Madelyn Frank

Growing up, Madelyn loved baking with her family and watching baking competitions. She enjoyed making people happy through her culinary creations. Madelyn’s hobby turned into a business at 15 when she started selling cakes, cupcakes, and pastries out of her home. At 16, she began work at Mayte Sweets, a patisserie in her hometown of New Bern. From there, she went off to Adge, France to study Pastry Arts at Gastronomicom Culinary School and after completing an intensive pastry program, she began an internship at Le Beau Rivage Hôtel. Upon returning to the States, Madelyn worked as a pastry chef at Sweets and Seats in Asheville before finding her current role as the Commodore Club’s Pastry Chef.