BIO

Chef Perrin was born in Boston and split her childhood between the Boston area and Warren Vermont. She attended Culinary Institute of America in New York and received her pastry degree at California Culinary Academy in San Francisco. She was hired at The Fairmont Hotel pastry shop where she learned the art of plated desserts and wedding cakes. Four years later the East Coast beckoned and she found herself in Boston learning the ins and outs of the wedding world. In 2003 she accepted the Executive Pastry Chef position at Trapp Family Lodge in Stowe Vermont where she continued to refine her wedding cake technique. While working at Hen of the Wood in Waterbury, Perrin founded Vermont Cake Studio in 2005. Write ups in The Burlington Free Press, Seven Days, and The Stowe Reporter soon followed and her cakes have graced the tables at many of Vermont's finest venue's. After 20 years in the pastry world she took a three year sabbatical to get reinspired and focus on her family. After successfully launching her daughter off to Kindergarten in 2015 she is now happily back at the helm of Vermont Cake Studio! 

 

"I delight in designing cakes for celebratory events. Each cake is a reflection of the participants and thus its own unique work of art. And cake makes people happy! Take a bite, you'll see it is hard not to smile and it is easy to see why I love my job so much!"

©Perrin Williams 2020

email: vtcakestudio@gmail.com 802 363-0206

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