Julia Friedman, Founder & Chief Scone Strategist
An entrepreneur, with a passion for food and art, Julia is in search of the perfect scone: a scone that not only tastes heavenly, but also looks out of this world. She comes from a family where food is an expression of love and is the centerpiece of social gatherings. After overcoming cancer ten years ago, she worked with a chef to develop healthier recipes that maximize nutrition and flavor. A former gallery owner, Julia is also the Founder of ExchangeWorks, a web-based resource for the artworld. She is a graduate of Washington University, St. Louis.
Alicia Arias, Head Baker
Like all of us at Sconely, Alicia’s passion for cooking and baking came early in life, as her mom was always in the kitchen creating wholesome meals for her family. After completing a Culinary Arts degree from California School of Culinary Arts, Pasadena, she was a pastry chef at Water Grill, Los Angeles, Tomgirl Baking Company, Huntington Beach, CA and most recently Head Baker at SusieCakes Bakery, where she helped open new locations in San Francisco, Dallas and Los Angeles.
Rebekah Jordan, Baker
From expertly crafting Italian desserts to creating gluten-free recipes, Rebekah brings a wide range of experience to Sconely. She held pastry positions at Bottega Louie, LA, Bourbon Steak, Glendale and Cal Mare, Beverly Hills. Rebekah graduated from Le Cordon Bleu College of Culinary Arts, Pasadena, CA, with a degree in Pâtisserie and Baking.
Debi Saltzberg, Advisor
A graduate from The Hotel Restaurant department at the University of Massachusetts in Amherst, Debi has spent 25 years in the Restaurant Industry experiencing all positions from the Back of the House to Upper Management and Operations at top restaurants and resorts. Her love for food and beverage has also taken her on a journey into Biodynamic and Organic Farming.