Originally from Martinsville, VA, Anne White discovered her passion as a pastry chef in the Blue Ridge Mountains and hasn’t stopped baking since. White started her career at Primland Resort, an exclusive getaway owned by a French family, where she gained a vast amount of knowledge on french techniques, recipes, and flavors.
In the summer of 2016, White moved to the Holy City to continue her interest in the culinary profession. She began school at the Culinary Institute of Charleston, where she should would graduate with an associate’s degree in baking and pastry arts on the Dean’s list in 2018. While furthering her education, Anne worked at Wild Dunes Resort as a pastry cook for nearly two years before joining the Mercantile and Mash team. In 2019, Anne was promoted to head pastry chef of Mercantile and Mash, where she oversees the dessert menus, designs, and execution for Mercantile and Mash, The Cedar Room, Oak Steakhouse, The Macintosh, O-Ku, and Indaco.
Anne currently resides on Sullivan’s island with her black labrador retriever “Sully” and if she isn’t baking you can find her traveling, gardening, or hitting the beach.