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Katie Simpson  Bakery Director

As a kid growing up in a family who really valued nutrition, dessert was my favorite meal of the day. At about age 11, I figured out that I could make all of these wonderful sweets from scratch. From then on, I learned as much as I could about the pastry world, mastering chocolate mousse, italian meringue buttercreme, pate a choux, and high altitude candy making before I turned 18. I attended The Culinary Institute of America right after high school, graduating at the top of my class with a degree in Baking and Pastry Arts. I spent my foodservice career working in hotels, country clubs, coffee shops, and neighborhood bakeries before focusing on food science and manufacturing, where I have worked in quality assurance, research and development, and as a corporate chef. I am currently studying to become a Certified Research Chef(R), and being married to a chef, food is my life, whether it is at work, at home, or out and about, and I wouldn't have it any other way. 

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