Welcome to Pastry Works

Our Pastry Team creates exquisite and sinfully delicious cakes and confections. Each creation is a work of art!  Custom wedding cakes, grooms' cakes, cupcakes and cake pops are among our many specialties. 

Gain inspiration from our online wedding cake explorer or give us a call to discuss any fun designs & customized confections.

(919) 828-5932

Anthony Calcagno, Executive Pastry Chef


Here at CW I have been able to assemble a team of professionals who are responsible for all of Pastry Works scratch baking. I was born in New York and began my career at a Brooklyn bakery. I then worked my way uptown to The Harvard Club and Palio Restaurant in NYC. My next stop was The Hilton at Short Hills, in New Jersey, where I helped my team achieve the hotel's AAA Five Diamond and Five Star rating. In 2001, I moved to NC. to become Executive Pastry Chef at Prestonwood Country Club. My pastry work can be seen in publications such as: The New York Times, Cary Magazine and Culinary Trends Magazine. My greatest accomplishments are my children.

What is the most memorable event you ever worked on?

While working at the Hilton I was recognized for excellence in pastry and was honored to be chosen by The James Beard Foundation to create an unforgettable dessert using Nori. As a young Pastry Chef, I was challenged to think outside the box so I fashioned Nori into a Napoleon! It met with rave reviews.  

What is your favorite Pastry Works recipe?

Mocha Fudge Torte with raspberry sauce, but, honestly I’ll take anything chocolate!

Bri Boettinger, Pastry Sue Chef


I grew up in Chesapeake Beach, Maryland baking cookies and cakes with my mom and loaves of bread with my dad every weekend. I graduated Johnson & Wales University with my bachelor's in Baking & Pastry Arts in 2014. During college, I earned the chance to intern at Disney World's Contemporary Resort where I was given the opportunity to cater an event for former president Barack Obama! Soon after I studied abroad in Peru learning all about South American food and culture while tasting local delicacies like guinea pig! After graduation, I worked in Washington, D.C. and dove into restaurant life at Le Diplomate as a pastry cook baking for DC politicians and the occasional celebrity! I ultimately decided to trade in the busy DC life for the calm of Raleigh, joining the Pastry Works team in 2016. One of my most proud moments at Catering Works was when my dessert was featured in Weddings Magazine.

What is the most memorable event you ever worked on?

The Culinary Adventure Dining Series held here in The Laurelbrook. It gives me the opportunity to challenge my skills as a chef and to learn about culture and cuisines from all around the world while creating unique and creative plated desserts.

What is your favorite Pastry Works recipe?

Flourless Double Chocolate Pecan Cookie

Maria Ciacona, Cake Artist 


Maria’s career started soon after obtaining degrees in Art and Design, as well as Baking and Pastry arts from The Culinary Institute of America. In the two decades she has been in the industry, she has worked at various five-star establishments in NY and Massachusetts. In 2010, she launched La Dolce Vita Bakeshop, where her work has been featured in Wellwed magazine, The Knot, Colin Cowie Weddings, Style Me Pretty, June Bug Weddings and 100 Layer Cake. Maria sold her bake shop in 2016 after marrying her husband Joshua, who was settled in Raleigh. She chose a position at Catering Works and has been loving it ever since! 

What is the most memorable event you ever worked on?

Recently, I had the task of creating a 3ft architectural cake to resemble a new skyscraper being built in downtown Raleigh. It was one of the more challenging cakes I have ever done!

What is your favorite Pastry Works recipe?

Banana bread pudding with bourbon caramel sauce.

Chelsea Snyder, Baker


I originally grew up in Rochester Hills, Michigan (I’m a Midwesterner to the core). When I was a teenager my family moved to North Carolina where I met my husband, Ryan. Knowing baking was my passion, I decided to continue my education at Wake Tech. While attending classes, I honed my skills as a cake decorator at Whole Foods Market. In addition, I competed in several student ACF competitions and won medals for my work in pastry. In 2014, I graduated with an Associates Degree in Baking and Pastry Arts.  In my free time, I enjoy furniture refinishing, crafts, traveling, and spending time with friends and family.

What is the most memorable event you ever worked on?

The annual Bridal Showcase at Carolina Inn in Chapel Hill. I love seeing all the local wedding trends and being apart of an incredibly talented team of pastry chefs.

What is your favorite Pastry Works recipe?

Anything with coffee, and chocolate. I love our Tiramisu.


Photography credits: Revolution Studios