About Varsity Bakers
All Star
Annarose Davis
Born and raised in the great state of Alaska, Annarose grew up baking with her grandparents. They instilled in her a passion and love for the craft, and a desire to pursue it as a career.
Attending the Le Cordon Bleu in Portland, Oregon, she graduated with degrees in Hospitality & Restaurant Management as well as Baking & Patisserie.
With over 17 years of baking professionally, Annarose has become a highly knowledgeable artisan baker. Throughout her career she has experienced every level of artisan and production baking. Annarose has led teams at Michelin-rated restaurants like Thomas Keller's French Laundry and Bouchon. In Salt Lake City, she oversaw pastry production for the five-star/five-diamond Grand America Hotel & Resort. Through Aryzta, Annarose exercised her knowledge by doing R&D for companies like La Brea Bakery and Starbucks. At Farmshop in Santa Monica, she built a team of bakers whose efforts saw pastry sales to some of Los Angeles' finest clientele such as Netflix, Apple, Chateau Marmont, Wolfgang Puck, Alfred Coffee and LAMILL, among so many others.
Her efforts have awarded her many accolades including being included in Oprah's Favorite Things in 2016 and a showcase in Sift Magazine. Annarose's experience speaks for itself, as she has truly seen it all.
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All star
Jeffrey de Leon
One of Jeffrey's first childhood memories while growing up in Southern California is of spending time in the kitchen baking with his mother.
After seeking a career in Computer Science, he quickly realized that his passions were nested in the culinary world and found himself at the Le Cordon Bleu in Pasadena. After following the advice of his pastry chef, Jeffrey attained an internship at Thomas Keller's acclaimed Bouchon in Las Vegas, where, through the guidance of his mentors, he was able to grow and build strong foundations that allowed him to assist teams at the French Laundry and multiple Bouchon locations.
Through these efforts, Jeffrey has been able to follow a path that has led him to bake all over the world, from Tokyo to Paris and everywhere in-between. In 2016, he was selected to compete at the Coupe du Monde de la Boulangerie for Team USA and invited back to compete for the Masters de la Boulangerie in 2018. As the Executive Pastry Chef of Salt Lake City's Grand America Hotel, he achieved such notoriety as Best Bakery in SLC for La Bonne Vie as well as Best of State for pastries and desserts. Based in Santa Monica, he was the Group Pastry Chef for Farmshop, where he helped build a pastry program that saw pastries sold throughout Southern California. Jeffrey has been showcased in Forbes, Delta SKY, Salt Lake Magazine among many other publications. Most recently, he was a finalist on season 3 of Food Network's Best Baker in America. Jeffrey has truly proven himself to be a global pastry chef.
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