Colen Quinn

pastry chef

Livin’ the ‘sweet life’ both at work and in her spare time is what makes Colen Quinn especially well-suited to her career as Pangaea’s Pastry Chef. Besides deriving great satisfaction from her work at Pangaea where she creates wonderful cakes, tarts, ice creams and more for the dessert menu, Colen spends much of her spare time ‘baking’ her friends happy. From specialty birthday cakes to jaw-droppingly gorgeous wedding cakes, Colen can’t seem to get enough time in the sweet kitchen!

Although Colen never seems to tire of practicing her craft, she is a discerning dessert eater. “I think chocolate desserts are sometimes over-rated so I rarely order them when I go out for dinner,” admits Pangaea’s Queen of Tarts.  “Ingredient wise, I think Meyer lemons (especially used to make cold desserts such as sherbet) and apricots (baked with honey and vanilla) are among my favourites.”

A childhood love of baking became a passion for Colen and led her to the top of her class when she was a baking and patisserie apprentice at Toronto’s George Brown College. Now, as pastry chef at Pangaea, her goal is to use seasonal and regional ingredients to keep the Pangaea dessert menu fresh and satisfying all year long.