Maria Capdevielle

Pan d’Arancio (Sicilian Orange Cake)

While most orange cakes are flavored with the zest or the juice of the citrus fruit, nothing goes to waste in this Sicilian version....

Torta di Carote (Italian Carrot Cake)

This is a family recipe. With the addition of grounded walnuts and extra virgin olive oil, this carrot cake is very nutritious and healthy. Makes...

About Me

Chef Maria Capdevielle is the author of "The Secrets of Baking with Olive Oil", a professional pastry chef and a baking & pastry instructor in the SF Bay Area. She studied pastry and baking arts at California Culinary Academy in 2003. She did her apprenticeship at the famed Chez Panisse in Berkeley. Her local experience included several restaurants and bakeries in Napa, Berkeley and San Francisco (V. Sattui Winery, The Rose Pistola, The Waterfront, Market Hall and The Townhouse Grill & Restaurant). Currently, she is consulting for small businesses and she is also teaching Italian baking and pastries privately and at different culinary centers. Her website is: http://www.mariateresaskitchen.com/

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