Chef Bryson Perkins

Originally from Kailua-Kona, Hawaii, Bryson made his way to New Hampshire at the age of nineteen in search of a fresh start, independence, and opportunity. At the age of 24 Bryson discovered cake decorating and shortly after began creating cakes purely as a hobby to fill his void of homesickness. After countless hours, days, and years of research, practice, and fails… Bryson got the courage to submit a resume to a local pasty shop where he became a full time cake artist for the next two years.

In 2010 Bryson set off on his own. With the help of his friends and investors he opened Triolo's Bakery in December of 2012. During his short cake career Bryson has had the pleasure of creating one of a kind master pieces for celebrities, politicians, charitable foundations, and everyone in between.

With an arsenal of cake designing skills under his belt, Bryson dazzles the cake decorating community with mediums that include; fondant, butter cream, modeling chocolate, royal icing, gum paste, and isomalt. Bryson has also mastered various techniques such as; figurine sculptures, gum paste flowers, hyper realistic animals, sculptured cakes, sugar art, elegant stacked wedding cakes, painting, dry dusting, air bushing, oriental string work, African wings, pressure piping, and molding.

During his brief competition career, Bryson has garnered more that 75 top professional awards which include; Seven blue ribbon wedding cake entries, Seven Best in Shows, Four People's choice awards, numerous Best of Division 'Masters' awards, Decorators Choice award, and many many more.

In 2015, Bryson has the Grand honor of representing the Unites States of America in the first ever- Cake Designers World Championship in Milan, Italy.

In 2016, Bryson was named a Top Ten Cake Artist by Dessert Professional Magazine, and Top Ten International Cake Artist by the New York Cake Academy.

In October of 2017, Bryson will once again be on top of the World stage as the sole competitor for the United States in the Cake Designers World Championship.

Spring is in the air, by Chef Bryson Perkins

"Can you feel it? Spring is in the air! I don’t think there’s a better time to let your creativity shine as a cake decorator than Spring time." 

Fondant launch party

To welcome the Mona Lisa Rolled Fondant, the team celebrated with an exciting launch party on November 10th at the Barry Callebaut Chocolate Academy.