Growing up in the suburbs of Japan, Philadelphia, and Oregon, Kanagy-Loux’s childhood was a culinary hopscotch. She learned to love texture and technique at home, in everything from her grandmother’s baking to her father’s cooking, which was rooted in Pennsylvania Dutch traditions. Kanagy-Loux’s initial exposure to food stayed with her and became both her passion and profession. With time at such venerable institutions as Top Pot Doughnuts, she enrolled at Western Culinary Institute where she earned “Grand Toque” of her class. From there, she went on to teach in the baking and pastry department of The California Culinary Academy and later at The French Culinary Institute (now The International Culinary Institute) before transitioning back into professional kitchens. Prior to joining Mah-Ze-Dahr Bakery, Kanagy-Loux was a part of the opening team for Reyanrd at the Wythe Hotel, where she built both a tremendously strong pastry program and wedding business. In 2015, Kanagy-Loux earned a StarChefs Rising Star Hotel Pastry Chef Award for her work.