MAURA KILPATRICK

After receiving a graduate certificate in baking at the California Culinary Academy, MAURA KILPATRICK moved back to her hometown to work for many of Boston's top chefs. In 2001, she worked with Sortun to develop the concept for Oleana, followed by Sofra in 2008. Kilpatrick has earned several nominations from the James Beard Foundation for Outstanding Pastry Chef and the title of Boston's Best Pastry Chef from Boston magazine.

#{ authorName }'s Books

Sold Out

Shop now Quick View

MAURA KILPATRICK

#{ authorName }'s Books

#{ authorName }'s Videos

#{ article.title }

#{ authorName }'s Posts

#{ article.title }

#{ authorName }'s Podcasts

#{ article.title }

MAURA KILPATRICK

#{ authorName }'s Books

#{ authorName }'s Videos

#{ article.title }

#{ authorName }'s Posts

#{ article.title }

#{ authorName }'s Podcasts

#{ article.title }

Newsletter

Login

Reset your password

Create Account