Pastry Chef and Cake Designer
Chef Katy Moser Brandel's culinary history is as sweet as the pastries in which she specializes.
At young age, she started to gain an eye for the beauty of antique collectibles and art. Being in a family of artists, it was not hard to pickup the family trait. At the age of 13, she asked her aunt to teach her the art of calligraphy. Every single day, Katy practiced, wanting to have that elegant touch to her penmenship and over time, she learned 3 different written fonts before the age of 18.
The knowledge of a fine art such as Calligraphy led her to see and experience the art of plated Desserts and pastry. After graduating college with a degree of Culinary Arts, her first position was an opening pastry chef for the Ritz Carlton Sarasota. Working directly under a Silver National Pastry Competition winner, she founded the base of her pastry skills.
Today, she has over 15 years of professional pastry experience in hotels such as the five star, five diamond property, Mandarin Oriental and the 4 Star property, Loews Miami Beach. Among many projects, she has also assisted and consulted for many high profile/ celebrity chefs. Her creations and her business, Sucrette, have been featured in over 30 blogs and publications including the Knot Florida Magazine, Style Me Pretty, American Cake Decorating, Martha Stewart Weddings, New Orleans Wedding Magazine, Cake Central Magazine and on BET's Toya, A Family Affair. Not only has she participated in the SOBE Wine and Food Festival every year, but she has a strong sense of community by actively participating and donating to charitable events.
Sucrette Tailored Confections is her vision to reality. It wasn't until a trip to Paris in 2005 that she started to dream up the concept of Sucrette. After visiting many French Patisseries, some of them being the best in the world, Katy noticed a lack of ageless vintage style, elegant and sophisticated desserts. Bringing the concept of royal desserts, she only uses upscale, top of the line natural ingredients, fine luxe imported flavors and local varieties. This permits Sucrette, Tailored Confections to provide the best upscale quality, techniques and skill to its confections.
With a talent and passion for providing innovative yet delectable cakes and pastries for her clientele, it is her mission to provide Northshore and New Orleans with an elegant, refined and superior line of confectionery products.