Toni remembers eating dinner as a young child solely to get to the sweets. Dessert has always played a significant role in her life, from the Table Talk pies at her parents' luncheonette to her earliest attempts at chocolate cake. Her first cooking instructor was Toni's mother Tess, who was followed by Albert Kumin, Peter Kumps, and the Cambridge School of Culinary Arts in New York. Icarus in Boston, Sfuzzi in Philadelphia, and Bistro Don Giovani in the Napa Valley were Toni's first paid baking jobs. Sweetie Pies got its start in a tiny apartment kitchen with a little oven. Business soared after samples were delivered to Napa Valley Coffee Roasting Company! Within four months, the business relocated to a real kitchen with industrial ovens, and Sweetie Pies started paying employees. With a team of committed bakers, Sweetie Pies is a successful company today. Some of the bakers still have fond memories of delivering fresh muffins in the back of the Honda. Toni is still in charge of...More