Inspired by her mother’s sublime Vietnamese cooking skills and lack of desserts in an Asian household, Thao began baking at the ripe age of seven. Thao eventually traded in her Easy-Bake oven for a real oven and enrolled in pastry school at Johnson & Wales University immediately upon graduation from high school.  After honing her pastry skills under a handful of prominent Boson chefs, Thao arrived at Sofra Bakery and Café in Cambridge and held the position of Head Baker. Thao is currently instructing classes at Le Cordon Bleu full time.  Eventually, she plans to open her own bakery and café so that she can share the sweet joys of her baked goods with every dessert devotee.