Meet Sandra 

The Chef and Owner of Gipsy Hill Bakery. Sandra Adu Zelli hails from London England, where she grew up picking wild blackberries and apples in her family home on the english countryside. I began learning from an early age how to make delicious food from simple, local, hand picked ingredients.

She went on to study and complete a culinary education at The Colchester Institute. After years of working with talented chefs such as Jane Smyth, Bea Vo, Tom Kerridge of The Hand & Flowers, Jun Tanaka of The Ninth Restaurant, and Yotam Ottolenghi of famed Ottolenghi she moved to Santa Barbara in 2008. It was here she rediscovered her love of food and the bounty of world class produce available via the Farmers Market.

She was able to expand her knowledge and passion for creativity by working with chefs such as Ramon Valazquez of the wildly successful and popular Corazon and his latest restaurant The Project. Sandra was an integral part as the opening chef/pastry chef at Handlebar Coffee Roasters food program.

She soon after decided to launch Gipsy Hill Bakery to realize a longheld dream to be an entrepreneur and share her love of good food with as many people as she can with her locally inspired, created recipes.

Sandra Adu Zelli lives in Santa Barbara with her husband and 2 children. She is more often than not, found foraging at the local Farmers Markets creating delicious seasonal food with the incredible organic produce.

Always learning, she’s currently perfecting Sourdough Bread in her test kitchen at home.