Polymer Clay Class: Mini Fruit Magnets

Rosalie Cass was born and raised in Seattle, but spent many of her childhood summers exploring Taipei with her Taiwanese-born mother, shaping bread at her grandmother’s bakery and exploring the endless culinary variety of the city’s night markets. This early education in the beauty and diversity of baking is what inspired Rosalie to become a pastry chef herself.

She’s a graduate of the Seattle Central College pastry program and spent time baking at Cloud City Coffee, the Queen Mary Tea Room, and the Seattle Opera House. She employs a mix of French and Asian baking techniques, and is always trying to learn more about food, the science of baking, and ways to take her pastries and desserts outside of the traditional boxes. When she’s not in the Pantry’s kitchens, she’s usually baking at home, catering a private event, or outside the kitchen entirely, creating art.