At 12 Cakes Paris, you’ll find the best of both worlds: French pâtisserie meets American sweet treats, baked from scratch in Montmartre
Meet Jenni
Founder, Pastry Chef, and Culinary Educator
Jenni’s pastry journey began over a decade ago at The Cambridge School of Culinary Arts in Massachusetts, where she studied under French pastry chef Delphin Gomes and graduated at the top of her class. She went on to complete stages in Paris, at Café du Commerce and the iconic Ladurée.
In 2010, inspired by her love for French pastry - and a certain Frenchman -Jenni made Paris her home. Her journey includes roles at Rose Bakery, KB Café Shop, and Noglu, Paris’s first 100% gluten-free restaurant, where she co-authored the cookbook Good Sans Gluten. She also developed and taught pastry classes at La Cuisine Paris.
Now, at 12 Cakes Paris, Jenni combines her American roots and French training to create delightful desserts that cater to diverse palates, including gluten-free options upon request. Whether you’re ordering a custom cake, attending a hands-on class, or enjoying a coffee in our café, Jenni’s commitment to quality, creativity and deliciousness shines through.
Why “12 Cakes”?
Our name is a nod to both our address in Montmartre and our founder Jenni’s Ohio roots: as the twelfth child out of thirteen siblings, she grew up surrounded by family, food, and the joy of sharing something sweet.
Hi, I’m Jenni
Pastry chef and owner of 12 Cakes Paris. It’s been more than 12 years since I decided to follow my dreams of becoming a professional pastry chef, and I’ve loved every moment.
I received my formal training at The Cambridge School of Culinary Arts in Cambridge, MA under the guidance of French pastry chef Delphin Gomes. I completed the Professional Pastry Program and graduated at the top of my class.
I spent two consecutive summers in Paris, France completing pastry stages. The first was at The Cafe du Commerce in the 15th arrondisment, and the following year at the iconic pastry establishment Laduree. My love of French pastry (and a certain French man) lead me to moving permanently to Paris in 2010.
Since moving to France, I have had the opportunity to work in a verity of establishments that have helped me hone my skills and led me to where I am today. After a decade of living in France, I have been able to adapt classic American recipes to French palates, and also adapt both styles of pastry to Gluten Free.
Previous work experience also includes:
Rose Bakery, KB cafe shop, La Cuisine Paris (cooking school where I helped develop classes along with teaching), Noglu and Farfelu Paris
