The Pastry Chef

Born and raised in Milton, MA, Kristen Repa attended St. Mary of the Hills grammar school and Fontbonne Academy High School. Raised to be an independent thinker and doer, when it came time to choose a career Kristen opted for a European-style apprenticeship. Encouraged to cook as a young woman, she thought culinary arts would suit her energetic drive and artistic passion.

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In 1993, after graduating from Fontbonne, Kristen began working at Konditor Meister Bakery, leaving after 3 years as Executive Decorator.

In 1996, wanting to build her resumé, Kristen started working at the Ritz Carlton Boston. It was here that she met her future husband and business partner, Leonardo Savona. Working at the Ritz Carlton allowed Kristen to expand her culinary repertoire to include plated desserts, ice creams, and chocolate and sugar show pieces.

In 1998, with encouragement from Leonardo, Kristen set out for Vienna, Austria to live with her uncle Hansjorg and to gain the experience of working at the classic Konditorei Gerstner. After nearly a year of creating Apple Strudel, Sacher torte, Dobos torte, and marzipan sculptures, Kristen returned to Massachusetts to become the pastry chef at The Catered Affair in Hingham. There, she was able to bring all of her experiences together, baking cakes and desserts for celebrities including President Bill Clinton, Aerosmith’s Joe Perry, and the Kennedy family.

In 2001, Kristen and Leonardo gathered their savings to purchase a small bakery in Medfield, MA, naming it “Dessert Works.” They quickly outgrew their space there as Kristen’s desserts and cakes gained a reputation for artistic flair and delicious taste. In 2004 they relocated to Norwood, MA, and in February 2011 relocated to Lambert’s Plaza in Westwood.

Dessert Works has grown to employ over 10 full time employees and is proud to have become many families’ go-to bakery for all their get togethers.

Kristen and Leonardo live in Canton, MA with their two young children & two dogs.

 

Kristen

To contact Kristen directly with feedback or any non-cake pricing questions, click here to email.