Krista grew up in East Bay suburbia where the weekly farmers’ market was unknown to most. It was from parents whose main idea of cooking involved strictly meat and potatoes where Krista’s interest in food grew. Passion moved her to San Francisco, where she baked with Emily Guzzardi, of the former Batch Bakery, a small selection of pastries for Mission cafes. Working with Emily encouraged her to pursue her passion as a career, finding a new home in the early mornings at Marla Bakery, while earning her Professional Pastry Certificate from San Francisco Cooking School. After a year, Krista grew into the position of Pastry Chef where she was able to build her repertoire of seasonal pastries and began experimenting with viennoiserie.
After a year or so, she followed her curiosity of viennoiserie to Tartine Bakery where she learned how to not break butter blocks. Now, she lives one block from Pizzaiolo where she spends evenings making dinner and drinking beer with friends. She’s excited for the day she’ll be spinning pluot sorbet, and finds her cat sitting, on Pizzaiolo’s back porch.