Lorraine brings over 30 years of professional cooking and baking experience to Beach Baker Cakes. Lorraine began her informal training in the kitchen with her grandmother, learning baking techniques which sets apart specialty baking from “store bought” cakes. Her professional training as a pastry chef was under the tutelage of renowned Chef Robert Rusinko of Chicago (former head pastry chef at the 95th Restaurant). She continued to perfect her craft at the Culinary Institute of America in Hyde Park, NY; specializing in advanced decorating techniques. Her expertise in creating delectable chocolate creations was refined at the Barry Callebaut Academy of Chocolate in Montreal, Canada.
Lorraine’s professional culinary and baking career began in the 1970’s first working as an assistant then rising to own The Wycombe Inn, a fine dining restaurant in Bucks County. A move to Delaware in 1994 presented the opportunity to help open the famous Buttery Restaurant in Lewes where she became head pastry chef and remained until 2008. For 14 years, Lorraine created many delectable desserts which were featured at the Buttery.
Over the years, Lorraine’s culinary talent has been acclaimed through awards at the regional Chocolate Festival in Rehoboth, and through features in numerous national and local publications including The New York Times, Delaware Today and the locally published Cape Gazette.
By creating Beach Baker Cakes, Chef Lorraine will provide area residents with authentic European style baking with fresh and flavorful ingredients produced and grown locally whenever possible. Her signature cakes are available for your next house party, special occasions, weddings, and catering events.
