I am totally dedicated to the art of baking and strive to make the finest, best tasting desserts. Only the freshest ingredients, like Belgian chocolate, strawberries and passion fruit are ever used in my "made from scratch" creations. There is no other way to craft the "most excellent" products.
Marlene Zebleckis, owner and pastry chef
Graduating "with honors" from Robert Morris College's Culinary Arts program was a wonderful experience for me. It was hard work but well worth it. Part of the curriculum was accomplished in Florence Italy. It is so easy to fall in love with Florence, and how exciting to be tutored by Italian pastry chefs.
I am a member of:
American Culinary Federation
Women Chefs and restauranteurs
and you can find me on LinkedIn.