Pastry Chef and Owner Lora Vennettilli Gookin
I am a third generation Entrepreneur
Civil Engineer and award winning Pastry Chef. I began creating cakes in 2002 as a hobby while working as a Civil Engineer in Las Vegas. I enjoyed the creative aspect of decorating cakes, but even more so it was important to me that I bake with the finest ingredients for my family and friends. In 2008 I attended the Le Cordon Bleu College of Culinary Arts in Scottsdale, AZ and was taught by some of the top pastry chefs in the industry. My baking skills and knowledge expanded exponentially. I decided to take the leap and share my passion for quality desserts with the public by launching Gâteau in Arizona that same year. Gâteau has been serving Northern and Central Virginia and DC since 2011.
My architectural and engineering background is invaluable to my work, as is my strong understanding of the science of baking.
My Cake Philosophy
I believe that cake is so much more than a mixture of flour, butter, eggs and sugar. It is the marriage of high quality ingredients, the science of baking, thoughtful design and artistic execution. Cake is love.
Cake is a much anticipated guest at a party, second only to the guest(s) of honor. It is an extension of a celebration, it is one of the gifts. Cake completes the party. It is the WOW moment when mouths open and gasps are heard. Then I know our job is well done.
The Bakery Cafe & Tea Room in Old Town Warrenton