Michelle has simply lived her life in pastry since age 13. She spent years traveling the country and abroad, working at fine dining establishments, gourmet ond organic specialty stores, and artisan bakeries at every stop. Her goal was to learn to be the best from the best. Once ready to settle down, she began her formal culinary education at Kendall college and ended it at Chicago's French Pastry School. Finished with school, Michelle's world opened up even further. She landed spots working in Amsterdam, Four Seasons in San Francisco, and Vosges in Chicago, among numerous others.

Opening Bleeding Heart was a culmination of everything she learned, was passionate about, and believed in. Her life within Bleeding Heart has brought her numerous awards such as Pastry Chef of the Year from the American Culinary Federation and mulitiple apperances on the Food Network.

Her dedication to this industry and her business gets stronger every day. She is incredibly commited to offering the very best pastry made from the very best organic and locally sourced ingrediants.

No detail is too small (and no farm is too small either).