Natalie learned to ski at Sugar Bowl and has considered the Donner Summit/Truckee/Reno area to be her home ever since.  After majoring in Chemistry and Chinese in college, she worked as the pastry chef at Coffeebar in Truckee, developing some of its signature pastries like the scallion cheddar and raspberry ricotta scones.  She spent a year in France studying pastry and chocolate at Ecole Ferrandi in Paris, and then interning with Master Patissier of France Philippe Rigollot in Annecy.  After spending several years working in pastry at luxury hotels (including the Ritz Carlton at Northstar in Truckee) she moved to Jackson, Wyoming to perfect her chocolate skills with World Chocolate Masters Finalist Oscar Ortega.  Now, she is thrilled to be back and running her own chocolate business in Reno.  She makes all her chocolates by hand, offering a complete range of products including bonbons, bars, nuts and caramels.  In her spare time she loves to hike, mountain bike, ski, and build chocolate showpieces.