Veronica Bartolacci

Veronica Bartolacci has a diverse work experience in the pastry and baking industry. Veronica started their career in 2010 as a Chocolatier at Le Chocolatier, where they worked until 2011. In 2013, they worked as an Executive Pastry Chef at Apicius: The Culinary Institute of Florence where they managed a team and created desserts for the Fedora store front and the Ganzo restaurant. Veronica also had a role as a Pastry Chef at Vegan Treats from 2013 to 2015, where they were responsible for decorating cakes and producing seasonal chocolates. In 2016, they worked as a Pastry Chef at Sands Casino Resort Bethlehem before moving on to Mirabelles in 2017, where they worked as a Baker. Currently, they hold the position of Head Pastry Chef at Shelburne Farms.

Veronica Bartolacci attended Easton Area High School from 2006 to 2009, but did not obtain a degree or specific field of study during this time. Following high school, they enrolled in Johnson & Wales University from 2009 to 2013, where they earned a Bachelor of Applied Science (B.A.Sc.) in Baking and Pastry Arts/Baker/Pastry Chef.