The Imaginative Confectioner
Sarah Fortunato received her Fine Art education from the Ontario College of Art and Design where she majored in Sculpture and Installation. It was here that she fine tuned her artistic skill and experimented with colour, shape and texture.
Following her studies at OCAD she discovered her passion for pastry and continued her education at George Brown College in the Pastry Arts Management program, graduating with culinary awards in innovation, cake sculpture and the annual Lindt Chocolate Sculpture Competition.
Before completing the program at GBC she took a position running the pastry department at The Liberty Belle Bistro in Toronto and at the same time began designing cakes on commission.
After several years of refining her skills as a cake artist and chocolatier, Fortunato has returned to GBC as a Pastry Arts instructor and continues to develop her ever growing repertoire.
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