When creating Sasha’s Baking Co., we wanted to not only offer the finest baked goods in town, but something completely unique to the Kansas City dining landscape. All of our baked goods are handmade from scratch in the finest European traditions using the highest quality and local ingredients available. Being located in one of the oldest historic buildings in downtown gives Sasha’s a unique charm and is perfect for either grabbing a quick coffee and early morning breakfast or is a perfect place to linger at one of our tables and take in the ambience. Having a small fully stocked bar allows for not only your baguette and cheese, but also adding a glass of wine. We look forward to having a courtyard in the spring that will allow taking this experience outside to enjoy some fresh air.
Jeremy recalls as a kid, his Mother and Grandmother enlisting him in the kitchen at home to help with baking cookies and cakes. Years later as a student at Kansas State University, he found working in a restaurant kitchen also felt like home. After KSU, he took his desire of cooking and baking to Chicago, where he attended the Le Cordon Bleu program at The Cooking & Hospitality Institute of Chicago. He has held nearly every position the food service industry can offer in places such as his hometown of Kansas City, Denver, Chicago and Oakland. Two bakeries he worked for in particular, The Grand Bakery in Oakland and Alliance Bakery in Chicago, inspired him to someday have an establishment of his own where he could sell handmade, freshly baked goods to smiling, appreciative faces. His interests outside of baking include following the Kansas City Royals and Chiefs, tending to his beautiful lawn, fine dining, limitless activities with his kids, and traveling the world to enjoy the food, sights, and people he meets along the way.
Michelle grew up in Kansas City and attended the University of Illinois for Painting and Civil Engineering. After graduating, she worked in the engineering field for many years. Michelle is a lifelong fan of cooking, baking, fine dining and the arts. For many years she has dreamed of opening her own bakery and seeing this realized is a true joy. When not at the bakery, Michelle enjoys sewing, painting, deep sea fishing, and riding horses along with raising the two most amazing kids on the planet.
Julie grew up in Kansas City and as a young child, developed a love for cooking. She was fortunate enough to have a once in a lifetime opportunity to travel around the world on Semester at Sea where she was able to sample the culinary delights around the globe. Julie then attended The French Culinary Institute in New York, NY. Julie longed to return to her hometown after school, and joined the Sasha’s team as a vital cog in the developmental planning stages and continues her contribution with her beautifully inspired pastries.
For years now David has been working with the three pillars of a happy, satisfying diet: chocolate, ice cream and bread. Making chocolate bars from the raw bean showed what fine, simple
ingredients can accomplish when done well, and running the kitchens of two great ice creameries were an education in flavor and ingenuity (and an opportunity to eat copious amounts of ice cream). At the kitchen of Ohio artisan Dan the Baker, David found that bread combines the best of the two, with humble sources creating a world of flavor and providing a canvas for limitless experimentation, and endless snacking. He's excited to bring his love of bread to Sasha's.
Sasha was the Russian Yoda of baking that Jeremy had the pleasure of working with and learning from at The Grand Bakery in Oakland, CA. Unbeknownst to Jeremy, Sasha was quite ill at the time the two started working together. His last working days were spent imparting his knowledge and techniques. This experience was very impactful to Jeremy, so when discussing a name for our bakery, it seemed the perfect thing to do to name the bakery after him to honor his memory.
Barbara Shaw, of Au Bon Macaron, is a self-
From the time he was young he has been baking under great bakers. Both of his grandparents were excellent bakers and cooks, but his real teacher was his mother. A passion for baking and cooking was instilled in him at a young age which pushed him to attend The Culinary Institute of America (CIA) in Hyde Park, NY after graduating from St. Thomas Aquinas High School. Graduating Valedictorian of his Class at CIA he moved back to Kansas City and began working at the exclusive River Club. He also reinstated his position at Le Fou Frog where he was pastry chef in High School. In 2010 he became an instructor at The Arts Institute International Kansas City. While working at The River Club and teaching he was the opening Pastry Chef at Anton's Taproom. Carter has appeared on and won Food Network Cake Challenge and has been an annual competitor at the Oklahoma State Sugar Art Show where he has received multiple first place awards and three Best In Shows. He is thrilled to be working at Sasha's with such a great and talented staff while making his dream come true of working at a bakery.
A recent transplant to Kansas City from the plains of Nebraska, Paige has been working in the business of fine coffee and espresso for over 5 years in a variety of cafés and restaurants. She brings that knowledge and experience with her to Sasha’s, along with a passion for cooking and a dangerous affinity for delicious baked goodness. A former Art History student, she spends any free time painting, drawing, making music, and exploring her new city.