Hi, I’m Eileen Gray

I’m a trained pastry chef, cookbook writer and full-time recipe developer.

While those titles describe my job, honestly, first and foremost I think of myself as a baker.

I’ve been a baker for as long as I can remember, literally. One of my earliest and fondest memories is playing with my Easy Bake Oven, staring into the little window, waiting an eternity for those tiny cakes to be baked under a 100 watt light bulb.

I started my working life as a systems analyst for a computer company, but realized pretty soon that I belonged in the kitchen. So I quit my job and enrolled in pastry school. I graduated with high honors from The Restaurant School at Walnut Hill College in Philadelphia and was chosen valedictorian by my chef instructors.

After graduation I worked with nationally renowned master pastry chef Gunther Heiland at Desserts International. Chef Heiland taught me how to make authentic Apple Strudel and Sacher Torte as well as training me to be efficient and methodical in the kitchen.

I was the assistant pastry chef at The Bellevue Hotel in Philadelphia before working at A Taste of Britain in Devon, PA and Sweet Jazmines pastry shop in Berwyn, PA.

From 2007-2017 I was the owner and operator of the award-winning custom cake bakery, Cake Art Studio. My cakes were regularly featured in Philadelphia Weddings and Brides Philadelphia magazines. In 2011 I had a cake design featured as one of “America’s Most Beautiful Cakes” by the national Brides magazine.

I also have a BA in English and have written articles for a local newspaper, for American Cake Decorating Magazine and Parade.com.

In 2018 my first cookbook, Easy Baking From Scratch, was published.