Pastry, cakes and show pieces first began for Natasha and grew in her heart at a very young age when she helped her mother create tasty home made desserts and breads and from that point on it was like love at first site when it came to baking.
After pursuing her training in Baking at the Northern Alberta Institute of Technology, her passion grew and she knew she craved more than just breads and danishes and decided to relocate to Calgary to continue in her studies at The Southern Alberta Institute of Technology in Baking and Pastry Arts. She graduated as valedictorian and top of her class. Pastry, chocolate and cake design was a match made in heaven for Natasha and she new one day she would open a pastry shop of her own.
Working at several hotels and restaurants in Calgary and area including the Kingfisher Resort and Spa, The Marriott Hotel, Centini's, De Beers Diamond Mine and The Chophouse as the assistant and head pastry chef she honed her skills and finished her apprenticeship and received her Journeyman Certificate and Red Seal in Baking and Pastry Arts and realized that she was ready to break out on her own and take a leap of faith. Cakes With Attitude opened its doors in November 2006 and Natasha quickly earned recognition for her amazing tasting cake, unique style and hospitality towards her clients. It has not been an easy road, however every step of the way is worth the long hours, sore back and challenges that her clients continually bring her.
Natasha's work has been featured on Breakfast Television, several wedding trade shows, websites such as Style me Pretty, The Bridal Guide, contests with Nova Mia Bridal as well as Cowboys Casino, and magazines including Luxe and much more.
Natasha brings a unique perspective and welcoming personality to the art of cake. Her background in art, sculpturing and a taste for fashion allow her to envision designs that are unique and one of a kind. Natasha feels it is important to continually take classes, and stay on top of the cake industry by being taught by world known professional cake artists and by doing so she is able to stay in tune with a growing industry in cakes and show pieces.