We are a European style bakery offering pastries, breads and savory breakfast and lunch items. These delicacies are handmade from scratch in the finest old-
attracted the finest talent in the region. We are a family at work and are pleased to have become an integral piece of the Downtown Kansas City community. As proof of our arrival, in 2014, The Pitch honored us with their Critic's Choice award for the Best New Bakery of KC. Sasha himself was the Russian Yoda of baking that Jeremy had the pleasure of working under at the Grand Bakery in Oakland, CA. Sasha had a good sense of humor while being strict in his craftsmanship and particular in his details. His spirit lives on today in everything we offer.
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.
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.
If you would have asked Taylor at his high school graduation if he would ever work in the restaurant business, he would have said you’re crazy. Born and raised in Salina, KS, sports was the only thing on his mind. Coming from a long line of cooks in his family, he always enjoyed cooking for his friends and family. In 2006 he took a job as a server and became intrigued with the restaurant industry. He has held nearly every job a restaurant has to offer, most recently holding down the sauté station at Westside Local for a four year stretch. Taylor holds a Culinary Arts Degree from the Art Institute of Kansas City and has always had a passion for making the most important meal of the day.
Jenny appears mysteriously in the evening time and stocks up the cookies, muffins and enriched breads. She has a Baking & Patisserie Degree from the Art Institute of Kansas City and a Bachelor’s Degree in Marketing from the University of Central Missouri. Besides baking, Jenny enjoys spending time with her two dogs and runs to burn off the calories from all the lovely baked goods she eats.