About
Pastry Chef Riley Redfern
I began baking when I was a teenager as a passionate hobbyist. When I decided to dedicate myself fully to the craft, I earned my degree in Baking & Patisserie at Le Cordon Bleu with High Honors, and spent the following decade working through some of the finest kitchens in the United States.
My work took me from San Francisco staples like Jardinière, Quince, and Cotogna to serving as Executive Pastry Chef at Coi when our team earned three Michelin stars in 2017. Following that, I moved to New York City to cook at Eleven Madison Park and The Grill, where I specialized heavily in fine chocolate work.
High-level fine dining taught me that exceptional pastry is only half of the experience. True hospitality comes down to care, clarity, and how people feel from the moment they get in touch.
Today, I run Redfern Cake Studio here in Frome. I bring that same standard of technique, thoughtful service, and personal attention to custom wedding cakes, catered tea services, and small-batch confections.