Born and raised on Maui, Hawaii Tiffany moved to New York City at the age of 18. Her love affair with food began almost immediately. She attended the culinary arts program at the Institute of Culinary Education and went on to work as a pastry assistant at Union Square Café and Ilo Restaurant in the Bryant Park Hotel. She was later awarded the title of pastry chef at Michelin star restaurants CRU followed by another Michelin starred property, Allen and Delancey. In 2009 Tiffany and her husband, Chef Kyle Bailey, moved to DC to open Birch and Barley, which not only received 3 stars from the Washington Post but also gave her the platform to be awarded the honor of Best Pastry Chef by the Restaurant Association of Metropolitan Washington in 2010. Over her 5 years with Neighborhood Restaurant Group she ran the pastry program for 14 properties including Buzz Bakery and GBD Fried Chicken and Doughnuts. During this time she was selected as a James Beard Award semi-finalist 3 years in a row and was featured in several publications such as Food & Wine, Local Palate, and Art Culinaire.
In June of 2014 she left her post at NRG and began to work on her passion project, Buttercream Bakeshop. This will be a full service bakery focused on celebration cakes, wedding cakes and gourmet desserts. Tiffany is currently operating Buttercream Bakeshop and serving the DC/VA/MD area by delivery. With wedding and events already being booked for the coming year, she plans for a brick and mortar shop to open by fall of 2015.
Heart’s Delight Questions:
What’s your favorite family tradition?
-On Father’s Day my dad always got what he wanted, which was to drag me out on a surfboard
to surf with him. I hate surfing but I loved how happy me being out there with him made him.
Who is your favorite customer and why?
-My husband because he loves everything I make 🙂
What is your current ingredient obsession?