After over 20 years making of sweets in celebrated kitchens all over the world, the Thomas family bring luxury gourmet confections to Brenham, TX. Adam & Jennifer Thomas along with daughter Emily are excited & humbled to begin this new adventure in Brenham. Husband Adam began his professional journey working at a San Diego bakery at age 18 and it was there that he knew confectionary arts was his calling. During a successful apprenticeship at the prestigious Ritz Carlton, Laguna Niguel, Adam was introduced to his mentor, Executive Pastry Chef Jean Francois Lehuede and from there the rest is history.
Little did he know, right across the street at the 5 Star St Regis Monarch Beach Resort, Jennifer was cutting her teeth with master pastry chef, Stephane Treand. Jennifer’s journey began at the famed culinary school in Vermont, New England Culinary Institute where she studied both the savory and sweet sides of the kitchen.
While still working at the Ritz Carlton, Adam ended up picking up a second role at the St Regis to learn from the famous Chef Treand. It was there the now husband and wife met and begin their lifelong adventure. After taking the role of Head Pastry Chef at the Ritz Carlton Marina Del Rey, Adam was sent to help open other Ritz Carlton hotels in Abaco Island, the Bahamas, and Denver, Colorado. Then the globe-trotting really began, Adam was sent to Enniskerry Ireland to assist with another opening at the Ritz Carlton Powerscourt.
Not wanting to part ways, the two quickly got married and set off to see the world. From there it was chocolate competitions in Cologne, Germany, and Madrid Spain. Chocolate science education in T’Hain l’Hermitage France and Schwyz, Switzerland. Opening task force stints including Italy and New York. Executive Pastry Chef residencies at Capella Singapore, The Beverly Wilshire, Beverly Hills, and most recently at the longest-running 5 Star resort in the country, The Broadmoor Resort in Colorado Springs. It was in Colorado Adam was able to sink his teeth into the baking & pastry program and make it one of the very best in the country.
I’ve had a successful run in Executive Pastry roles with great hotel companies and have had the privilege to work with so many talented and inspirational people all over the world. Over the years, though, we’ve always talked in the periphery about our own company, our own brand. We always talked the about idea of making our confections and creations available outside of luxury hotel walls