Caroline Magnuson, Owner and ChefSince making Swedish limpa bread with her grandfather and "Coo's Concoctions,"–usually no more than mixtures of flour, butter and sugar–as a little girl, Caroline has pursued her dream of making sweets for a living her entire life. Once graduating high school, she attended Johnson & Wales University in Providence, RI, gaining her Associates degree in Baking and Pastry Arts. Caroline has also worked as the chocolatier and pastry staff cook at Tru Restaurant in Chicago, Gladstone Bakery North in Northbrook, IL as the cake decorator, and Sarah's Pastries and Candies in Chicago as a prep staff cook and chocolatier. Over the years, she has experimented with different recipes, testing potential products, making sure to bring the best quality products to her future customers.
|