Britt’s Cake House was born out of a love for sweets, bringing people together, and the simplicity of enjoying something delicious.

Hi, I’m Britt!

For most of my formative years, I lived a pretty nomadic life moving from the south, to New England, and back again. Some of my favorite memories were made living with grandma Eileen in Massachusetts. She taught me how to make my first cookies and I still remember smelling vanilla and tasting creamed butter and sugar for the first time and knowing I wanted more. I spent a bit of my childhood in the Virgin Islands, where my father who was a chef, taught me how to cook. With this knowledge, I decided I wanted to be a cook professionally. I moved to Boston in my late teens and started in the dish room at Harvard University. From there, I moved back and forth between AZ and MA learning the ins and outs of local kitchens and bakeries before settling back into Boston for 10 years. I really got my start in the baking world at Flour Bakery+Cafe, which led me to Blackbird Doughnuts and finally, head Pastry Chef at Fox & the Knife. I relocated back to Arizona in 2019 and fell in love with the local food scene which inspired me to finally start my own bakeshop, a life-long dream come true in the desert.