Born a foodie, Andrea DeBruyn always wanted to try something exciting and different. Her passion for food started at a very young age growing up in the restaurants that her Dad managed. Andrea's parents encouraged that interest by always sharing with her the best and newest restaurants and flavors. When it became time to choose a college, the only natural choice for Andrea was choosing to go to Culinary School. She started as a teacher’s assistant and then graduated from The Culinary Institute of America in Baking and Pastry in 2001. Following Andrea's graduation, she worked in several baking and pastry positions, including the Pastry Chef at Snowbird Resort in Snowbird, Utah.
Over time Andrea discovered that she thrived working with people. This brought her to a Marketing position with Sysco Foodservice of San Francisco. Shortly after becoming a Director at Estelle, Andrea's passion for food and people merged into one to form the perfect fit!
Andrea's plan is to help Estelle grow to be the best authentic French bakery in Sacramento. At home, Andrea loves discovering as much as she can about every type of food and wine, even in her free time! She also enjoys many different activities with her two wonderful children. They like to have fun both inside and outside, watching and playing sports together.
A native of Southern California, Chef Shelby Hallmark found her calling to Baking and Patisserie at a very young age. She would work alongside her mother in the kitchen doing anything from kneading doughs to baking desserts. While attending the California State University Stanislaus as a criminal justice major, she decided to pursue her passion of baking.
In early 2015, Chef Shelby was accepted into the The Culinary Institute of America Greystone in Napa Valley, California, where she received her Associates of Arts Degree in Baking and Pâtisserie. While attending The Culinary Institute, she completed an externship with the critically acclaimed French Bakery, Fournée Bakery in Berkeley, CA.
In late 2016, upon graduation from the Culinary Institute of America, Chef Shelby decided that the Sacramento region offered a dynamic culinary scene, specifically with its robust Farm-to-Fork initiatives. She decided Sacramento was going to be where she would settle and build her culinary experience/career. Shortly after arriving into Sacramento, Chef Shelby secured a position at a locally well-known bakery where she worked to become an asset to her team by focusing on attention to detail, and creativity within the business.
Within months, she was moved into management over the bakery and production. In 2017, Chef Shelby joined Estelle Bakery and Pâtisserie, where she was named one of the Pastry Chef’s, a role in which she can continue to share her passion and love for the art of baking and Pâtisserie.