Adrienne Smith

Adrienne D. Smith is a plant based recipe creator and influencer with a strong and active following on Instagram and Facebook. She is also an aggressive, self- taught pastry, bakery and savory chef with a strong dedication to quality and customer service, as evidenced by her rapid roll out into the Mid-Atlantic Region of the industry's dominant healthy grocer, Whole Foods Market. She possesses excellent computer and money management skills, is extremely well organized, and has a strong knowledge of the baking industry. Adrienne has earned a Bachelor’s Degree in Organizational Management from Eastern College in St. Davids, PA, and graduated magna cum laude from the Bronner Business Institute micro-entrepreneur program based in Atlanta, Georgia. She has also attended a variety of cake decorating classes as well as pertinent baking industry trade shows.

Adrienne is the founder and ceo of Adrienne's Classic Creations, LLC, a young company producing 3 dessert categories perfectly suited for today's “healthier” eating consumer profile. The products for these categories – sugar free, gluten free, and traditional – are made from all natural ingredients, by premier contract bakers, and frozen to insure freshness and then shipped regionally to satisfy the ever growing appetite of the health conscious consumer. Her company became an LLC in 2010, and she has spoken and contributed to different media sources including her growing Instagram page adriennesclassicdesserts; her business Facebook page – also called adriennesclassicdesserts; a guest on Dyana William’s “Soulful Sunday” heard live on 100.3 WRNB-FM in Philadelphia; a guest on the Blog Talk Radio Show “Unfrustrated Entrepreneur;” a guest on Thera Martin Milling’s “News You Can Use” talk show; a guest on Shonte Roddy’s “Biz Talk Live;” being interviewed and featured on Chef Kenzie Osborne’s international vlog because of her unique approach to healthy eating; and several other internet articles. She also conducted a cooking/baking class and demonstration for the graduating chefs at Cathedral Kitchen – one of New Jersey’s largest emergency food providers.