Sophie Gees began her pastry career with a summer job at Rosie’s Bakery in Wellesley.
A graduate of Smith College, she was hired as a pastry prep cook by Pure Food and Wine in NYC. Within a year she was promoted to Pastry Sous Chef. From New York, she moved to Maui, then back to Boston to receive a Masters in Gastronomy from Boston University. After nearly three years at Clear Flour Bread in Brookline, she joined the team at Oleana.
An avid traveler, she journeyed to Istanbul in 2011 where she discovered tiny shops serving up pastries that spoke to her soul. Now, in Ana Sortun’s award-winning Cambridge kitchen, Gees is delighted to experiment with the flavors she fell in love with years ago.