Welcome!
We opened Pavé Specialty Bakery & Catering in 1992. It is a special place to us. The atmosphere is as unique and exciting as our culinary creations. When you enter our café your breath will experience the amazing flavors of our foods & your eyes will enjoy the visually intoxicating taste of the artwork we feature on our walls(the artwork rotates every month & features local artists-by the way, every piece you see is for sale!).

Below we have listed the training & experience that is used to create what you enjoy at Pavé. If you see one of us in the café please feel free to let us know what you think!

Enjoy,
Nan & Lil

At an age when most children were still fashioning mud pies, Lil Miller was turning out Tournedos Rossini and cherries jubilee. Thanks to her parents, both enthusiastic experimental cooks, Lil's interest in haute cuisine started early and continued into adulthood, so it was inevitable that she chose to attend the world-renowned Culinary Institute of America in Hyde Park, New York from 1983 to 1985. She did her externship at the Stouffer Madison Hotel in Seattle, and then went on to West Virginia where she created and managed a charcuterie program for the venerable Greenbrier Hotel and Golf Resort. After a short time in the hills, Lil got a yen to cater to the California crowd. She honed her skills and tempered here taste buds under the renowned Michael Roberts, Chef/Owner of Trump's in West Hollywood, where she became the first female Chef de Cuisine. Lil was named one of the top chefs in Los Angeles in 1988 by the Los Angeles Times.

Nan grew up gastronomically challenged. Although born in the South to a clan of superior cooks, she spent her formative years eating Vienna sausages and drinking chocolate milk. Her tastes did not "bud" until after college when she took a job at Armbruster's, an upscale restaurant in rural Virginia. She became a quick study of native cuisine and immediately sought out a better proving ground - the 5 star rated Williamsburg Inn. An additional stint at The Trellis under chef/author Marcel Desualines gave Nan a solid background in classic cuisine. Nan's culinary journey also took her to Los Angeles where she worked with Mary Sue Milliken and Susan Feigner at their newly establish City Restaurant and Border Grill. Here in the birthplace of nouvelle cuisine Nan found a niche, and expanded her knowledge, learning the fundamentals of Indian, Middle Eastern, Asian and European cuisines.