Mark opened Café à la C’Art in 1998 and has overseen its growth from a small catering company and lunch spot to expanded offerings including weekend brunch and full dinner service four nights a week.
With skill, creativity and an insistence on the finest ingredients, Lora fills the vintage pastry case with a rotating variety of delights. She enjoys the challenge of mastering new dishes, as well as her signature creation Chocolate Bomb, a chocoholic’s delight of chocolate cake, chocolate genache, and chocolate mousse.