AMY
SHELBY
Amy has always had a love for all things sweet, and it all started at the age of sixteen at an Italian pastry shop. Whether she was filling cannolis or serving Italian ice, she knew she was on to something. Amy graduated from Montclair State University with her degree in Nutrition and Food Science; she learned the ins and outs of all aspects of food. Amy continued on to The International Culinary Center and completed their renowned Pastry Arts Program. To widen her sugar craft skills, Amy interned with Ron-Ben Israel before joining the team at Madison Lee’s Cakes. Whether she is elbow deep in butter and flour, or sitting making sugar flowers, her love for sweets shows through the smile on her face.
Shelby always had a deep rooted love for art and food. Painting, Coloring, Molding, and glittering, she was always creating something for loved ones…Especially her Grandmother. Grammy taught her how to cook and pour her heart into food as if it were a piece of art itself. She used this guidance and fire to graduate from Le Cordon Bleu of Boston’s Pastry Program, and was the first to earn her externship at a French fine dining restaurant in downtown Boston where she became a pastry sous chef. After a few years she switched gears from the restaurant business and moved to San Francisco to focus solely on Cake Artistry. Missing the East Coast and dreams of the greatest city in the world, her journey led her to the Madison Lee’s Cakes Team where she continues to glitter, paint, and mold beautiful cakes.
