Baking the World a Better Place
About Verzo
Nothing brings people together like dessert. At Verzo, we believe our customers are part of our family, just as our creations become a cherished part of yours. Whether it’s a birthday, wedding, or intimate gathering, our desserts are designed to elevate every occasion.
Verzo is inspired by the French approach to baking—minimal processing, no artificial preservatives, and only ingredients you can pronounce. We believe that the best flavors come from the best ingredients, which is why we source high-quality chocolate, fruit, and spices from around the world. Our goal is to let these ingredients shine, crafting desserts that celebrate their natural flavors without unnecessary additives.
At Verzo, Kristina’s vision is to blend artistry with French pastry techniques, transforming simple ingredients into elegant, refined confections. Every creation is thoughtfully designed to be as beautiful as it is delicious.
About Kristina
Kristina is a classically trained French pastry chef based on Long Island, NY. Her passion for pastry began in Paris and was shaped by living in Montreal. There, she discovered that dessert could be more than just an afterthought—it should be an experience.
In Paris, Kristina was mesmerized by the city’s exquisite pastry shops, lined with rows of desserts, chocolates, and confections. From Patrick Roger’s life-sized chocolate sculptures of apes to Pierre Hermé’s glossy pastries, dessert became its own art and not a post-dinner afterthought. Unlike most desserts at home, these were not only beautiful—they tasted even better than they looked. Kristina became infatuated with learning the magic behind the beauty.
While pursuing a BA in Political Science at McGill University, Kristina spent her free time baking for friends, seeking out fresh ingredients at local markets, and hosting dinner parties. It was through these moments—gathering people around something handmade and delicious—that she realized her true calling.
At the height of the COVID pandemic, Kristina made a pivotal decision to forgo graduate school at NYU and instead train at Maison Christian Faure’s École de Pâtisserie in Montreal. There, she mastered classic French pastry, chocolate-making, and cake design under the guidance of world-class chefs. She refined her craft further by working in bakeries, cooking schools, and a chocolate production inside of a 2-Michelin Star restaurant in NYC.
With Verzo, Kristina brings this dedication to craftsmanship and quality, creating pastries and confections that highlight the purity of their ingredients. Every dessert is a testament to her belief that the best flavors come from real, high-quality ingredients—never artificial flavors or preservatives.