risk it for a biscuit 

We often heard stories about folks chucking it all to follow their dreams. We thought we'd give it a shot.

Kendra was a professional dancer and teacher for over 20 years and wanted to explore herself in a new career. Having been inspired by years of working alongside her dad and his endless pursuit of the perfect pizza crust and puff pastry, she trained to become a pastry chef at the International Culinary Center in New York City.


Delaina’s career led her to high-level corporate positions ever so very far from her dream of working with her hands to produce food for her community. She traded in her power suits for farm boots and a bakery apron.

Taking inspiration from chefs Dominique Crenn, Jeong Kwan, Francis Mallmann and Dan Barber all of whom have a farm where they produce food for their restaurants, we left the hubbub of the Bay Area in search of a place to call home.  Chattanooga, TN is where the dream of Poppytons Patisserie and Poppytons Farm has come to light.

Cheers to dreams and tasty treats!

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