Cake Artist and Product Development Manager
Veronika is a graduate of Framingham State University, obtaining a degree in Psychology. She spent a few years at a medical software company but knew something was missing. Veronika decided to attend Johnson and Wales culinary school and after her first semester went to work at Westchester Country Club in Rye, New York working as an apprentice for a master chef. Veronika started out as a savory chef but during her time working at Westchester Country Club, realized her passion was in making cakes and pastries. She worked her way up to pastry sous chef, but felt it was time to take her career a step further and moved to New York City taking a job as assistant cake decorator at Baked NYC. She became head decorator within a short period of time. Veronika has also done freelance work with the amazing team at Cooking by the Book in Tribeca, recipe development for several bakeries and assisted with food styling that has been featured in cook books, Kitchen Aid and on Food Network. Her cakes and pastries have appeared in New York Magazine, The Knot, Bon Appetite, Oprah Magazine, and Martha Stewart Weddings to name a few. She has also had the honor of being featured on Eater.com in a segment called How to Ice a Cake Like a Pro. Veronika and her husband decided to make the move back to Massachusetts and the timing couldn’t have been better; joining the team at The Cake Bar, she has the freedom to use all her skills in creating unique cakes and developing new recipes.
When her hands aren’t covered in buttercream or fondant, she enjoys traveling, creating new recipes, and spending time with her favorite Italian.