ADAM BAKES is run by Ottawa pastry chef, Adam Cenaiko.
Adam is the former executive pastry chef of the historic Fairmont Château Laurier. Before that, he was pastry chef at the Rideau Club and in restaurants and bakeries in Montreal and Saskatoon.
Adam focuses on the hardest thing a pastry chef can make—cannelés! He uses traditional methods from Bordeaux, France, using local ingredients including beeswax from Heavenly Honey to grease the special copper moulds imported from France.
Originally from Saskatoon, Saskatchewan, Adam began working at a small family-owned restaurant washing dishes and working his way up the culinary ladder. After marrying his partner Anne-Marie, the pair moved to Montreal, Quebec, where Adam worked in a French bakery making croissants and laminated doughs all day long.