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Lynn Moulton is Pastry Chef at blu in Boston, where she is responsible for designing and executing the restaurant desserts, confections and breads, as well as overseeing the pastries for blu café.

Lynn, a Vermont native, began baking as a child in her grandmother’s kitchen. Although she first pursued a degree in visual arts, her love of sweets brought her back into the kitchen, where she was able to combine this with her aesthetic and creative training. After taking courses at New England Culinary Institute and graduating from art school, Lynn got her first kitchen job working as a pastry cook at Radius in Boston. She went on to Ambrosia on Huntington and then took her first pastry chef job at L’Etoile, a classic French, chef-owned restaurant on Martha’s Vineyard. On returning to Boston, Lynn initially worked as a pastry assistant at blu; in June 2002, she taught a design course at New England Culinary Institute and accepted the position of pastry chef at Rialto. Her years at Rialto, working with Executive Chef Jody Adams, were formative to her management style and food philosophy. In January 2005 she made a long-planned move to Paris, where she took intensive French lessons, sampled as much pastry as she could afford, and worked a four month stage at restaurant Helene Darroze.

Lynn aspires to owning her own patisserie, where she can create new and inspired desserts, drawing from her experiences at home and abroad.

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