Fruit Tort

Purple Sage Bakery is the creation of Chef Laurie Sargent and serves restaurants and caterers in and around Columbus, Ohio.

Chef Sargent, Certified Executive Pastry Chef, has been creating pastries for over 20 years. She is presently a culinary arts educator for Columbus Culinary Institute in Columbus, Ohio, and is a graduate of the New England Culinary Institute in her home state of Vermont.

A job after school at Mirabelle’s Bakery In Burlington, VT soon became a lead pastry chef position, and Laurie found herself mentoring and teaching students from her alma mater as their job supervisor. She loved the atmosphere at this busy, downtown bakery, and in particular loved producing exquisite wedding cakes and other classic French pastries.

In 1996, Laurie relocated to Boulder, Colorado, a place where she could be both creative in her work and enjoy her love of the outdoors, mountain biking and hiking in the nature-rich environment. She worked three jobs at one time, baking breads and pastries at The Daily Bread and Breadworks, and creating and supervising a pastry program for Big Red F Restaurant Group, a unique concept corporate restaurant group.

At the turn of the century, Laurie made her way back east to Columbus, Ohio, where she landed executive pastry chef position at the prestigious New Albany Country Club. Here she refined her art, creating a la carte and buffet style desserts for three dining facilities, three banquet venues, and numerous off-site events. She also had the opportunity to create and teach specialty culinary classes for New Albany County Club members, rekindling her love for teaching. In this mentoring spirit, she made the move to Columbus Culinary Institute, where she had been shaping culinary minds as lead pastry instructor for seven years. Her passion for her craft shines brightly in each baguette, croissant, and wedding cake produced for the community of Columbus, which she is proud to call “Home.”