Pastry Chef Cynthia (DeGrandpre) Brenner did not have familial influences to motivate her to pastry chef extraordinaire.  Rather, she learned the old fashioned way; she earned it all on her own.

Brenner, a native of Cranston, Rhode Island, did grow up in a restaurant environment.  Her father owned three different restaurant establishments over the course of her years there.  These included an ice cream parlor, family-style restaurant and an old fashioned, traditional diner.  Her mother did not bake at all except for a blueberry cake when the blueberries were in season.

            At 12, Brenner took a baking class at her local YMCA and was hooked.  With peaked interest, she began practicing at home, much to the delight of her family and friends.  She additionally took basic and advanced baking classes through the local adult education program at her former high school when she was 19.  This gave her the confidence and skill to start taking requests from people she knew.

            While working at Rhode Island Hospital as a medical secretary on the Oncology floor, Brenner would continue to bake, bringing in items to work. Soon, orders were coming from hospital staff.  At the suggestion of her supervisor, Brenner applied to Johnson and Wales and enrolled in the pastry program there. She would work full-time from 11:00 p.m. – 7:00 a.m. at the hospital and then walk immediately to school where her day would start at 7:00 a.m. and end at 1:00 p.m.  Although there were days in lecture where she was bleary eyed, she immediately was taken with school and realized that she was on the path to what she really wanted to do.  “I loved school.  It gave me the ability to express myself in a very creative way,” Brenner said in a recent interview. 

            Upon completion of the two-year program, Brenner left for her first professional position at the Twins Farms Resort in Barnard, Vermont where she was an assistant pastry chef to Executive Pastry Chef Michael Recchiuti, now of Confections by Michael Recchiuti of San Francisco.  The inn, rated number one in the country by Zagat, has current room rates of $1,050 to $2700/night.  Brenner quickly became involved in the daily production of breakfast pastries, breads and extraordinary desserts.  She also was solely responsible for producing pastry for their country-style bakery.  During her tenure there, she was able to “really pick the chef’s brain,” as he was a former instructor from New England Culinary School and a willing teacher.

            Brenner left New England when her heart led her to New Jersey. While at Johnson and Wales as a student, she met her future husband, a New Jersey native.  They decided to make a life together at the Jersey Shore, residing in Monmouth County.  

            Brenner took another assistant pastry chef position, this time at the four star, fine dining establishment, Dennis Foy’s Townsquare Inn, in Chatham.  Again, eager to learn, she “soaked in everything she could.”  Learning that each Pastry Chef had their own technique, she quickly developed her own sense of style, refining her skills with what she knew and what she gained.  When the restaurant was sold, she moved on to Executive Pastry Chef at the Raven and the Peach in Fair Haven.  Again, a four star, dining establishment, Brenner not only created and produced all pastry items, sauces and garnishes, she also placed a strong emphasis on plating skills and presentation. 

            Brenner was then offered an Executive Pastry Chef position at Basil T’s Pub & Italian Grille in Red Bank.  Wooed by the owner, she stayed on for four years at the high volume establishment.  In addition to her responsibilities at the restaurant, she also created recipes, menus, and desserts for Zebu, an upscale coffeehouse.

            Brenner left to pursue part-time employment as a Pastry Chef at The Pilot House in Brick, and a Pastry Chef Instructor at Brookdale Community College/Monmouth County Vocational School.  Although she recently left her teaching position, Brenner still maintains her position at The Pilot House and has ventured into her own business as well. Sweet Indulgence Pastry Company, affords her the ability to use both her artistic and baking talents to provide her clients with personalized, custom designed, cakes, pastries, chocolates and desserts.  Each of her beautiful, hand decorated cookies is a work of art for any occasion and although delicious, it is perhaps, equally tempting not to bite in because of their appearance!

            Brenner has had numerous positive reviews from notable critics.  Some of these include The New York Times, New Jersey Monthly, and The Asbury Park Press.  Each describes her desserts visually spectacular and mouth-watering delightful.   

            To view examples of her sweet temptations, visit her website:  www.sweet-indulgence.com.  Chef Brenner may be contacted at 732-577-8895 or by email at This e-mail address is being protected from spam bots, you need JavaScript enabled to view it