MY STORY
My name is Selina Progar and I grew up in Strabane, Pennsylvania where I spent many holidays baking with my family. When I was nearing my highschool graduation it was time to decide what I wanted to do with the rest of my life, and the only thing I could imagine was baking. After visiting several culinary colleges around the country, I finally decided on The Culinary Institute of America. There I honed my skills in petit gateaux, artisanal breads, wedding cakes, and truffles.
After graduating in 2012, I started working at La Gourmandine in Pittsburgh, where I was promoted to lead pastry and pastry manager. In 2014, I pursued an opportunity to be the assistant pastry chef for Toppers at the Wauwinet, a 4-Diamond restaurant on Nantucket, Massachusetts. I then went to Deer Valley, Utah to experience the pastry line at the 5-Diamond Apex restaurant.
After traveling and experiencing various chef techniques, I returned to Pittsburgh to accept the Executive Pastry Chef position at Altius. There I use a blend of French and American styles to provide the finishing touches on your dining experience. Every day I enjoy experimenting with new truffles flavors, classic and artisanal breads, and dessert flavors that are sure to be an exciting delight! Although challenging in and of itself, I am here to take on a new challenge that will only help me grow. Selina's Sweets is a quality driven, independent business aimed at providing small batch, hand crafted, NEVER frozen sweets and breads for your next special occasion.