From Civil Engineer to Pastry Chef
Prior to starting her wedding cake business, Lora worked as a civil engineer for 10 years, designing storm sewer systems and residential subdivisions, among other things.
So how did Lora make the leap from civil engineer to pastry chef?
“I wanted to make a special cake for my daughter’s birthday, and my mother gave me a cake decorating book to inspire and guide me.”
“For me, baking cakes was like designing and building edible structures. Soon, cake baking became a passionate hobby of mine, and in 2008 I enrolled in the Pastry School at the Cordon Bleu School of Culinary Arts in Scottsdale, Arizona, where I learned from some of the top pastry chefs in the industry,” Lora says.
“I believe that cake is so much more than a mixture of flour, butter, eggs and sugar. It is the marriage of high quality ingredients, the science of baking, thoughtful design and artistic execution. Cake is love.
Cake is a much anticipated guest at a party, second only to the guest(s) of honor. It is an extension of a celebration, it is one of the gifts. Cake completes the party. It is the WOW moment when mouths open and gasps are heard. Then I know my job is well done.”