Baking the World a Better Place

About Verzo

Nothing brings people together like dessert. At Verzo, we believe that our customers are part of our family, just as our desserts become a cherished part of yours. We are thrilled to be a part of your most special moments—whether it’s a birthday, engagement party, wedding, or family dinner. Together, let’s bake the world a better place.

At Verzo, Kristina's vision is to create a place where creativity and French pastry techniques come together to craft refined, elegant renditions of beloved desserts and flavors. Her goal is to transform ingredients into edible masterpieces that celebrate their flavors and bring beauty to every occasion.

About Kristina

Kristina is a classically-trained French Pastry Chef based in Long Island, NY, serving NYC, Long Island, and the Hamptons. Her inspiration for Verzo and her deep passion for creating edible art were born from her time living in Montreal and her travels to Paris as a teenager.

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.

Kristina moved to Montréal to pursue a BA in Political Science at McGill University, but her passion for pastry never waned. In every spare moment, she sought out fresh ingredients at local markets, baked treats for her sorority sisters, and hosted dinner parties from her apartment. It was the culmination of countless moments surrounded by friends and the joy of sharing something delicious, that Kristina realized her true calling was in the food industry.

A few months before graduation, at the height of the COVID pandemic, Kristina made a pivotal decision. She set aside her plans to attend NYU for graduate school and instead enrolled at Maison Christian Faure’s École de Pâtisserie in the Old Port of Montreal. There, under the guidance of some of the world’s finest pastry chefs, Kristina refined her skills in classic French pastry, chocolate-making, wedding cakes, candy-making, and catering for both intimate gatherings and large-scale events.

After completing her training, Kristina honed her craft further at Kreuther Handcrafted Chocolates, nestled within the 2-Michelin starred Restaurant Gabriel Kreuther in Midtown Manhattan. Here, she immersed herself in the world of high-end confectionery, perfecting the delicate balance of flavor, texture, and presentation that defines her work today.