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It has always been Mary-Frances' passion to create and produce sweets. And along with her husband Tim, this dream has become a reality in the form of Cake Crumbs Cake Studio. Together these culinary experts produce a wide selection of delicious desserts, specializing in unique, custom-made wedding and celebration cakes. Their mission is not only to provide great taste, impeccable presentation, and reasonable prices but also to guarentee a pleasurable and memorable experience.
Mary-Frances and Tim Bahun are both professional chefs, with Mary-Frances specializing in the Pastry Arts and Tim in Culinary Arts. They are both locally trained chefs with over 10 years experience in the hospitality industry for one of the foremost luxury hotel chains in North America. Their endeavor is to produce scrumptious, high quality desserts to the discerning client, while delivering personable and professional service.
Mary-Frances' pastry career began at Vancouver Community College after completing the Pastry Arts Program in 1997. She then received her Red Seal Certification as a Baker after doing a three year apprenticeship in Whistler, B.C. where she was nominated Apprentice of the Year in 2001. Since then, she has worked at international hotels in London and Bermuda. While there, she gained valuable experience in the pastry trade. Over the years, Mary-Frances has continued to acquire useful skills to compliment her pastry repertoire, such as sugar art with Rolf Runkel, executive pastry chef at the world-renown Fairmont Southampton Princess, and chocolate sculpture and truffle making with Ewald Notter, pastry chef and recurring chef featured on the Food Network. Her constant aim to continue learning and improving her pastry products, as well as listening to and understanding the needs of her clients, will always be a priority to Mary-Frances as she establishes a strong foundation for Cake Crumbs Cake Studio.
Tim attended culinary school at Fanshawe College in London, ON, where he enjoyed and excelled at preparing both sweet and savory foods. After graduation, Tim spent the next two years in Whistler, B.C. followed by stints in London, England, Vancouver and Bermuda where he gained valuable experience within all areas of the kitchen. Tim received his Red Seal Certificate in Culinary Arts in 2005. He has been baking since childhood and is happy to be able to continue that at Cake Crumbs Cake Studio.
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