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About Me

A native of Oregon, Megan Bamford found her calling to cuisine when she was just a tot. At the age of 18 she enrolled in Oregon Coast Culinary Institute in Coos Bay, Oregon and embraced her new career with passion. In 2012, Megan joined The Vintage Club in Southern California as a Line Cook and was exposed to a variety of foods that would fuel her passion for cooking.

In July of 2013, she was named Pastry Chef on Team USA, a role in which she will always consider being one of the most rewarding experiences in her life. In Fall of 2014 Megan earned an opportunity to work at Farmington Country Club in Charlottesville, Virginia as Assistant Pastry Chef. She believes that cooking with fresh ingredients and having a positive attitude are the most powerful tools in the kitchen. Most recently Megan traded her chef coat for a lab coat and studied Food Science and Micro Biology at Penn State. From the chemistry of leavening to protein coagulation Megan has discovered that the laboratory and the pastry kitchen have a lot in common.

As of May 2017 Megan finally made her way back to west coast to open Bamford Bakeshop with her family.

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