It was Christmas 2015, and I was a girl in love. Not with a person; with a red KitchenAid stand mixer. The moment I laid eyes on it, I knew we were meant to be.


A month after this epic romance began, I wanted to do something special for my friend Holly's 30th birthday. Since everyone knows that sugar is the surest way to a woman's heart, I decided to make her the most outrageous cake I could imagine. It was giant: five towering layers, with five different colors of frosting, and a musical lotus flower candle on top that shot sparks, twirled around and played 'Happy Birthday’.  


Two things happened after I brought that cake to Holly's party. The first thing- the important thing- was that Holly was happy. The second -the surprise thing- was that afterwards, people kept talking about the cake. They kept talking about how they had never tasted or seen anything like it. Wanna know how to instantly become to most popular person at the party? Free cake.


Fast forward a few months, and Bon Vivant Cakes was born. Birthday cakes turned into creative cakes for all types of celebrations: wedding cakes, graduation cakes, baby shower cakes, bridal shower cakes. When fridge space started running low in 2017, I knew it was time to take the plunge. Construction began on my sunny storefront studio in Albany Park in February 2018, and by August my small-but-mighty staff and I were celebrating the opening with balloons, a surprise marching band, and, of course, lots and LOTS of cake.


Creating delicious, personalized edible art is my passion, and when you're passionate about something you can't help but want to tell everyone about it. That's why we offer public and private cake and dessert design workshops for pastry pros and the cake-curious alike. When you walk into a Bon Vivant class you're entering OUR world, and our world is one of playfulness, creativity, self-compassion, and good humor. 


1. Sugar freak. Food freak. All around freak. BUT- it works in your favor. I'm the kind of person who will spend waaaay too much time staring at your cake, moving a piece of candy a little to the left, a liiiittle to the right, on account of aforementioned freakishness.


2. FONDANT FREE AND PROUD. Now, I've seen bakers do INCREDIBLE sculpture with fondant and I'm always so impressed, but let's be honest: fondant does not exactly excel in the taste department.


3.  Let's play a game where you guess what jobs I did before I became a baker! Was I:

- a lounge singer in Chicago's Viagra Triangle

- The Little Mermaid of Christmas, aka singing holiday music in a dolphin habitat

-a reluctant model for a McDonald's ad

If you guessed all, you would be correct.

4. With zero experience, my mom opened a mediterranean restaurant when she was 50 and is basically CRUSHING IT. She would be so embarrassed if she knew I was writing about her because she is very humble & pragmatic but all my culinary gifts are from her. My father, on the other hand, will be THRILLED that I am writing about him, because he is a Fancy Persian Man with Pizzaz & Charm. He's where I get my eye for design- though he's an engineer, his food plating skills are Michelin-level. Neither of them will ever know, though, because they are still learning The Internet.

5. Bi-coastal, baby! That is, if you consider Chicago a coast (AND I DO.) I spend a good amount of time in Los Angeles, so keep an eye out for Bon Vivant in LA!