Anna was born in Camborne, Cornwall, England raised and educated in London. Her first passion was ballet dancing and she was accepted into The Royal Academy of Dancing, London. Due to an injury she had to give up dancing and her next love was cooking where she went to Le Cordon Bleu, France, and then trained in London at Le Petit Cordon Bleu under Rosemary Hume. Having completed both Culinary degrees she went to Queens, College, London to obtain a business degree
She then decided to travel and came to NY where she trained under Nick Malgieri for baking and pastry American style and started a restaurant on Long Island, NY. Her husband was transferred to Atlanta and she went to Gwinnett College studying HRT, Hotel, Restaurant and Travel. She then started a catering business, but her partner became ill and it was closed. She happend to be looking in a cooking shop and saw a book by Alan Dunn’s Wild Flowers, it fascinated her and she bought the book, and made inquiries as to classes. She then went to England to visit family and signed up with Alan Dunn who was doing Cold Porcelain at Squires. She then continued to take classes with Alan up to 2010. 15 years ago started her own business making and teaching flowers in both mediums. She particulary likes working in cold porcelain, however if someone was in a class and wanted to do sugar flower paste instead of cold porcelain, they may certainly do it.
3040 Park Creek Court