Today we’d like to introduce you to Michelle Pellegri
Hi Michelle, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Becoming a pastry chef and culinary educator was never part of my original plan, but I’m grateful that life led me here. I graduated from The George Washington University in 1997 with a BA in Political Science & International Affairs—full of ambition but unsure of how to build a fulfilling career. I found myself in corporate America, but the culture didn’t inspire me, and the work left me unfulfilled.
Then, in the wake of the dot-com bust and the post-9/11 economic downturn, I was laid off three times in two years. At a crossroads, I took time for deep reflection. After a semester in grad school, I realized my true passion lay elsewhere—cooking, baking, creating, and working with my hands.
As a first-generation Italian-American with parents from Lucca and Naples, food was always at the heart of my upbringing. We made everything from scratch, and while not every dish was perfect, the flavors of my childhood were unforgettable. I’ve always loved tinkering with recipes, trying to recreate the tastes of my mother’s kitchen and the meals shared with family in Italy.
In January 2003, I took the leap and enrolled at Chattahoochee Technical College in Marietta, GA. Having worked as a waitress in high school and college, I was familiar with the hustle of restaurant life—but this time, I was stepping into the kitchen to turn my passion into a career.
I capped off my culinary education with a three-month internship in France, an experience that deepened my skills and appreciation for classical techniques. For the first two months, I worked as a stagiaire at École de Cuisine La Varenne in the tiny town of Villecien under the guidance of the legendary Anne Willan. I then spent my final month immersing myself in the world of French pastry at a patisserie in Angers, refining my craft in a fast-paced, hands-on environment.
The days were long, my French was barely passable, and I often missed home—but there’s no substitute for the intensity of such an immersive experience. Working alongside skilled chefs in France pushed me beyond my comfort zone and deepened my understanding of technique, precision, and the artistry of cuisine. It made me a stronger cook and baker, reinforcing my appreciation for the craft and the dedication it requires.
Prior to my time in France—and immediately after returning—I worked as a pastry cook in a James Beard Award-winning restaurant. It was during this time that a colleague invited me to interview for a teaching opportunity at a public cooking school. I decided to give it a try, and from the very first class, I was hooked!
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
While building my teaching career, I also became a mother to my two youngest sons. I was privileged to stay home with them while they were very young, but I also deeply missed working, having a creative outlet, and the sense of purpose that came with my career. I became increasingly aware of the gaps in my work history and the fear of being “mommy-tracked.” As time passed, imposter syndrome crept in—I worried that my skills were slipping away and that I might never find my way back.
To stay connected to my craft, I started a small custom baking business. When my youngest began preschool, I was finally able to return to teaching—reigniting my passion for sharing the art of baking with others.
Then, in March 2020, COVID shut down all in-person teaching opportunities. Faced with uncertainty but determined to keep baking, I decided to launch Roswell Baking Company, a cottage-licensed and insured home bakery which allowed me to continue baking via custom orders as well as participating as a vendor at markets and festivals. Tons of work, but thoroughly enjoyable and helped to stamp out any residual imposter syndrome.
Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I am incredibly proud of the number of students who return to my classes time and again, as well as the customers who tell me that my baked goods have become a cherished part of their family’s holiday traditions.
I view my classes as a dinner party that I’m hosting filled with food science, exposure to a variety of cooking techniques and served alongside great food and conversation. My goal is to create an environment where students feel comfortable experimenting, asking questions, and truly enjoying the process. Cooking and baking should be joyful, and I love watching people gain confidence in the kitchen, one recipe at a time.
I also work hard to break down gatekeeping around cuisines and the concepts of authenticity. Food is meant to be shared, explored, and adapted—it evolves with time, place, and the hands that make it. I encourage my students to embrace that evolution, experiment with flavors, and make each dish their own. If you like how a dish turns out, then you’re doing it right!
What has been the most important lesson you’ve learned along your journey?
I constantly push myself outside of my comfort zone and remind myself to embrace failure as part of growth. Almost 10 years ago, I inherited a croissant-making class—something that initially filled me with dread. Early in my career, I had some frustrating experiences with laminated doughs, and the thought of teaching them triggered full-blown imposter syndrome.
But after a few sessions, something shifted—I realized that I actually loved teaching croissants. The process, the technique, the moment when students see their first successful batch—we’re making magic out of really simple ingredients. Now, it’s my absolute favorite class to teach, and it consistently sells out months in advance.
Contact Info:
- Website: https://www.roswellbakingcompany.com/
- Instagram: https://www.instagram.com/roswellbakingcompany/
- Facebook: https://www.facebook.com/RoswellBakingCompany
