After receiving a graduate certificate in baking at the California Culinary Academy, Maura moved back to her hometown of Boston to work for many of the city’s top chefs, including Lydia Shire, Moncef Medeb, Rene Michelena, and Ana Sortun. She opened two bakeries to great acclaim: High-Rise Bread Company and High-Rise Pie Company. In 2001, she reunited with Sortun to develop the concept for Oleana, and it was then that she began to fall in love with the exotic flavors and spices for which she is now renowned. As a result of her extensive research, experimentation, travel, and “homework,” Maura has been graced with flawless reviews by local and national press, distinguishing herself as a premier pastry chef and earning the title of Boston’s Best Pastry Chef from Boston Magazine in 2003, 2007, 2008, 2009 & 2011. Sofra Bakery, which opened in August 2008, was awarded Boston’s Best Bakery in 2009 by Boston Magazine.
At Oleana, Maura’s desserts are the perfect complement to James Beard award-winning chef Sortun’s Eastern Mediterranean food. Using traditional ingredients from the Middle East — orange blossoms, rose petals, kaymek, and kadayifi — she creates contemporary versions of classic desserts from Turkey, Egypt, and beyond. Alison Arnett of the Boston Globe writes, “Maura Kilpatrick’s creations are dazzling, and often reflect the origins of the dishes on the savory side.” At Sofra, Maura’s sweet and savory pastries include everything from künefe and baklava to bakery classics like molasses cookies and seasonal fruit tarts.