Growing up in Napa Valley, California, Bettina enjoyed spending time in the kitchen and garden of her family's home. Starting with her prized EZ Bake oven, Bettina learned to incorporate the valley's produce into her pies, cookies, jams, and infused vinegars.

Bettina pursued her dream of becoming a pastry chef at Seattle Central Community College, despite having been awarded a music scholarship to University of Puget Sound. She completed the Specialty Desserts and Breads Program in March 2003 and moved to Baltimore later that year. She quickly established herself as one of the City's premier pastry chefs.

Having worked in some of the best pastry kitchens in Baltimore, including Bonjour Bakery, Brasserie Tatin, Linwood's, The Bicycle, and Blue Hill Tavern, Bettina's desserts have been praised by many publications, including the Baltimore Sun, City Paper, StarChefs.com and Baltimore Magazine, which named her Best Pastry Chef in Baltimore in 2010.