Pastry Chef

Unlike most restaurants, all of our desserts and pastries are made in-house by our full-time pastry chef, Lora Quarrella. She received her training at Tucson’s La Joyeux with Joy Paul, who holds a Grand Diploma from the Cordon Bleu Cooking School of London and was certified at the Ecole Lenôtre in Paris.

With skill, creativity, and an insistence on the finest ingredients, Lora fills the vintage pastry case with a rotating variety of delights. Don’t miss her signature creations: Mixed Berry Buttermilk Cake and the Chocolate Bomb, a chocolate lover’s dream composed of chocolate cake, chocolate ganache, and chocolate mousse.