me and my brother on the weekends, and baking pineapple upside-down cake with my grandma to pass the time while waiting for my perm to set. I should have known I was going to have a career in pastry when I brought an electric griddle to class for "show and tell" in elementary school, and taught my fellow classmates how to make home-made fortune cookies from scratch.
Program Coordinator & Teacher, Peterson Garden Project's Community Cooking School
Pursuing happiness has always been my focus in life and I follow my passions as far as they will take me. That's why I am a professional dancer and pastry chef, who also dabbled in building community gardens and running a cooking school. Although they are distinctly different, each of my passions enhances my work as a chef. Being a dancer has instilled discipline and artistry, while being a gardener has taught me the importance of putting taste and quality first, above all else.
Sous pastry chef to Amanda Rockman, The Bristol
Sugar Loaf was started after I left a 5-year career as a pastry chef to work for a non-profit called the Peterson Garden Project in Chicago, teaching people how to grow and cook their own food. Looking for a way to fill my pastry void, I started taking orders from friends and referrals to do custom cakes out of my kitchen. I realized that not only did it feel good to be baking, but making people happy with my cakes felt even better. So, everyone WINS!
I have since moved to New York (Manhattan), and currently run my business while also working as a pastry chef at Molly's Cupcakes on Bleecker St., and taking dance classes any chance I get!
I have since moved to New York (Manhattan), and currently run my business while also working as a pastry chef at Molly's Cupcakes on Bleecker St., and taking dance classes any chance I get!
