Angie was raised in Camarillo and formally educated at Johnson & Wales University in Providence, Rhode Island. She graduated with a degree in Culinary Arts and Food Service Management.
Angie discovered her passion for pastry arts halfway through culinary school. She switched paths from aspiring to be a savory chef to a pastry chef. During her college education, she studied abroad in Florence, Italy at Apicius International School of Hospitality. Upon graduating, Angie worked at the Ojai Valley Inn & Spa as a lead pastry cook.
Angie learned most of her pastry skills while working at the Ojai Valley Inn & Spa as a lead pastry cook. During her tenure at Cafe Ficelle, she has continued to improve her skills by taking classes, most notably studying under Cédric Grolet.