Michael Holland has been a pastry chef for over 20 years, but he honed his skills helping his grandfather make bread and baked goods as a young child. Originally from Toronto, he has worked across the country with top chefs including Marc Lepine of Atelier in Ottawa and Michele Mercuri of Hotel St. James in Montreal. Known for his original and inventive approach to desserts, he uses modern techniques and unique ingredients, both sweet and savoury. In his desserts you might find mushrooms, bubble gum, spinach, or beer. You will find some of these ingredients in his cakes and sweets at the shop too.