About Molly Manning Robertson
Molly Robertson
Baker
Hey y’all! I am a professionally trained pastry chef. I attended pastry school in Chicago at The French Pastry School. After school I became an Intern at the French pastry school and was mentored and worked closely under world champion chefs. I have worked in some of the best hotels. Including the Palmer House Hilton and The Langham Chicago. I moved to Natchez to be closer to my family and to hopefully open a bakery soon.
Services
Dessert types
- Cakes
- Cookies and macarons
- Cupcakes
- Mini desserts
- Novelties and other
Services offered
- Consultations
- Delivery
- Setup
- Tastings
Dietary accommodations
- Gluten-free
- Nut-free
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