Rachel has been the pastry chef and over-the-top pie maker for Somerville’s historic diner, the Rosebud American Kitchen & Bar for two years. Prior to that, Rachel worked for Joanne Chang at Flour for several years. She creates everything on the dessert menu for the Rosebud’s sister restaurants, Posto and the Painted Burro, as well. She is a graduate of Le Cordon Bleu and has been a professional baker for four years. Prior to that, Rachel was an engineer and she is a graduate of the Wentworth Institute of Technology. She switched gears when she decided to follow her childhood dream of making sweets for all to enjoy. Her delicious pies have been featured in Everyday with Rachael Ray Magazine and Boston Magazine.