Title: Executive Pastry Chef, Owner
Company: Diane’s La Patisserie
Location: West Berlin, New Jersey, United States
Diane Nussbaum, executive pastry chef and owner of Diane’s La Patisserie, has been recognized by Marquis Who’s Who Top Business Owners for dedication, achievements, and leadership in baking.
With nearly four and a half decades of experience, Ms. Nussbaum has established a successful career in patisserie, specializing in specialty cakes. She currently excels as the owner and executive pastry chef of Diane’s La Patisserie, which she established in 1986. Her experience also includes serving as adjunct staff in the pastry department at The Restaurant School at Walnut Hill College from 2001 to 2004 and as a patisserie teacher and reading specialist for a decade. She previously taught at Roslyn Elementary in the Abington School District, as well as Hamilton Avenue and Willow Hill Elementary schools. Laying a strong educational foundation, she earned a bachelor’s degree in elementary education from Temple University in 1970, followed by a master’s degree in education with a focus on reading specialization in 1973. She also completed master’s-level coursework in counseling and guidance at the University of Maryland.
Throughout her career, Ms. Nussbaum has been featured in Philadelphia Magazine’s “Elegant Weddings” and is well-known for her charitable contributions. She donates 25 apple pies to veterans every Thanksgiving, supports school events and charities, and provides food for LGBTQ events and synagogue functions in Philadelphia. She has also volunteered at local schools and community educational sites, has taught three classes for the American National Red Cross, and is a member of the Women’s Culinary Group in Philadelphia since 1987. Additionally, her artistic talents have earned her prestigious commissions, including creating a sugar replica of the historic Bourse Building for its centennial celebration in Philadelphia and crafting miniature Cézanne sculptures described as “exquisite” for the Philadelphia Art Museum’s Cézanne exhibit. She was also one of 20 pastry chefs invited to design a celebration cake for the 20th anniversary of the Craft Festival at the Philadelphia Art Museum. The gum paste flowers, rolled fondant, and edible ribbons and lace that have become hallmarks of Diane’s La Pâtisserie were prominently highlighted in Philadelphia Magazine’s “Elegant Weddings.”
Reflecting on her path, Ms. Nussbaum started working from her home in 1982 and rented space from a restaurant before purchasing her own bakery. Her business flourished, earning accolades such as the Best of Philly Award five times. During the pandemic, she was featured in the Inquirer for creating desserts for Passover and adapted her company’s website for online orders and home delivery. This pivot allowed her to continue serving customers for weddings and events even after Passover. She takes great pride in her ability to connect with customers to create customized products to meet their specific needs. In light of her impressive undertakings, she has been honored with the Achievement Award for Women in Business, induction into The Knot Hall of Fame by XO Group Inc., Couples’ Choice Awards, and “Best Of” honors from TheKnot.com and WeddingWire.com.
Ms. Nussbaum attributes her success to her education and her experience working with people with disabilities, which has proven invaluable in the food industry. Recognizing their creativity, hand skills, and ability to learn through hands-on experiences, she has successfully trained individuals with learning disabilities to excel in baking and pastry arts, with many of her employees having been with her for over 15 years. Looking to the future, she aspires to establish a baking school for children, teaching essential skills like measuring, following directions, and completing tasks. She believes baking can foster creativity, teamwork, and practical life skills in young learners. Her vision includes encouraging parents and children to collaborate on projects, fostering stronger family connections in the kitchen. In addition, she is currently writing a biographical cookbook inspired by her adventures and experiences, which will highlight recipes rooted in Jewish heritage and holiday traditions. Ultimately, she hopes to utilize her roles to continue making a lasting impact in the culinary world.
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