Brandon Saunders

Some of my earliest memories are food and cooking related.  Luckily, my Mother encouraged me and ever since I’ve remained interested in Culinary Arts. 
I worked with talented chefs from early on.  I learned many techniques working in Logan with people at the Grapevine Restaurant and later Crumb Bros. Bakery.  I had the opportunity to intern with Bennet Valley Bakery in Santa Rosa Ca. and attend an intensive course at the San Francisco Baking Institute.  I’m honored to teach cooking classes as I love sharing knowledge about cooking and hope to inspire others to unleash their inner pastry chef.