A trained pastry chef, Anissa started Wicked Good Plants to fill the gap she saw in plant-based pastry. She understands that excellent dessert can be great for the environment and your body!

She trained under Nicholas Bonamico at Bouchon Bakery and Bouchon Bistro for a few years before moving to take over the pastry department at their sister restaurant Ad Hoc. After years in the Thomas Keller Group, Anissa moved to Michelin Star at Press in St. Helena before ultimately deciding to leave restaurants to pursue her own ideas and learn in new ways.

Originally from Maine, Anissa didn’t grow up around plant-based foods and it wasn’t until moving to California in 2018 that she began to see what amazing things plant-based eating could do. Deciding to go vegan in 2019, Anissa saw that not only did plant-based eating change her life, but creatively she advanced quicker as a chef than she thought possible. Plant-based eating forces you to think outside the box and Anissa set herself to studying the science behind traditional foods to better source adaptations for plant-based recipes.

Currently, Anissa is focused on building up Wicked Good Plants, developing her cookbook, and consulting for friends who need help developing plant-based recipes for their businesses and restaurants.