DaVee has come a long way since her childhood sugar cookie-baking sessions, when she adopted a “more is better” philosophy of sprinkles, dousing every cookie with all the colors. She later learned that baking and sharing pies turned everyday meals into truly special events. And that’s the perfect on-ramp to her work here, where pies make every day better. Most recently at Kiawah Island’s Cassique Club, DaVee has sweetened up some of Charleston’s most renowned menus since graduating with a degree in Baking and Pastry Arts from Johnson & Wales. She launched her career in Charlotte’s Ritz Carlton, soon migrating to Charleston’s LB Sweets and Treats, Wild Flour, Stars and Pawpaw.