When sculptor Cory Lewis decided to trade in her clay and ceramic tools for sugar and a spatula, her artistic skills and creative vision translated easily to her new medium.

Like many aspiring artists and chefs, she moved to New York City. There, she worked for some of the best pastry chefs and cake designers in the industry.

Cory received her formal culinary training at Peter Kump’s New York Cooking School and then went on to teach classes for the school's Pastry and Baking program. After moving to California she continued to refine her skills at West Coast venues, most notably The Carmel Highlands Inn and The Lodge at Pebble Beach.

Along with her culinary experience, Cory has over 25 years experience teaching art at the university level, and leads culinary tours around the world.

Cory now combines her skills as a sculptor with the magical touch of a confectioner to create cakes that are truly works of art.

Cory Lewis’ cakes have appeared in Bride’s Magazine, Southern Bride Magazine, Delta Magazine, Carmel Bride, Mississippi Magazine as well as Florida Bride Magazine and Social South Magazine.