Abigail Okun — pastry, wine and hospitality

IEducation

• FERRANDI ParisParis

  Intensive Professional Program in French Pastry — from February 2027

• Bocconi UniversityMilan

  Bachelor of Science — Economics and Management for Arts, Culture and Communication

• Bergen County AcademiesNew Jersey

  High School — Academy for Culinary Arts and Hospitality Administration

IICertifications

• CMS IntroductoryWine

  Introductory Sommelier Course — Court of Master Sommeliers

• WSET Level 2Wine

  Level 2 Award in Wines — Wine & Spirit Education Trust

• WSET Level 1Wine

  Level 1 Award in Wines — Wine & Spirit Education Trust

• DFP B2French

  Diplôme de français professionnel, level B2

IIIExperience

• Paris BaguetteCake Decorator
• Wine ClubHost

IVCreations

Cookies of her own development

• Chai Crinkle

  Black tea steeped into the butter as it melts; chai spices, no coffee.

• Strawberry Lemonade Crinkle

  Dehydrated strawberry and powdered lemon, three parts to one; olive oil to keep the crumb soft.

• Everything but the Kitchen Sink

  Crisp chocolate chip with pretzels, potato chips and toffee.

• White Miso Caramel

  Butter cookie with white miso worked into the dough; salted caramel over the top.

• Apple Pie Sandwich

  Apple cookies around a homemade apple pie filling.

• Tahini Rose

  Snickerdoodle with tahini, rolled in rose sugar and cardamom before baking.

• Key Lime Pie Macaron

  Shells built to taste of graham cracker — vanilla powder, powdered honey, dehydrated brown sugar — around key lime curd.