Taylor graduated from Loyola University Chicago before completing the L'Art du Gateaux program at the French Pastry School Chicago with honors. She continued her education at Le Cordon Bleu Paris, where she completed the Diplôme de Pâtisserie with honors.
Taylor has fed her love for travel with a series of internships and continuing education courses. She had the opportunity to work with extremely talented pastry chefs in their renowned establishments, such as La Patisserie Cyril Lignac in Paris and Ron Ben Israel Cakes in New York City, and had the honor of learning specific technique and business skills from the talented Maggie Austin Cake.
After honing her skills in production and technique, Taylor brought her vision to life in late 2018. Named after the market street where she lived in Paris, Rue Cler [pronounced “Claire”] is the dream that evolved from a classic pastry education, artistic ability, and patient practice. She has the artistic eye and passion for experimenting that makes Rue Cler truly unique.