Stephanie Gallan grew up in New Jersey. She became interested in baking at an early age and, following high school, attended the French Culinary Institute in New York. After graduation, Stephanie joined Butter Restaurant in New York City, working as a pastry assistant to Iron Chef Alexandra Guarnaschelli. Stephanie worked her way up to pastry sous chef very quickly. She also met her husband Jay, who was working the garde manger station in that kitchen.

In 2012, Stephanie started Angie Bakes, a cake-decorating business named after her mother, Angela. She returned to Butter in 2014, and in 2015, on a whim, she and her husband moved to New Orleans. Stephanie joined Link Restaurant Group’s executive pastry chef Maggie Scales as a pastry cook the same year. In 2016, Link Restaurant Group took over La Boulangerie, and following the expansion into the established Uptown bakery, Stephanie was promoted to pastry sous chef. In 2018, Stephanie’s husband was pursuing a professional opportunity in New York City, and the family, which now included a two-year-old, moved back North. Stephanie expanded her experience working at Mahzedar Bakery and eventually re-joined her original culinary family at Butter. When the pandemic hit in 2020, Stephanie was laid off. In May of 2021, Stephanie accepted Chef Maggie Scales’ offer to return to New Orleans as sous chef at La Boulangerie once again. In October 2022, Stephanie was promoted to Chef de Cuisine. In this position, she especially enjoys developing team members, supporting their professional growth, and all aspects of pastry production for six restaurants and a busy neighborhood bakery.