25 years of experience in the baking and pastry field, specializing in breads, individual desserts, pastries and wedding cakes.
Pastry chef Paul Roode obtained his diploma in Bakery and Pastry from Niagara College. He received the Canadian Red Seal in pastry – an inter provincial standard – and holds a certificate in Food Handling from the Canadian Restaurant and Foodservices Association (CRFA).
Paul instructed at the Niagara Culinary Institute and has trained with several world-renowned pastry chefs. He stresses the importance of quality ingredients in all of his products and will not sacrifice quality. Paul has worked at wineries and hotels that designate the menu as fine dining, and has therefore developed a specific level of quality and consistency. Being unhappy with simply “going with the flow”, he is always searching for new ideas and pays attention to current trends while keeping in mind the traditions that never go out of style.
Motivated and determined to get the best out of his product, he has never used the term “good enough” as a unit of measure. In fact, to Paul, “good enough” is never good enough