I’m Gabriella

and I am a classically-trained chef. Prior to moving to SJI, I had the privilege of working in one of the most elite professional kitchens in the world, which is to say, I made very tiny, very fancy food, and didn’t sleep much for a while. 
 

When my husband Cory and I moved here two years ago, I would never have anticipated that my cooking would next take me into the area of pastry as I previously had almost no experience baking. But then…I made croissants, badly. And I mean really badly. So, like most chefs I know, I dedicated myself to mastering a new technique, and Cory dedicated himself to eating a lot of my mistakes. Over time, the croissants began to emerge from the oven less bad, and eventually, they were even good. Finally, after the seventh attempt, they were delicious. And so I arrived at Little Table.

As I'm still very much in the midst of recipe development, I will have free Brunch Boxes for pick up or delivery from time to time on Sundays (at a location TBD) in the interest of preventing food waste while I'm still refining my techniques. It turns out that pastry takes practice, and poor Cory can eat so many donuts before I fear he'll actually become one. If everything goes well, these boxes will include four large pastries, though if something goes sideways, they may only include two or three. The number of boxes will vary weekly, and I'll post a menu as well as a calendar for you to reserve one should you be interested. I also welcome feedback as well as any donations should you feel so generously inclined. 

Once everything aligns as I hope and intend, I will offer donut boxes in addition to brunch boxes, and may even be lucky enough to have a booth at the SJI farmers market on Saturdays by the end of this year as well. 

Thank you so much for taking a seat at my Little Table, I’m truly excited about the opportunity to share all that’s to come with you!