Leora Y. Bloom

Leora Bloom earned her Pastry Diploma from Le Cordon Bleu Paris, and worked as a pastry chef in Washington, DC and San Francisco before opening her own bakery in Bellevue, WA. She sold the bakery in 1998 and since then has been writing about food for Seattle Times, developing recipes, recipe testing, writing cookbooks, and growing a family in Seattle, WA.