Divine Confections was born out of a pure love for the lost art of 'from scratch' baking.
Every cake or dessert I make begins with only whole, fresh, quality ingredients and is finished to perfection with a culinary eye for detail and design.
My pastry background began as a youngster, helping mom out in the kitchen. My passion and expertise for food and desserts were realized with internships and experience with the finest Seattle restaurants including Canlis, The Four Seasons, Chateau St. Michelle, and a degree and certification from South Seattle CC in European Pastry. I worked with top Seattle chefs including Tom Douglas, John Howie, and Sue Maccown. I love what I do, and can't wait to create something delectable for you!
I can't wait to create with you!
CHEF KATHRYN TODD