About Ginamarie

Ginamarie Kinney Anderson grew up in an Italian family where baking was a way of showing love. She began baking as a child and eventually followed that passion to Le Cordon Bleu in Minneapolis, where she trained in the science and craft of pastry and chocolate.

Her work took her from Minnesota to Florida and beyond, learning from chefs from Denmark, France, and Belgium. After years of experience — including several seasons as pastry chef at Wild Rice Restaurant in Bayfield — she felt called to build something of her own.

Today, Harbor House Sweets is her small‑batch chocolate and pastry kitchen in Washburn, Wisconsin, where everything is made with intention, technique, and a deep love for the craft.