Refined Flavors & Delicate Presentation
Sean D. Murphy
Graduated from the Pennsylvania Institute of Culinary Arts with an associate’s degree in specialized Baking and Pastry. He then moved to Colorado Springs to work at the 5 star 5 diamond Broadmoor Hotel. There he worked on several different pastry lines including the Penrose Room and the Summit. Several years later, he moved back to Syracuse to work at the Turning Stone Resort and Casino where he managed the fine dining pastry outlets as well as specialty banquet functions and vienesse style offerings; as an assistant pastry chef.
Colleen P. Guynup
Graduated from Cazenovia College with a bachelor’s degree in early childhood education and program administration. She worked at playschool preschool teaching children from age 3-5 social skills, and early education. She then received a job at the Turning Stone Resort and Casino learning bulk production and cake decorating skills on morning shift. She was then transferred to swing shift where she quickly received her promotion to Pastry cook. She has developed fine dining menus and banquet menus; and also received training in wedding cake assembly.
Á la Carte
Traditionally, our á la carte items are presented as mini-desserts. We are happy to work with you to develop an individual menu to suit your catering needs. Please inquire about our many options including:
Cookie cupcakes • Half Moons • PiesContact Us
Chocolate Covered Strawberries
His/Her Tuxedo • Striped • Crunchy Texture
Flavored White Chocolate