Laura Cronin

Sharing Perbacco and barbacco’s philosophy for sustainable and well-sourced ingredients, Laura joined Chef Staffan Terje’s talented kitchen with a surfeit of pastry expertise and artistic flair.

After graduating from Johnson and Wales University in Providence, Rhode Island, Laura traveled to Paris to train under Angelo Musa at Ecole Gregoire Ferrandi. Soon after returning, Laura made the move to San Francisco, working as head baker and manager at Thorough Bread & Pastry, and later at Bruce Hill’s Zero Zero where she developed and launched their wildly popular soft serve dessert program.

Laura’s signature desserts have garnered her great recognition for her ability to blend savory and sweet, unique seasonal ingredients, and modern techniques. She has been honored as a nominee for Food & Wine Magazine’s People’s Best New Pastry Chef 2013, selected as one of the Bay Area’s Zagat 30 Under 30, and was recently included as one of the San Francisco Chronicle’s 2015 Rising Stars chefs.