About

Sarah Bell

Sarah began working as a professional pastry chef nine years ago, after receiving formal training in the Pastry Arts field at George Brown College. She was the former head pastry chef of the critically acclaimed Canoe restaurant, creating Canadian inspired desserts. Prior to her time at Canoe, Sarah was the assistant pastry chef of the high-end French Bistro, Biff’s. There she helped to create classic French desserts. Shortly after leaving Canoe, Sarah joined the staff of the prestigious Soma Chocolates, as one of their principle chocolatiers. Currently, she is a teacher for the Bonnie Gordon School of Confectionary Arts, teaching students how to create, design and decorate cakes and other sweet treats through the mediums of sugar and chocolate.

Sarah has traveled extensively through Europe and North America to stay current and inspired by new culinary trends thus leading to the creation of Bobbette & Belle, showcasing classic French macarons.

 

Allyson Meredith (Bobbitt)

After receiving an Honours Bachelor of Science Degree from the University of Toronto, Allyson Meredith Bobbitt began her career as a teacher to special needs children. Despite her love of teaching children, her true passion lay in the creative arts. It was only after discovering the art of Cake decorating that she put her creative talent to work developing the Acclaimed Custom Cake Company, Allyson Meredith Cakes. Although only in existence for three years, Allyson Meredith Cakes won the Canadian Wedding Industry Award for Cake Designer of the Year, an award given for both exquisite cake design and excellent customer service. Allyson has also created several one of a kind cakes for Editorials in such noted magazines as WeddingBells and Wedluxe.

In conjunction with her cake business, Allyson has partnered with Sarah Bell to create Bobbette & Belle, a business inspired by her longstanding love of the French Macaroon and a desire to make this special treat more prominent in the Canadian market.

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