Taylor is an artist and pastry chef currently based in Seattle, Washington. She has a love for sailing, skiing, mountaineering, painting, traveling, baking, and experimenting with new recipes.
After graduating from Loyola University Chicago, Taylor completed the L'Art du Gateaux program at the French Pastry School Chicago, with honors. She furthered her education at Le Cordon Bleu Paris, where she completed the Diplôme de Pâtisserie, with honors.
She fed her love for travel with a series of internships from the Virgin Islands, to Paris, to New York City. She had the opportunity to work with extremely talented pastry chefs in their renowned establishments, such as La Patisserie Cyril Lignac and Ron Ben Israel Cakes.
She moved to Seattle in 2016 to be closer to the mountains, and found work with Baked. Custom Cakes, a small custom cake shop in West Seattle that has been featured on The Food Network shows such as Ridiculous Cakes and Cake Wars. After honing her skills in production and technique, Taylor is now bringing her personal vision and style to life through Rue Cler [pronounced “Rue-Claire”] Seattle. Named after the street where she lived in Paris, Rue Cler Seattle is the dream that evolved from years of classic pastry education, artistic ability, and patient practice. She has the artistic eye and passion for experimenting that makes Rue Cler Seattle truly unique.
Her vision for the future is for Rue Cler Seattle to evolve into a French-inspired bakery and cake shop with a North American flare; to incorporate everything she has learned from her mentors into one personal, cohesive brand.