**About Me**

Hi, I’m Natalie Monroe, a 25-year-old pastry chef living in the beautiful mountain town of Asheville, North Carolina, where cinnamon lingers in the air and there’s always a cake cooling on the counter.

I like to say I was raised by cakes and cookies, shaped by filo dough and flan, mentored by spices I couldn’t pronounce as a child but now stock proudly in my pantry. My earliest kitchen memories go back to my Greek grandmother’s home, where she rolled out paper-thin pastry with the patience of a saint and sweetened every story with honey and citrus. Her kitchen was a place of generosity and wonder, where desserts weren’t just eaten—they were passed down like heirlooms.

Baking wasn’t always the plan. I studied sociology, spent time working in nonprofits, and eventually followed a craving for adventure to Cebu, Philippines, where I helped some friends open a café and fell in love with the local food scene. No matter where I was, I always found my way back to the oven—drawn by the quiet rhythm of baking and the way it transforms everyday ingredients into something joyful.

Now, I run a small, sweet space called “Lila’s Table.” It’s more than just a bakery—it’s a tribute to global desserts and the traditions behind them. My passion lives where sugar meets story, and I specialize in making cakes, cookies, and heritage-rich treats from some of my favorite corners of the world.

My signature sweets include:

•  Cakes that blend comfort and culture—like mango tres leches, orange blossom olive oil cake, and ube coconut layer cake.
• Cookies with attitude and memory—think tahini-chocolate chip, almond melomakarona, and chewy cinnamon polvorones.
• Filipino classics like bibingka, leche flan, and my own twist on cassava cake, inspired by flavors I discovered in Cebu.
• Greek family favorites like baklava, koulourakia, and galaktoboureko, baked just like my Yiayia used to make.
• Mexican desserts full of festive flair—tres leches, pan de elote, and buttery, crumbly polvorones that melt on your tongue.

For me, baking is more than a craft—it’s a way to preserve culture, express creativity, and share warmth. I believe every dessert carries a story, and that food can transport us across oceans and generations. Whether you’re a seasoned baker or just dessert-curious, you’re always welcome at my table.

So let’s make something sweet together—something that reminds you of home or helps you discover a new one.

With love and layers,

Natalie