Bio

Contact
Elaine Baker was Pastry Chef at Grange Restaurant at The Citizen Hotel in Sacramento, CA from October 2008 to February 2011.  The Citizen Hotel is a property of the San Francisco-based Joie De Vivre Hospitality group which opened the hotel and restaurant in November 2008.

Grange is a farm-to-table, seasonally-driven restaurant featuring New American cuisine with Mediterranean influences.  Executive Chef Michael Tuohy is dedicated to using fresh, local, sustainable, organic ingredients and Grange quickly became one of Sacramento's top dining destinations.

Elaine was part of the opening team for Grange and The Citizen, selected by Chef Tuohy to create seasonal desserts that are familiar yet unique, emphasizing the use of locally-sourced produce and artisan ingredients.  All desserts for the 150-seat dining room and 198-room hotel were made in-house.

Prior to coming to Grange, Elaine was Assistant Pastry Chef at The Firehouse, a Sacramento fine dining restaurant with an excellent reputation for food, wine and service.  Elaine worked with the pastry chef to create high-end, classic desserts for the dining room, banquets and wine tasting menus.

Elaine has also worked with one of the leading wedding cake designers in the Napa Valley, Condra Easley, owner of Patisserie Angelica in Sebastapol, CA.  She began working for Ms. Easley shortly after graduating from the Culinary Institute of America at Greystone, Napa, where she earned a Baking and Pastry Arts degree in 1999.

Elaine moved to Napa from Southern California, where she began her culinary career as pastry assistant at The El Encanto Hotel & Garden Villas in Santa Barbara, CA.  The El Encanto was a top-rated resort hotel, and Elaine worked with the pastry chef to produce upscale desserts and breads for the 100-seat dining room and banquets.

Elaine is a member of Women Chefs & Restaurateurs (WCR), the International Association of Culinary Professionals (IACP), and Slow Food Sacramento.  She's the author of a food blog, Elaine Baker's Pastry Playground, where she writes about her work as a pastry chef.