Kelly McGeehan is the owner and Executive pastry chef of Honeycombe Custom Cakes & French Macarons, in Denver, Colorado.
I found a love for baking early in life and attended Johnson & Wales University in Charlotte, North Carolina. After receiving my Baking and Pastry degree, I moved to Denver to start my career. My resume includes being the baker and lead decorator at Gateaux Bakery from 2007-2010, the resident cake mama at Dbar Desserts from 2010-2013, and the assistant pastry chef and cake artist at Sugarmill since it’s opening in 2014. My true passion is combining my two favorite things, food and art, and bringing them together to create one of a kind custom confections.