Tracey Garrett, Pastry Chef
Tracey Garrett is a graduate of the Western Reserve School of Cooking studying Pastry Arts. After working in several commercial kitchen, Tracey started Top Tier Pastry. This small business built it's roots at the Hudson Farmers Market, Garrettsville Farmers Market and providing wholesale pastries for restaurants, coffee shops and food trucks around Northeast Ohio. After fifteen years, she opened a brick n' mortar bakery located in historic Mantua, Ohio.
Forever a student of the culinary arts, Tracey returned to W.R.S.O.C. and had the opportunity to study under the finest chefs in the world including: master baker Cyril Hitz, master sugar sculptor Ewald Notter, pastry guru Nick Malgieri, cake stylist Jan Kish, master cake sugar crafter Sue McMahon, chocolatier Norman Love, food scientist Shirly O. Corrihers and wedding cake designer and contributing Editor for Martha Stewart Living, Wendy Kromer.
Tracey was published in the February issue of Dessert Professional magazine as one of three nationally recognized signature chefs. Dessert Professional is a trade magazine reaching over 35,000 subscriptions annually.
"Years after starting my pastry education, I'm still as passionate as the first day I put on my chef's jacket. My focus remains the same: create extraordinary pastry with quality ingredients, pay close attention to detail, and deliver exceptional customer service. I want to thank all those who support Top Tier Pastry, and allow me to do what I love!"~ Tracey
Forever a student of the culinary arts, Tracey returned to W.R.S.O.C. and had the opportunity to study under the finest chefs in the world including: master baker Cyril Hitz, master sugar sculptor Ewald Notter, pastry guru Nick Malgieri, cake stylist Jan Kish, master cake sugar crafter Sue McMahon, chocolatier Norman Love, food scientist Shirly O. Corrihers and wedding cake designer and contributing Editor for Martha Stewart Living, Wendy Kromer.
Tracey was published in the February issue of Dessert Professional magazine as one of three nationally recognized signature chefs. Dessert Professional is a trade magazine reaching over 35,000 subscriptions annually.
"Years after starting my pastry education, I'm still as passionate as the first day I put on my chef's jacket. My focus remains the same: create extraordinary pastry with quality ingredients, pay close attention to detail, and deliver exceptional customer service. I want to thank all those who support Top Tier Pastry, and allow me to do what I love!"~ Tracey