One day in New York City, on her way to an art history class, Beth got on a downtown train instead of an uptown train and signed up for the pastry program at the French Culinary Institute. She’s been baking professionally ever since, both in New York and in her native New Orleans, where she returned in 2004 to spend nearly ten years as pastry chef at Lilette. While there, she was selected as a Chef to Watch in 2007 by The Times-Picayune, and was a semi-finalist for the James Beard Outstanding Pastry Chef award in 2008, 2009, 2010, and 2011. Though she took a break from cooking in 2014 to study and work in the interior design industry, she couldn’t stay away from the kitchen long. Now her passion for baking, as well as design and travel, inspires her menu of simple, elegant, and flavorful desserts.
Beth Biundo Sweets makes layer cakes, tarts, cookies, and candy focusing on great flavor combinations, texture, and freshness. We use the highest quality ingredients and local and organic when possible. The designs are simple and sophisticated, as is the packaging.