
With a flair for transforming flour, sugar and creativity into edible art, Diane Nussbaum has cultivated a lifelong career at the intersection of tradition, craftsmanship and innovation. As the executive pastry chef and owner of Diane’s La Patisserie, she has built a beloved business rooted in the idea that dessert can be both personal and extraordinary. Her work in fine baking reflects a deep respect for culinary detail and a gift for connecting with others through taste and artistry.
Ms. Nussbaum earned a bachelor’s degree in elementary education from Temple University followed by a master’s degree in education with a concentration in reading specialization, also from Temple. She continued her graduate studies in counseling and guidance at the University of Maryland. Her background in education, combined with her early work supporting individuals with disabilities, laid a unique foundation for her later success as a pastry chef, allowing her to blend precision, patience and empathy into her culinary practice.
Before founding her bakery, Ms. Nussbaum worked for a decade as a reading specialist and elementary school teacher in schools such as Roslyn Elementary, Hamilton Avenue Elementary and Willow Hill Elementary. A period living abroad in Italy during her husband’s military service offered new inspiration and eventually led to an unexpected career pivot. Upon returning to the United States and settling in New Jersey, she found herself unable to secure a teaching position in her specialty. Encouraged by friends and neighbors who praised her homemade desserts, she began baking for local events and clients. What began as a side endeavor quickly evolved into a full-fledged business when she opened Diane’s La Patisserie.
Over the years, Ms. Nussbaum has become known for her custom-designed special occasion cakes, particularly wedding and celebration pieces adorned with gum paste flowers, rolled fondant, and hand-sculpted edible details. Her work has been featured in Philadelphia Magazine’s “Elegant Weddings” and celebrated in both artistic and culinary circles. She was commissioned to create a sugar replica of Philadelphia’s historic Bourse Building for its centennial and crafted miniature Cézanne sculptures for an exhibit at the Philadelphia Art Museum, which were praised as “exquisite.” She was also selected as one of 20 chefs to design a cake for the 20th anniversary of the Craft Festival at the same museum.
Ms. Nussbaum is a longstanding member of the Women’s Culinary Group in Philadelphia, contributing her voice and skills to a network of women supporting culinary excellence. She also shares her talents through civic engagement and philanthropy. She donates apple pies to veterans on Thanksgiving, supports LGBTQ events and school-based charities and teaches baking classes for The American National Red Cross and community education programs.
Looking to the future, Ms. Nussbaum plans to open a baking school for children, creating space for culinary exploration and education in a nurturing environment. She is also writing a biographical cookbook inspired by her Jewish heritage and decades in the kitchen. Through these next ventures, she hopes to continue inspiring joy, tradition, and creativity, one recipe at a time.