Our training comes from the Culinary Institute of America, the New England Culinary Institute, France, and self trained, with backgrounds in both America and Europe. Our focus is on producing the best, most flavorful and freshest products possible – from our artisan breads to cakes and pastries, to soups and prepared foods, to catering for events from four to four hundred or more.

Our business is led by a Culinary institute of America alum of many years experience, for whom great food and quality fresh local naturally and organically raised ingredients is her complete passion. She learned her craft in the UK in the kitchens of Raymond Blanc, Joyce Molyneux (The British “Alice Waters”), Stephen Bull, Simon Hopkinson and Sally Clark, all regarded as at the forefront of the revolution in British Cooking over the last two decades. Following that she owned and cooked at her own restaurants in London and then Greenwich CT, before moving to Vermont to raise her family and run Alléchante.