From culinary student to chef to pizzaiolo and now to baker the one thing that has stayed the same for Morgan has been her desire to learn more about what good food is and now specifically what good bread is.

In 2005, Morgan graduated from the Culinary Institute of New Orleans and moved to Acadiana where she worked as a private chef. After opening a pizzeria in 2010 and developing a strong love for pizza, she moved back to New Orleans to work with Chef Alon Shaya at Domenica and Pizza Domenica. Knowing that they had much in common, Alon introduced Morgan to Graison Gill and Bellegarde Bakery. That relationship grew into a friendship and mentorship that would ultimately take Morgan from being a chef to the head baker at Bellegarde where she has been happily working since.