Chef Jani Robinson

I started off exclusively as a cake decorator but quickly learned to make several types of frostings and cakes for weddings and special events (though I prefer cupcakes). After that, I became an apprentice baker at a cafe, then at an upscale hotel in Atlanta, where I perfected puddings, pies, ice creams, tarts, breads, and so much more. My specialties include fresh breads and all types of cheesecakes, particularly with fruit (berries). I make and sell brown sugar caramel apples with nuts or dark chocolate every year.

Not interested in sweets? No problem! After being a vegetarian for half a decade, I learned to organic, whole foods taste amazing---healthy doesn't have to mean disgusting. With a strong background in Mexican and Greek cuisines, I've learned to put my own spin on the fresh, vibrant veggies used to make the best salsas, salads, hummus and falafel those countries are known for.

My specialty is brunch, which I normally serve with my sister, Chef Jasmine. Dishes like Peaches N' Cream French Toast, Shrimp N' Grits, Biscuits N' Gravy, and our gourmet omelet bar have been the toast of the town since 2021. We do birthdays, bachelorette parties, baby showers, and more small events.