Jacqueline Dole

Jacqueline Dole is a trained pastry chef and food writer with over a decade of experience working in professional kitchens and food media. She graduated from the professional pastry program at the Cambridge School of Culinary Arts. She worked as a baker and pastry chef before founding The Parlor Ice Cream Co., which she has owned and operated for over ten years.

Alongside her work in food production, Dole has contributed to The Infatuation, Food & Wine, Travel + Leisure, The Washington Post, Condé Nast Traveler, Eater, and more. Her writing is informed by professional kitchen experience and shaped by real-world usefulness.

Bachelor of Arts in Communications, Southern New Hampshire University
Professional Pastry Program, Cambridge School of Culinary Arts