PASTRY CHEF JONNI SCOTT
BIO
"She’s this wildly successful chef heading this incredible bakery, and I am so, SO impressed...The food here is delicious, and her pastries are so beautiful, you could cry...I legit couldn’t stop eating."
"Chef Jonni’s food is totally worth the drive. She’s known for her pastries (especially her croissants and biscuits), but everything she makes is gold!"
​
"Executive Pastry Chef Jonni Scott outdoes herself with sweet-stuffs like cinnamon rolls, sticky buns, muffins and five croissant flavors..."
​
••••••••••••••••••••••••••••••••••••••••••••••••••••••••••
Throughout her career, she has worked with some of the most famous chefs in Washington, DC including Fabio Trabocchi at both the Michelin-starred Fiola and Fiola Mare. She was the Pastry Chef at the upscale American bistro Ris with James Beard nominated Ris Lacoste. Jonni was the Executive Pastry Chef at Junction Bakery and Bistro in Alexandria, Virginia where she created and produced a wide variety of viennoiserie, pastries, and desserts for the residents of Del Ray and the greater DMV area to enjoy. Jonni served as the opening Head Pastry Chef at Cranes Spanish Kaiseki in Washington, DC with Pepe Moncayo—a Spanish chef who has operated several Michelin-starred restaurants around the globe. At Cranes, Jonni created desserts and confections that combined Spanish and Japanese flavors to compliment Moncayo's Tapas and Omakase menus.
Most recently, Jonni was the Corporate Pastry Chef at Itaberco, Inc., a dessert ingredient manufacturing company based in Stevensville, Maryland. At Itaberco, Jonni helps chefs, restauranteurs, and corporations establish and enhance their pastry programs by developing delicious recipes for a wide variety of desserts—from frozen treats to baked goods.
​
Jonni loves to turn classic desserts into something more whimsical. An Ube Coconut Ice Cream Sandwich-turned Popsicle was a crowd favorite at Cranes. The dessert combines a melt-in-your-mouth chocolate cookie that will bring you straight back to your childhood with purple yam and coconut to create a dessert that is both delicious and fun to eat. Some of her other creations have included a Moscow Mousse, a play on the popular Mule—combining various textures of Ginger, Vodka, and Lime. Many also loved her Rissy's Peanut Butter Cup— Peanut Butter Cup-Shaped Chocolate Mousse accompanied by Peanut Butter Ice Cream, Chocolate Cake and Open Faced Peanut Butter Cups adorned with Caramelized Peanuts.
​
Jonni moved around frequently while growing up with her military family. With all of the change, baking was one of the few constants in her life. While living in Fort Bragg, North Carolina, she sold chocolate chip, peanut butter, and sugar cookies made from recipes that she perfected. Her friends and family could not get enough of her sweets, so she decided to turn her passion into a profession. When the Army assigned her family to the Washington D.C. area, she earned an associates degree in baking and pastry from the Art Institute of Washington while working at Sweet City Desserts and Cenan’s Bakery in Vienna, Virginia.
​
Photo Credit: Deb Lindsey (top) and Nicholas Karlin (bottom)
