Growing up in small-town Indiana, Pastry Chef Mary Edinger’s earliest memories are of baking. As a child, more often than not her hands were deep in bread dough or meatball mix while working alongside her mother.
As a freshman in college, Edinger soon realized that she enjoyed working at her job in the school cafeteria more than going to class, and she began to reconsider her educational route. She quickly enrolled in the Culinary Institute of America (Hyde Park, NY), where she received her Associates Degree in Baking and Pastry, as well as a Bachelor’s Degree in Business.
In 2010, while working as Garde Manger/Pastry at Red Devon in the Hudson Valley countryside, she received a call from Chef Tony Maws who was building a pastry team at Craigie on Main and she soon packed her bags for Boston. She credits this experience as Pastry Sous for teaching her the art of discipline, organization, and becoming skilled in technique. She then went on to become the Pastry Chef at Barbara Lynch’s esteemed No. 9 Park, where she used her creativity to inspire her while in being in charge of developing desserts for a weekly changing menu.
Now, her hands are still often kneading bread, as she single-handedly makes all of the breads and desserts for The Table at Season to Taste.