Dressler Parsons
Born and raised in the dry heat of Arizona, I moved to New York in 2017 with bachelors degrees in Marketing and Fine Art (Intermedia). I then fell in love with food history at the Museum of Food and Drink, made pastry sculptures with Edible History, became a full-time baker at Colson Patisserie, and completed the Professional Pastry Arts program at the International Culinary Center (formerly the French Culinary Institute). I have also written several articles for Eaten: The Food History Magazine and will happily geek out about Italian nuns baking pastries in convents any time. Currently, I’m part of the excellent team of bakers at Radio Bakery in Greenpoint.
In any medium, I am ultimately driven by a desire to connect people. Pastry is such a particular and rich place to work because desserts, categorically, are inherently celebratory. Whether cutting into a birthday cake on a big night out with friends or having a scoop of your favorite ice cream in front of the TV, you’re marking a special moment with something sweet. I love to dig deep and further those celebrations with particular flavor and form choices that connect the people in the room to each other, and occasionally to people from the past.