Believing that nothing is more tragic than a cake that looks breathtaking but tastes uninspired, pastry chef Jessica Smith has committed herself to creating classic flavour profiles and gorgeous textures for the cakes and confections of Cake Opera Co.
She first crossed paths with Alexandria at Le Cordon Bleu Ottawa, where Jessica received her Diplôme de Pâstisserie in 2006, garnering top recognition for her chocolate centerpieces and pulled sugar sculptures. Prior to this, Jessica graduated with honours and two national culinary awards from George Brown College's Chef Training Program.
Jessica's exacting standards allowed her to secure jobs at select French patisseries across Toronto, Michelin-starred Yauatcha in Soho, London and most recently head pastry chef at the Four Seasons' 5-Diamond rated Truffles restaurant.
With the singular goal of creating decadent memories for others, Jessica marries together the most elemental ingredients to create cakes & confections that taste as beautiful as they look.