Executive Pastry Chef and Co-Founder, Rachel Binder was born in Toronto, Canada, and grew up in Jerusalem, Israel, where she developed her passion for fresh food and baking from her mother and grandmother.
She moved to New York and graduated from the State University of New York at Binghamton and studied Pastry Arts at the Art Institute of New York City, formerly the New York Restaurant School. She began her career under Chef Peter Hoffman of Savoy, who pioneered the focus on fresh, seasonal and local ingredients. Binder went on to intern at Union Square Cafe and worked with Floyd Cardoz at Tabla, Josh Capon at Lure Fishbar, and recently left her position as Pastry Chef of Maialino and the Gramercy Park Hotel to
Binder’s extensive experience with global cuisine influences the Padoca menu, when creating reimagined, signature baked goods.
Marina's originally set out to work in the entertainment industry as a 3-D animation producer in her native Brazil, and worked in advertising, before moving to New York and discovering her true passion and appreciation of the power of human connection through cuisine. After taking cake decorating and baking classes, she was inspired to enroll at International Culinary Center, formerly the French Culinary Institute, where she graduated in 2012. She went on to do a stint at The Dutch and The Mark, but she had always dreamed of using her creative energy and entrepreneurial skills to open her own bakery.
Megan Sesil is Padoca’s Operations and Community Manager. An art student in college, she developed an interest in pastry as a way to express herself creatively and, most importantly, make people smile. She attended the French Culinary Institute and graduated with a degree in Pastry Arts, landing in the kitchen of Danny Meyer’s highly lauded Maialino, where she met Rachel Binder. This proved serendipitous, as the two connected and moved on to become part of Padoca Bakery’s opening team together.
Megan relishes the opportunity to bring success to events, individuals and organizations through Padoca’s catering business, and sees each guest at the bakery as a friend.