About Us

When veteran pastry chef and baking instructor Michelle Tampakis was diagnosed with Celiac disease in 2006 she was compelled to think the condition might hinder her successful career. Encouraged by friends, family and devoted clientele, Michelle began developing gluten-free versions of the baked goods she had been teaching prospective pastry chefs throughout her profession. Her passion for baking and the art of pastry, her 10 years crafting specialty cakes, and her 25 years as a pastry educator fuel her ability to create delicious and stunning gluten-free cakes and confectionery items for every occasion.

About Whipped Pastry Boutique

Pastry is an artful science, a harmony of exactness. At Whipped Pastry Boutique we believe that every bite should satisfy and delight. The fact that our products are gluten-free comes second to the fact that they are utterly addictive and absolutely delicious. We select the finest ingredients available to create products that are indistinguishable from traditional wheat based items; if we didn’t tell you, you would never know.

About Our Ingredients

We are committed to using the finest ingredients possible to ensure a quality product for you. We use Bob's Red Mill grains, Earth Balance products and Extra Virgin Greek Olive Oil, in addition to Belgian Chocolate and Polly-O cheeses. Our gluten free facility is also peanut free, and although we use tree nuts, we take care not to contaminate everything with nuts. We have oKs Kosher Certification.

Awards & Accolades

Top Ten Pastry Chef 2010, Dessert Professional Magazine

Known as the 'Pastry Oscars', the Dessert Professional Magazine's Top Ten Pastry Chef awards honor the best pastry chefs in America.

I.C.E. Winner - 2008 Award of Excellence, Intl. Assoc. of Culinary Professionals (IACP)

The International Association of Culinary Professionals annual awards honor the best in food writing, photography, design, and journalism over the last year.

I.C.E. Named Saveur Magazine’s 2008 “100 Favorite Things”

ACCSCT School of Distinction 2006; Saveur is a gourmet, food, wine, and travel magazine that specializes in essays about various world cuisines. A popular feature is the "Saveur 100", an annual list of "favorite restaurants, food, drink, people, places and things".