About Pomelo

Hi! I’m Erin and I’m a pastry chef based in Brooklyn. I graduated from the Pastry and Baking Arts program at the Institute of Culinary Education in 2023 and work part-time at a bakery in Park Slope. Pomelo will be my first venture into turning my passion for baking into a business. This will be an iterative process that will hopefully lead to achieving my lifelong dream: running my own brick-and-mortar bakery. Throughout this journey, I will use high quality, ethically-sourced ingredients and put my own twist on classic pastries.

Why the name "Pomelo"?

My grandparents had a pomelo tree at their house in Sacramento. At some point, my parents rehomed the tree to their yard 90 miles away but would regularly bring the ripe fruit to my grandfather. With their golden hue, the pomelos not only brought beauty and fascination to our neighborhood, but I like to think they brought comfort to my grandfather as a reminder of my grandmother after her passing. In Chinese culture, it’s lucky to eat pomelos during the Lunar New Year. I like that citrus brings warmth and light during the winter months. I want to impart that feeling of comfort and brightness in my baked goods. And like the pomelo, I will strive to balance both sweet and bitter elements.