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Katia Reeb
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Katia grew up following her father around his commercial-size kitchen and taking naps on 50-pound flour sacks. Growing out of leaving behind eggshells in enormous batches of brioche, she is the fourth generation in a line of p√Ętissier-confiseurs (pastry chef/confectioners) and took over the family business in Atlanta, GA, Maison Robert, until its closing in July 2016.

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John C. Campbell Folk School
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