Baking is Jocelyn's longtime passion-turned-profession. She grew up in a family of wonderful cooks, finding her sweet tooth and place in the kitchen early on - making cakes for family and friends. Jocelyn took the leap into a full time pastry career, and enrolled in L’ Art du Gateau at The French Pastry School in Chicago, from which she graduated with honors. Shortly after, she founded Mayflour Confections and moved to Cape Ann to live by the ocean.
A life long New Englander, Jocelyn brings authenticity and a tireless work ethic to each project. She finds inspiration in the seasonality of the North East, and the imperfect beauty of nature. She's pretty sure that cake is happiness, and most of life's problems can be solved with really good butter.
In 2017 Mayflour received a Best of Boston award from Boston Magazine, as well as a BONS award from North Shore Magazine, for their ethereal and carefully curated aesthetic, and passion for using local ingredients. Prior to that, they had received a Best of Boston Weddings award for dessert confections as well as a Boston's Best from The Improper Bostonian. Mayflour cakes have been featured in numerous online + print publications including Martha Stewart Weddings, Boston Weddings Magazine, Brides, North Shore Magazine, and Magnolia Rouge.