Pastry Chef Kyla Kennaley received her first baking award at the age of six in her hometown of Omemee, Ontario. She entered a Robin Hood Pie Baking Contest and took home a red ribbon along with her most treasured possession: a Robin Hood Flour Baking Cookbook.

Kyla completed her Culinary Management Diploma from Algonquin College in our Nation’s Capital to round out her Bachelor's Degree from the University of Ottawa. Graduating on the Dean’s List, she set her focus on developing her pastry skills, travelling Europe and honing her craft. 

In 2004, Kyla opened a pastry shop and café, Madeleines Cherry Pie & Ice Cream, in Toronto. For the next 15 years, she shared her passion for tradition with local and national customers by using only local and sustainable ingredients, and paying homage to the skills and cherished memories she gained growing up with home baking and real food. During the same time, she opened a bespoke wholesale production kitchen catering to fine food retailers, grocers, cafes, and restaurants. Designing cakes for the inauguration of the Bell Lightbox (home of the Toronto International Film Festival), the relocation of The Montreal Children’s Hospital (part of the McGill University Health Centre), and creating a life size Webber BBQ are just a few examples of the architectural side of cake design in her repertoire.

Over the years she has contributed mouth-watering pies, pastries, baking tips and recipes to Canadian House and Home Magazine, Chatelaine, Arabella, Dining Out, Toronto Star, Toronto Sun, Now Magazine, The Globe and Mail, and National Post. Most memorable was her recurring spot as In-House Pastry Expert on CBC's STEVEN AND CHRIS where she shared seasonal recipes, along with tips and tricks for home baking.

Kyla moved to London, UK in 2019 to take on the role of Talent Development Manager for the Food and Beverage Team at the historic Savoy Hotel, training the future of the industry in the very kitchen where Escoffier set the foundation for modern cuisine. She now trains Apprentices for the Royal Household and 5-Star Hotels in London.

Her acumen as a business leader is entrenched in her passion for pastry as a craft. She continues to create education opportunities for sustainable living and supporting local industry.

Kyla is a resident guest teacher at George Brown College Centre for Hospitality and Culinary Arts in Toronto, Ontario. She is currently teaching students in Toronto online from a truly international platform.