“Flavor above everything else; every mouthful must be delicious.”
Gigi Blue – Delectable Edibles was created by Katherine Yang, a professional baker and dessert devotee with over a decade and a half of food industry experience. Katherine trained as a pastry chef at the French Culinary Institute in New York City, then continued to build her career at NYC's Waldorf Astoria Hotel, Daniel Boulud's Restaurant DANIEL, and Thomas Keller's Bouchon Bakery.
Known for perfect flavor balance and unfussy elegance, every handmade treat from Gigi Blue is crafted with care, using ingredients from local and organic sources whenever possible. Classic pastry recipes and styles inspire desserts that embody just the right touch of comfort and familiarity, yet feel entirely new. Katherine’s guiding principle, “Flavor above everything else; every mouthful must be delicious.” rings true throughout her repertoire of sumptuous sweets.
Gigi Blue desserts, which have been featured in Canal House Cooks Every Day, are sought after for corporate and private events, and midday snacks alike by celebrated food personalities, chefs, food editors and everyday food enthusiasts, who inspired the launch of Gigi Blue.
"Gigi Blue's outstanding Banana-Hazelnut cake is a birthday favorite in my house, as are their beautiful Bells! The Classic Bell is my absolute favorite, but Peanut Butter & Jelly is also a revelation - they are the most elegant and indulgent treats imaginable." - Gail Simmons
"Gigi Blue's exquisite pastries and desserts always balance sweet and savory perfectly." - Melissa Hamilton & Christopher Hirsheimer, Canal House
"Gigi Blue's incredible cakes are the most delicious sweet things I have ever eaten." - Gabrielle Hamilton, Chef-Owner, Prune Restaurant
"What I love most about Gigi Blue's desserts is the combined attention to both distinct clean flavors and gorgeous presentation. Katherine's ingredients are of the highest quality; her flavors are impeccable." - Bradford Thompson, James Beard Award 2006: Best Chef Southwest