Albane Sharrard

My background

I graduated from the French Culinary Institute (now the International Culinary Institute) with honors in 2008. With a Pastry Arts diploma in hand, I went on to stage at Restaurant Daniel (with Dominique Ansel and the Daniel Boulud team), followed by jobs as a Chef de Partie at Benoit Restaurant (with the Alain Ducasse team), as a chocolatier at Jacques Torres Chocolates, and as a pastry chef at Bread Alone Bakery. Crosstown Sweets was born in Woodstock, NY in 2011.

About Me

• 2 Campaigns From the launch to the finish line, these were the campaigns you ran to make something happen for your entrepreneurial, cause-related, or creative passions.
• 1 Comment Engagement is the name of the game when it comes to crowdfunding. Sharing your thoughts on campaigns can help campaigners and strengthen the Indiegogo community.
• 1 Contribution Whether you contributed a little or a lot, this number signifies the times you helped support someone else’s idea, project, or goal.