Strongly influenced by his family, Chef Tony Wright began cooking and baking at an early age.  After graduating with a Bachelor’s of Music degree, he discovered his keen interest in pastry arts.  He was primarily self-taught before becoming an assistant to world renowned pastry chef, Jan Kish, and trained with her for several years before moving to New York City.

Chef Wright delights in offering well-made, high quality custom baked goods to clients.  He strives for absolute perfection in both taste and appearance and his work has delighted individual and corporate clients alike.  He will soon be featured in Bride’s Magazine.