Meghan Allison

Chief Design Officer, Founder

Born in a quaint navy town across the Puget Sound from Seattle, Meghan Allison was raised by military parents and called many places home before settling back in the Emerald City. Her passion for baking began with an Easy Bake Oven, a family recipe for “Preacher’s Chocolate Cake” and her grandmother’s sweet treats. She graduated from high school at an early age to travel abroad as an exchange student in Australia. There, it was common for students to take a year off after high school, affording Meghan the opportunity to explore alternatives to traditional education.

In 2005, she ventured to New York City to find her calling and worked in various capacities before graduating top honors with a certificate in Classic Pastry Arts from the French Culinary Institute in 2009. Meghan quickly set out to find her place in the industry. She acquired pastry positions with the city’s most reputable establishments and learned the ropes while working in high volume environments where discipline and order was key. Under the guidance of industry veterans at Del Posto and Jaques Torres Chocolate, Meghan studied classic techniques before returning to Washington state.

Back home, she refined her craft as a baker and cake decorator at Tortes N Tarts in Gig Harbor and Lead Decorator at The Peoples Cake, owned by Kaysie Lackey. Meghan found joy in a small network of young pastry chefs creating unconventional cakes under Lackey’s close mentorship. During her tenure, she experimented with inefficient pastry tools that actually decreased productivity and eventually endeavored to create a line of high-quality, ergonomic tools designed specifically for fellow pastry chefs, decorators, and home hobby bakers facing the same dilemma.

With her husband, Chris Allison, she founded Innovative Sugarworks - a line of exquisitely crafted, professional-grade culinary tools inspired and produced specifically for the Sugar Arts.