Dorothy Stone is a formally trained pastry chef based in Sag Harbor, New York. After competing in Prostart Culinary competitions in high school, Dorothy decided she would pursue a career in the culinary field, specifically in baking. She attended Johnson & Wales University and graduated with a Bachelor’s Degree in Baking & Pastry Arts. She then moved on to work at Facebook Headquarters in Menlo Park, California, as part of the pastry team, which served breakfast and lunch to thousands of Facebook employees per day. After about a year in California, Dorothy decided to move back to the east coast to be closer to family. Following her move to Sag Harbor, Dorothy worked as a pastry cook at Topping Rose House in Bridgehampton, head baker at Harbor Market and Kitchen in Sag Harbor, and baker at Breadzilla in Wainscott. While working at these various restaurants and bakeries, Dorothy also baked for a small number of her own clients on the side, including local caterers. In 2021, she decided it was time to start working on her own business, and that’s when Dorothy’s Baking Company was born.
Dorothy’s Baking Company is focused on creating exceptional desserts with high-quality ingredients. We only source top-of-the-line ingredients such as King Arthur Flour, Valrhona chocolate, Cacao Barry chocolate, Organic Valley butter, and Madagascar vanilla beans. Dorothy's years of industry experience, her attention to detail, and her passion for handmade baked goods are what make her stand out from the crowd. Whether you are ordering an elegant, tiered wedding cake or a simple tray of our brown-butter chocolate chip cookies, you can be sure that it will be baked with love and that no detail will be overlooked.