Executive Pastry Chef Kate Bailey has been creating works of art from butter, flour and sugar since the age of 16. Following culinary school, Bailey earned a Master’s Degree in food history from Boston University and began searching the globe for the finest sweets–from London to Paris, Venice to Amsterdam, Mexico and throughout the United States.

Icing Cakes & Confections is the culmination of Bailey’s desire to create desserts that reference her global and historical education in the culinary arts. Bailey’s pastry career began in Denver where she taught pastry classes at Cook Street School of Fine Cooking. She then worked as a pastry assistant at one of Boston’s finest catering companies, and as a pastry assistant at The Little Nell, one of the nation’s finest five-star, five-diamond hotels. In addition to Icing Cakes & Confections, Baily is also Executive Pastry Chef at The Roaring Fork Club in Basalt, CO.