After a stint at the Kansas City Art Institute, Natasha graduated from The French Culinary Institute (now the International Culinary Center) in New York City, in 2004.
With her Grand Diplome in hand, she founded her Retail Pastry Shop, Natasha’s Mulberry & Mott, in Kansas City, in 2005. Her pastries have been featured in both the Williams-Sonoma and the Dean and Deluca catalogues. Her flavorful French macarons were a best seller in the Kansas City Dean and Deluca store, and some of her other products were sold at all of their stores in the United States.
Her desserts and ice cream have been on the menu in some of the most highly acclaimed restaurants in Kansas City. When chefs need a killer dessert for a farm table dinner, or dessert for 450 people at a celebrity chef dinner, Natasha is the pastry chef they want by their side.
Natasha’s Wedding cakes have been featured in magazines and blogs for their artistry as well as her flavors which have been described as “like Heaven with icing”.
Natasha has embarked on a new adventure, she is bringing her skills and passion for desserts to work with the exceptionally talented team of the new highly anticipated restaurant in Kansas City, The Antler Room. She has also started an ice cream company, Splits & Scoops, and a new chocolate company, Bokkie Sjokolade, which is sold retail, on line, and from her new dessert truck, Cirque du Sucre.