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With a passion for nostalgia and sweets, Cheryl Burr brings whimsy and comfort into her signature breads and desserts at Pinkie’s Bakery, opening in Fall of 2008. Cheryl pursued her interest in all things food related and got her formal education in the field at the San Francisco City College Culinary Program. Upon graduating in 2000, she began her career at The Ritz-Carlton San Francisco while cooking in the savory side at EOS, gaining valuable experience in each culinary department before discovering her true passion for desserts. After the Ritz, she worked for a year at Waikiki’s largest resort property, the Hilton Hawaiian Village where she honed her skills as a cakemaker. Cheryl then took a month off to stage in France for several bakeries, patisseries and chocolatiers. She then returned to San Francisco to become Pastry Chef at EOS and bacar, dividing her time at both, before becoming the full-time Baker and Pastry Chef of bacar in late 2006. Pinkie’s Bakery is the culmination of Cheryl’s ambition and creativity. She has been making wedding cakes and specialty cakes since beginning her career in pastry in 2001 and is thrilled to have her own space to do it full time. Cheryl lives in San Francisco with her husband, Scott and Rottweiler, Henry.