About the Chef, Debbie Burritt

Chef Debbie Burritt completed her culinary degree at Newbury College in Brookline, Massachusetts, in 1987. Debbie went on to work at several Boston area restaurants before moving to Virginia.

Once in Virginia, Debbie assumed the role as executive chef of Indian Field’s Tavern located on historic Route 5, in the heart of plantation country.

As a New England native, Debbie missed the wonderful change of seasons that New England is famous for. Debbie relocated just outside Stowe Vermont.

Before venturing out on our own, she worked at Trapp Family Lodge and Stoweflake Resort and Spa, both located in Stowe.
 
In 2001 Debbie Started Sweet Crunch Bakeshop and Catering Co. The bakeshop part of the company provides desserts and wedding cakes to both area restaurants and resorts as well as the general public.
The catering part specializes in making every event a unique and unforgettable celebration. Our staff can assist you with all details of event planning from start to finish. We handle all the details so you can relax and enjoy your day.
 
Sweet Crunch Bakeshop & Catering specializes in working privately with our clients, ensuring their event is highly successful. We will work to customize a menu that meets the individual needs our clients.