Hi, I'm Kathryn.  

I'm a chef-instructor at the Institute of Culinary Education (ICE) who's involved in many parts of the pastry & baking industry, so I developed this website to have a platform to present:

* My first cookbook, Les Petits Macarons, Colorful French Confections to Make at Home,  described by The Wall Street Journal as the "most comprehensive and inspiring" book on macarons in any language...  Les Petits Sweets will be out this fall!

Le Moulin Bregeon, a Mill converted to a luxury country retreat in the historic western Loire Valley, France.  My friends Jonathan, Pascal and Bernard who own and run the Mill are charming.  Their country style, organic 4-course meals with local wines are delicious.  The pastoral surroundings are beautiful, with antiques and flowers everywhere you look.   We have developed unique relationships with Michelin and Relais & Chateau chefs and bakers in the area so you and your family/friends can have a customized cooking vacation while you stay at Le Moulin Bregon, with hands-on cuisine and baking classes with a variety of chefs.  

* Food Startup Help:  The consulting group I started works with national and international entrepreneurs to bring a food product to market, or help you build a wholesale or retail bakery related operation.  Visit our website for a full list of Services, Affiliates, Clients and Testimonials.

Bio:  Click here to read my full bio.
Photos:   Click here to see some photos of my work.
Video:  Connect to my You Tube Channel.

Take my Craftsy Entremet (Contemporary Layer Cake)   Click here to share a $10 off link!   Click here to share a $10 off link! 

I'm one of 4 nationally featured chefs in American Almond's Cookbook, check out my French Macarons!