Having earned the Diplome Professionel de Boulangerie et Patisserie from San Diego Culinary Institute gives her the bragging rights to call herself Imperial Valley’s only classically-trained pastry chef. Being self-employed means she no longer has to come up with creative excuses for waking up late.

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All of She-Devil Pastry’s items are baked entirely from scratch using high-quality ingredients and French pastry technique. No mixes, no canned fillings, no vegetable shortening, no frozen dough. If you think that doesn’t matter, guess again. It makes a HUGE difference.

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Let’s face it folks, dessert is an indulgence. It’s the food of celebration. You’ve earned it, so why shortchange yourself with anything less than the best around?