Taylor’s journey in pastry began after graduating from Loyola University Chicago in 2013. She completed the L'Art du Gateaux program at the French Pastry School Chicago, with honors. She, then, furthered her education at Le Cordon Bleu Paris, where she completed the Diplôme de Pâtisserie, with honors.
Taylor 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.
When Taylor moved to Seattle in 2016, it was driven by the desire to explore the outdoors. She 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 Seattle [pronounced “Rue-Claire”]. Named after the street where she lived in Paris, Rue Cler Seattle 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 Seattle truly unique.
When she is not experimenting with new recipes, Taylor enjoys sailing, painting, hiking, mountaineering, skiing, and paddle boarding. Basically, if the weather allows, you can find her outside.