Baker Larraine
Larraine started cooking at a very young age. She attended the Cordon Bleu cooking School in France while she was still in high school. Years later, while working at Young & Rubicam, a NY advertising firm, she worked with major food companies such as General Foods (Kraft), where she was instrumental in developing the concept of product positioning of indulgent treats, attractive for consumption by upscale consumers.
Larraine began making "sweet bars" as a hobby for friends and family at different occasions. The popularity of her "Sweet Bars" to her friends as well as to her discerning mother-in-law and persnickety acquaintances was immediate, and the demand for her unique-tasting products quickly grew, soon becoming a highly desired treat in many upscale specialty and gourmet food stores and coffee shops.
Larraine is constantly refining her recipes and coming up with unique offerings. Her "CrumbDaddies™" and "Priddles" were an instant hit and her "Sables" and "Rocky Rileys" follow close behind. She has the right mix of traditionalism and adventure to know exactly what we like!