A Sweet Story
Every bakery has a beginning. At the time, it was simply time spent with Grandma.
Looking back, it was the beginning of everything. Those early memories shaped the way I think about food today. They taught me that baking is about more than technique. It is about patience. Generosity. Seasonality. Tradition. And, perhaps most importantly, bringing people together around something made with care.
When I began imagining my own bakery, I knew I wanted to honor that beginning.
So I named it The Jelly Cabinet. The cabinet itself now lives here at the bakery, thanks to my grandmother, who generously passed it on to me. It has a place of honor in our space, and I hope that when you see it, you’ll understand that The Jelly Cabinet is not simply the name of a bakery.
It is a piece of my family’s story.
Meet Phillip
My name is Phillip, and I was born and raised in Wilmington, North Carolina.
I began my professional culinary journey at 14 years old, stepping into my first fine-dining kitchen in a pair of chef whites and a healthy dose of nervous excitement. I was young, but I knew immediately that I had found something I wanted to pursue. The precision, the pace, the craft, the camaraderie—it all pulled me in.
I have been chasing that feeling ever since.
While attending culinary school, I started my first business from home, creating cakes and confections for families and celebrations throughout Wilmington. I went on to earn degrees in both culinary arts and pastry arts, while working my way through kitchens, bakeries, and the catering world.
As my career developed, I wanted to keep learning beyond the kitchens where I was working. That curiosity has taken me to France twice for culinary training, where I had the opportunity to learn more about food, wine, and the traditions that have shaped the world of pastry. I also trained in Valladolid, Spain, alongside Michelin-starred chefs specializing in molecular gastronomy.
I’m grateful for each of those experiences, but I’ve always believed that the best part of traveling for food is what you bring home with you. The techniques, ideas, and perspectives I’ve picked up along the way continue to influence my work, while my Southern roots remain at the heart of what I create.
Eventually, I began teaching pastry arts here in Wilmington.
Teaching has become one of the great privileges of my career. There is something incredibly rewarding about watching a young cook discover a technique for the first time, gain confidence, and begin developing a style of their own. I’m fortunate to now help shape the next generation of chefs and pastry professionals—and that is also why our bakery doors open on Saturday and Sunday.
During the week, you can often find me in the classroom.
