Paula has been baking since she needed to stand on a chair to reach her mother’s kitchen table. Every Saturday morning was devoted to baking cookies, pies, kuchens, and more. Very few store-bought pastries ever entered the house. Her love of cooking led her to the Culinary Institute of America from which she graduated in 1985. Paula then spent several years in the pastry departments of four- and five-star hotels, including the Peabody in Memphis, Tennessee, and the Ritz Carlton in Laguna Nigel, California.
Philip is a self-taught pastry chef who originally set out to be an engineer. Graduating from the University of Rochester with a BS degree in Optical Engineering turned out to be a real eye opener. He realized his life needed to take a different path so set his sights on starting his own business. Working at a pastry shop in Rochester, New York, he gained some great culinary and business experience, and the chance to work with Paula. They soon realized that their different pasts could combine for a great future. Together, Paula and Philip started Premier Pastry in 1989. In 1991, they purchased the building that now houses their thriving business in the South Wedge neighborhood