About Me

Elizabeth Anne Therien

 Pastry Chef and Cake Decorator

Owner of E.A.T. Cake 216

For my first attempt at this kind of _ar

Baking became a hobby for me at an early age, working alongside my mother, who was passionate about making everything from scratch. There were a lot of allergies in my family, and over the years I began developing recipes that were nut-free, gluten-free, and even sugar-free. But it wasn't until I started decorating cakes that I really fell in love with baking.


It all started with one little boy and his big dream. My son asked me to make him a special cake for his 5th birthday. He wanted the day to be filled with knights and dragons, and of course, a castle. So, as any creative mommy would, I took on the challenge and made him a grand castle out of cake. After that, every birthday cake became more elaborate, and soon I was making cakes for co-workers and friends as well. I even made a small wedding cake and cupcakes for one of my best friend's weddings.

Flash forward 5 years, when a close friend had asked me to make a cake for her wedding shower. The theme for the shower was literary romance. So, of course, I made a stack of leather-bound books gilded with gold writing. It was during one of the most stressful times in my life, and making this cake somehow awakened something in me I hadn't realized was dormant. This is when I decided to follow my passion and become a pastry chef. 

A few years later, I graduated from Tri-C Hospitality with my restaurant management degree, culinary degree and pastry certificate. I've learned a lot during my years in the food service industry, and now I own E.A.T. Cake 216, a custom bakery, where I strive to make your vision a reality.