Moon and Back Bakery was conceived in Brooklyn, New York. Former chef for One Lucky Duck, Marissa Provence, first began creating and developing raw desserts at the renowned restaurant Pure Food and Wine in Manhattan. She has since moved to Seattle, Washington, where she has opened Moon & Back Bakery.
Marissa discovered her love for cooking while living in Buenos Aires, Argentina. A vegan living in the meat capital of the world she decided to study with Chef Dan Perlman of Casa Saltshaker for two years. She then moved to New York where she graduated from The Natural Gourmet Institute for Health and Culinary Arts. She has also received certification from Cornell University’s Plant-Based Nutrition program based on Dr. T. Colin Campbell’s The China Study.
In addition to her extensive training from the Natural Gourmet Institute, Marissa has worked at Pure Food and Wine, One Lucky Duck, Dirt Candy, and Sweet by Jana, in New York City. She has volunteered at the James Beard Foundation, the Union Square Green Market and other New York City benefits. Having experienced firsthand the positive effects that food can have on a person’s health, Marissa strives to provide customers with the same health supportive foods that have changed her life.