Donna Canzanese has been baking pastries, cakes and cookies all of her life. She started the first 10 years of her career at the Ponzios Diner in Cherry Hill NJ. There she learned how to create many of the delectable treats that you will find in the Swiss Haus Bakery today.
After her years at Ponzios, she was asked to be the Head Chef at the Swiss Pastry Shop, where she has been for the past 12 years. There she learned how to make the famous Hazelnut Cake, Mocha Cake, and Swiss Rum cake from the original Christian family baker who brought the recipes to Philadelphia in 1923.
When the Swiss Pastry Shop closed she was then asked
by entrepreneur Jim Hausman to open a new bakery called the Swiss Haus Bakery which is where you will find her today. She is not only a talented bakery chef, but she is a wonderfully sweet and charming person who puts a smile on everyone’s face and love into everything she bakes.
+ Donna Shares Some Thoughts:
I am a 1983 graduate of the Phila. Restaurant School
with a culinary degree. After several years of cooking in the Philadelphia area it didn't take long for me to discover that my passion was baking. Once I discovered the world of baking I didn't waste too much time and threw myself into it. I networked with area pastry chefs and spent a lot of my free time volunteering in their work environments. Anything I could do to learn more I did. I had the privilege of being able to attend numerous classes at the now non-existent Pastry Arts Center in Elmsford, NY. I have been very fortunate in my career to have worked with some very talented chefs who's style of baking emanated that which I transpired to learn.
My first passion was classical European style pastries. After years of putting a lot of energy into that style I discovered that I gravitated towards a more rustic/peasant style of presentation and flavor. I believe this form of baking greatly complements the history and tradition of Swiss Haus Bakery and is better suited to the American palate.
After 25 solid years of baking I am often amazed and very proud to say It would be hard for me to envision an alternate career. I have gotten much pleasure and rewards from it.
