CEO and Executive Pastry Chef
Anna grew up on a ranch in Montana where she was grinding wheat and baking bread alongside her mother at an early age. In grade school, she started baking bread, muffins, and cakes to sell for various company employee meetings and training events, and her passion for baking began to grow. After working as a server for Wolfgang Puck in LA and several other restaurants, Anna was itching to get back to baking, so she seized the opportunity to go to France and train as a pastry chef at the culinary school, Gastronomicom, in Le Cap De’Agde, in the South of France. While she was in France she absolutely fell in love with all things baking and pastry. Since then, Anna has worked in and managed a variety of restaurants and bakeries including Bien Cuit in Brooklyn NY, and Spruce Restaurant and Arsicault Bakery in San Francisco. Anna’s training and career path exemplifies her passion for this business. She has been developing the concept for Vienne alongside her husband Daniel for the last several years and is beyond excited that the dream has finally become a reality here in Bozeman, MT.