Who are we?


Just two girls from different sides of the country who met by chance in the middle. We share a love for technique and savory-esque sweets.


  • Boulanger/Chef Patissier

    Lou, a South Eastern Pennsylvania native, began her career after relocating to Cincinnati, OH. The early half of her career began as a savory chef at notable Cincinnati restaurants such as Mitas & Salazar under James Beard Nominated Chef Jose Salazar. Once the pandemic rounded the corner, she and her husband Gene Turner began a fledgling wholesale pastry business focusing on laminated pastries. Eventually, the business evolved into opening a brick-and-mortar bakery in the heart of historic Findlay Market.

    Ready for a new challenge, she decided to pack up and move to Chicago for a new adventure , taking a job at Oriole, before joining Obelix.

    Specializing in laminated pastry, Lou brings influence from her PA Dutch (German) background, belief in baking with the seasons, and aspiration to bring communities together with food.

    Check out her recent work here.

  • Chef Patissier


    Alana Wang is a Taiwanese American Pastry Chef. Her food is heavily influenced by her childhood - having grown up in Seattle; she draws often from Taiwanese, Japanese, and Korean flavors. She’s not a huge fan of sweets, but started her career due to her mother’s interest in baking. You will often find savory components integrated into her desserts as well as jellies or ice cream.

    Alana attended French Pastry School and has worked in many notable restaurants in Chicago and Seattle including Sepia, Jeong, Canlis and most recently as the Pastry Chef at Oriole.

    Check out her recent work here