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LAUREL SANDERSON

Manager, Pastry Chef, and Cook
Laurel, originally from Charleston, South Carolina, began her culinary career at the age of 16, acquiring Southern culinary secrets. After studying French linguistics, she worked in both France and Charleston. She worked in various restaurants while also managing events for renowned organizations. Driven by a passion for pastry, she co-founded Sugarplum Cake Shop before creating Treize à la Douzaine in 2013. With Kaysa, the establishment thrived and subsequently opened Treize au Jardin in 2018, offering organic cuisine, local products, and a popular brunch. Always eager to please her customers, Laurel continues to expand her business, transitioning from a restaurant to a Club-House with a restaurant.