MEET HEAD BAKER JACQUELINE ENG
Jacqueline was not always a baker. In fact, it wasn’t until she was freelancing as a classical percussionist around New York City that she discovered a passion and curiosity for baking, when she volunteered to help bake at a few fundraising events. After a career change, Jacqueline honed her craft at places like Arcade Bakery, Petee’s Pie Co., Flour Shoppe Café & Bakery, and the International Culinary Center’s Bread Baking Program.
Jacqueline is constantly researching and testing new flavor combinations, while maintaining an unrelenting standard for the classics we know and love. Her commitment to providing the best possible product is evident with each bite of bread.
MEET EXECUTIVE PASTRY CHEF AISHA MOMANEY
After graduating from the French Culinary Institute, Executive Pastry Chef Aisha Momaney worked her way through the ranks in New York institutions like North End Grill, Ilili and Aldea. Since then, she has settled at Vaucluse where she creates pastries that are at once classic and inventive. Aisha’s beautifully-made treats will convince anyone they have a sweet tooth.