Lynn Frisbee

Delectable Desserts

Phone: (585) 820-4272


35 Fourth Ave
Rochester, New York 14612



Where were you born and raised?
I was born in Buffalo NY. My dad was finishing Dental School at the time. He then entered the Air Force and we movedto Shreveport, LA until I was 4 1/2, and then we moved to Rochester.

What was your introduction to cooking/baking?
My first introduction to baking was my family; my mom and my grandmothers.

Where and how did you train?
I am self taught. I got my love of cooking from my mom. She always worked hard to give us a fairly eclectic palate from the time we were young. The rest I learned myself. I was an art major in school and when the dust from life settled, baking was my artistic outlet.

Have you always been a chef?
I spent almost 30 years of my life as a Dental Assistant, most of that working alongside my Dad. I had always baked for my family and friends, but at that point in my life it was a hobby.

If you own your own business(s), when did you open and what inspired you to go out on your own??
This is actually the second incarnation of me having my own bakery. After 16 years chairside with my Dad, I decided that maybe it was time for me to try to live my dream. I had the blessing of my Dad to leave and do my thing. My late husband and my son helped me build my first kitchen in the basement of our home. I baked happily for about 10 years until the tragic loss of my husband. I needed to go back to my first profession, that could give me the necessities I would need to move forward. Fast forward to when I met my current husband Lee, and after 7 years of Dental Assisting, I decided I needed to get back to what made my heart happy. In 2017, my husband helped be build my new kitchen and I started over.

Where do your recipes come from?
My recipes are a compilation of family recipes, googling and a lot of trial and error. I am what I affectionately describe as a “fly by the seat of my pants” cooker and baker. Nothing ever follows a recipe religiously because I look at it and think, “what if I did this or changed that.”

Is there a chef you admire the most?
Nobody in particular. I follow a bunch of bakers from all over the world on Instagram. I use their examples to fuel my imagination and give me things to aspire to.

When you’re “off the clock” do you like preparing meals for friends and family or do you prefer someone else to do it?
Oh no…I love to cook for family and friends. I come from an Italian family. We feed those we love – it can cure anything from not feeling well to heartbreak.

You have a day to eat anything you want. What will your menu look like?
Granola French toast from Jines for breakfast, my favorite meal of the day. I would be very happy grazing, charcuterie board style for the remainder. I love the sweet with the savory the most. Sharp cheeses with sweet fruit and crusty bread. Dessert for me would be trifle or anything with fruit and cream.

What is your favorite thing to bake?
I struggle when I’m asked to choose just one. For my own enjoyment I would choose an apple crisp or tart.

What are your best and worst skills? List a baking/decorating skill you have mastered and one that, no matter how hard you try, you just haven’t been able to get the hang of.
I guess I would say my best skill is my attention to detail. I work very hard to make the things I bake look as delicious as they taste. My worst skill…lemon meringue pie. I can never get the meringue to seal and not make the pie soupy, LOL!

Is there a handy baking utensil that you absolutely can’t do without?
My grandmothers rolling pin. I’ve never been able to find a better one.

Besides baking, what are your other hobbies?
I love to build things in my yard, gardening, and reading.

Please include any other things you’d like to share.
I like being able to make others happy. Doing what I love, is the cherry on top.