Executive Pastry Chef Brittney Gress
Brittney's interest in the Pastry Arts began when she was baking at a young age with her grandmother. In her junior year she attended Berks County Career and Technology school for Culinary Arts. Her post secondary education took place at Le Cordon Bleu Institute of Culinary Arts, where she graduated with a degree in Patisserie and Baking. This opened employment opportunities and provided a variety of experience, which included working as Pastry Sous Chef at NoPa kitchen + bar, then Executive Pastry Chef at Pearl Dive Oyster Palace to her current position as Executive Pastry Chef of both 202 Donuts & TapaBar. Over the last 8 years of her pastry career, she has focused most of her free time trying to grow and improve her craft through teaching classes, cake decorating, and freelance baking for weddings and special occasions.