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Christine Fancy - Pastry Chef


Always a lover of art and design, I set out to complete a degree in architecture in 2005. But living and studying in Montreal would only ignite another artistic flame, that of cooking. I followed my instincts and landed in Toronto, where I completed a comprehensive cooking and baking program (Culinary Management) at Humber College. After a short stint in France, I worked alongside some talented chefs in Toronto, in the pastry kitchens of Auberge du Pommier, Colborne Lane, The Gabardine, Origin restaurant and Blackbird Baking Co.”

Christine was named Top 30 Under 30 in the Ontario Hostelry Institute's Top 30 Under 30 for her work in Baking & Pastry, 2015.