About Beth

Born and raised in Atlanta I moved to Los Angeles following undergrad at Georgia Tech, and worked for seven years in event management on both the client and agency side. My experience spanned a variety of industries for elite international brands, including: entertainment, alcohol/spirits, telecommunications, and automotive clients. 

In 2012, I put all of my stuff in storage and set off to explore the world for a year with my best friend. After a round-the-world adventure spanning eighteen countries and four continents, I landed in London, for what was supposed to be two-month visit. Two months turned into nearly three years. 

I had a love for baking growing up, but a trip to Paris and a technical macaron course sparked the inspiration to take the passion and turn it into a profession. While in London, I attended pastry school at Westminster Kingsway College where I received my City & Guilds IVQ Level 3 Advanced Diploma in Food Preparation and Cookery Supervision and International Patisserie Diploma. 

During the course, I did work experience for sister restaurants sushisamba and Duck & Waffle, chocolatier William Curley, and for internationally-acclaimed cooking channel Sorted Food. Following graduation, I worked under former French Laundry Head Pastry Chef Claire Clark, MBE, as a commis pastry chef for Pretty Sweet London, a high-end patisserie catering company. 

In the spring of 2016, I moved back to Los Angeles and worked as a pastry chef at The Tuck Room Tavern under James Beard Award-winning chef Sherry Yard. 

In June of 2017, I moved back to Atlanta and launched Southern Peach Pastries. I would have never imagined that a yearlong round the world trip would result in becoming a pastry chef, but the journey so far has been amazing! The support in Atlanta, and across the country, of Southern Peach Pastries has been incredible and I can’t thank y’all enough for the encouragement and joining me on this journey!