Montecito Confections

Whether it be tiramisu for 400, a towering gold-leafed pyramid, a grafitti-covered brick wall, or a traditional tiered wedding cake, Katie Teall can fill your order. Katie traces her love of baking to the cobblers and berry pies of her childhood in Cheshire, England. Like many others before her, Katie fell in love with Santa Barbara while vacationing here ten years ago. After attending the California Culinary Academy in San Francisco Katie settled in Santa Barbaraand worked at the prestigious San Ysidro Ranch under French chef Marc Ehrler, and later, Gerard Thompson.