After graduating from the French Culinary Institute's Pastry Arts program, Caren worked in such pastry kitchens as Northen Spy Food Co., Marlow & Sons/Diner, and the Bklyn Larder before running the pastry department at Poppy’s.
Her baking is inspired and governed by the seasons and utilizing produce at its peak. Caren enjoys borrowing ingredients and flavor combinations typically considered savory, and reworking them into sweet comforting classics. “I aim to keep the ingredients and overall aesthetic of my pastries simple; thoughtful, but not over thought.”
She lives with her husband + dog, Charlie in Brooklyn.