About Abby McManigle

Originally from Texas, McManigle started her career by traveling westward to Le Cordon Bleu at the California Culinary Academy in San Francisco, where she graduated with honors. She honed her skills at several prestigious restaurants in San Francisco, eventually starting her own catering business that focused on high-end wine and food dinners. She also worked as a wine representative for Revel Wines and Winemongers in California, before falling in love and moving to Oregon Wine Country. After several years at Ken Wright Cellars, McManigle joined the team at Brooks, where she combines her extensive expertise with food and refined knowledge of wine.

Behind the Scenes

"While studying and resarching the world of Patisserie last night (its my daily routine between 12am and 3am)i discovered that to be the best at what you do, you need to go the extra mile. I love to read and invest in books it opens my eyes to a lot of things i dont know. I woke up feeling blessed and reminded my self that you dont have to go to the best culinary school to be a world class baker or a Pastry chef. (Its my dream but till then my books are my best companion) Take the time to analyse your work, take notes and perfect your products. Check for depth of colour, crumb, shape, texture, flavour, and aroma. Let your clients know how consistent you are. Be creative, dont be afraid to try new things, push yourself, be passionate, let your passion drive you, invest in good books and pray pray pray for God's guidiance, wisdom, knowledge and understanding in all you do because you cant do it alone. #mondayinspiration #honeyfrosting #pastrygoals #mypassiondrivesme #selfdevelopment #learningprocess"
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From My Menu