Worcester, MA
info@ontherisebaking.com
508-752-3809

On the Rise Baking is committed to consistent superior quality. We select only the freshest and finest ingredients for all of our products. Our 22 years of professional experience in preparing wedding cakes, French pastries, hand molded chocolates, truffles and other specialty items guarantees that we will satisfy the most discerning palette.

We are confident that our experience and our commitment to producing products of exceptional quality will make you one of the many satisfied customers of On The Rise Baking.

Elizabeth Casey

• A graduate of Johnson and Wales Culinary College in 1980
• A two and a half year apprenticeship under Master Pastry Chef, Frantz Hantke at the Marriott's Four Star Resort (Rancho Las Palmas) located in Rancho Mirage, California
• Assistant Pastry Chef at The Sardine Factory, a four star restaurant in Monterey, California
• Trained in pastries, confections and breads in Bremgarten, Switzerland
• Pastry chef at the Worcester Country Club from 1985-1990
• Pastry Chef at Arturo's Ristorante from 1990 to 1995
• Extensive classes at Cocoa Barry in: Specialty Cakes, Hand molded French chocolates, Plated desserts, Petit-Fours, Pulled and blown sugar
• Rhode Island School of Design - Intensive Classes on: Hand made sugar paste flowers & leaves, Cake design, Special occasion cakes
• Established On the Rise Baking in 1993
• Certified in Food Safety Management
• Member of the New England Wedding Professionals Association

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