ABOUT JACKIE SERVELLON

Southern flavor. French technique. Hospitality at the center.

I’m Jackie Servellon, a pastry chef who merges Appalachian roots from Johnson City, Tennessee, with the precision of French pastry training. My foundation began with cornbread, shrimp and grits, and the lessons of church potlucks, where feeding people well was a principle, not a performance. Now based in Des Moines, I blend Southern flavor with French structure to craft distinctive offerings—think bourbon custard croissants, mint julep macarons, and layered cakes that reflect both heritage and refined technique.

Background and Expertise

My education includes a BA in Spanish from East Tennessee State University, followed by pastry training at the Iowa Culinary Institute. I’ve built my career across fine dining, farm-to-table kitchens, and served as pastry sous chef at the acclaimed Oak Park Restaurant. My skills span bread making, fermentation, plated desserts, and flavor theory, all of which inform my approach to baking and teaching. Each technique—from mastering laminated dough to perfecting a classic custard—stems from dedicated practice, ensuring consistency and quality in every creation.

Approach and Values

Flavor anchors my work, serving as an entry point rather than a showcase. I draw from my Appalachian origins and French discipline, shaping each piece with structure, clarity, and a responsibility to those I serve. Hospitality here is straightforward and rooted in purpose, reflected in every step—from selecting local pecans to applying precise finishes. This intentional process defines my craft, balancing tradition with innovation.

Services Provided

I offer custom cakes featuring floral-forward designs, seasonal pastries produced in small batches, and brunch-focused catering tailored for daytime events. Additionally, I conduct in-person baking classes, available in my Des Moines studio or at private locations with a minimum of 8 guests. Every project is grounded in robust technique, aligned with client requirements, and executed with a commitment to excellence—no shortcuts, no excess.