Kierin Baldwin was attracted to desserts throughout her childhood in Brooklyn, while being raised on a diet of whole wheat bread, steamed broccoli and brown rice. Sugar was a rare pleasure. Most desserts were made by hand from her mother’s dog-eared copy ofThe Joy of Cooking. She never intended to become a professional cook, and instead took after her father and pursued her interest in visual art, attending Alfred University for her BFA.

After working in a rapidly changing photo industry (remember film?), she decided to pursue her culinary interests full time and attended the French Culinary Institute in New York City. After stints at Cafe Boulud and A Voce, she joined the opening team at Locanda Verde as sous chef to the incomparable Karen Demasco. She is now in her second happy home working with partners Andrew Carmellini, Luke Ostrom and Josh Pickard as the opening Pastry Chef at The Dutch in Soho.