Kolika Kirk, Chef

I received formal training at the Art Institutes in both Tucson and Kansas City locations for the culinary arts. While I focused on the savory side, I became entranced with the pastry side later in my career. About five years into being a chef, I successfully switched over to the pastry side. I've taught myself how to make accommodations for various dietary restrictions and needs through mostly trial and error. Gluten-free desserts are now a specialty of mine, as well as layer cakes and chocolate work. I can also pickle, preserve, and can goods with ease. I blog on and own WannaBGourmande.com. After working in restaurants such as Cafe Provence and Trezo Mare, I've started my own business called Pistachio Bakehouse. Pistachio Bakehouse focuses on healthful, simple breads, cakes, etc. that have ZERO preservatives and are made in small batches. Everything I make will be made simply and made well.

Events By Kolika Kirk, Chef