Danielle Keene offers catering services that focuses on desserts that brings flavours of your childhood with the spirit of modern day design. She considers creating gourmet desserts and ice creams as a passion, career, and a tradition that she got from her mom. She began working at Baskin Robbins at the age of 17, had her training at Water Grill, Campanile and A.O.C.. And then she became a pastry chef for various L.A. restaurants such as The Little Door, Blair’s, and BLT Steak. She also became a pastry chef at Wilshire Restaurant where her Ice Cream Shoppe Night received Accolades by L.A. Times Food critic. Her bread pudding was also named as the “Best of Los Angeles” by Los Angeles Magazine. She was a finalist on the first season of Top Chef: Just Desserts. She named her store after her mother. Her products are not overly sweet making the true flavours shine; you can’t just get enough of it!

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