I always had a love for cooking and baking. Some of my fondest early memories are of baking with my grandmother who was a cook, baker, and registered dietician.

In 1991 I attended Culinary School, and interned at the prestigious Marthas Vineyard, where I really realized my enthusiasm for baking.

Following my internship I moved to Vail Colorado and became a pastry chef for a fine restaurant there. In Colorado, I yearned to move back east, and soon returned to New England where I was running restaurants and teaching people how to cook my menus.

In 1993 I had the opportunity to become a private chef on Yachts and Schooners. At sea, I cooked and baked everything from scratch. I was able to travel the world doing what I loved, and all the while becoming a more well-rounded chef.

Around 2018, I moved to Leland, Michigan, where I was baking handcrafted gourmet bread, and working as a restaurant consultant. There I met a man that owned/operated a craft flour-milling operation. One day I asked him if I could play around with some of his flour. I told him that I had some ideas that I wanted to try. It was then that Shorties came into being.

Stacie

Meet the Original Shortie

My grandfather was the original “Shortie”. He was a featherweight Golden Gloves championship boxer during the WWII era. He was also a custom home builder and a fine artisan in his own right.