Owners Tobi and Michael have spent a combined fifty years in the food industry. 

Tobi’s Masters in Fine Arts and 23 years as a pastry chef drive her lens for confectionary creations. Michael’s degree from the Culinary Institute of America became a launching point for a career at multiple of the most esteemed culinary establishment’s in New York, Europe,and California in addition to a teaching position at The Cordon Bleu and Lane Community College Culinary Program. 

These extensive backgrounds have been bolstered by a shared passion for international travel and cuisine. Eating at Noisette Pastry Kitchen allows one to experience the world because Tobi and Michael’s lives have been about food-discovery — through obscure cookbooks and far-flung restaurants all over the world. It is this bank of knowledge that they use to create innovative pastries and train young chefs.

But at the end of the day, your experience through food is only as good as the people you are with. Noisette Pastry Kitchen is lucky to have an amazing team of individuals, dedicated to culinary excellence and customer relationships. Without them, Noisette would not be possible.

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