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Pâtisserie Angelica is a small artisan company dedicated to the fine art of pastry making. We are devoted to our art, committed to quality and true to our vision.
Creative customization is what sets Pâtisserie Angelica apart. No longer is the cake considered lightly in the scheme of a wedding. Couples are finding the grand finale to their special evening can be made even more unique and memorable by putting extra thought into the wedding cake.
The design of the wedding cake is another opportunity for the couple to express their own style. Choosing a pastry chef with a technical and versatile background enables one to expand their choices. It will take you beyond traditional wedding cakes and open up a new world of individual desserts, elaborate dessert buffets or customized specialty desserts.
Our pricing reflects the use of French, Belgian and artisan chocolates, fresh local dairy product that are rBST free, antibiotic free eggs that are only 48 hour old and sweet cream butter. We are committed to using Sonoma County products in peak season. We promote our local farmers and their products. Pâtisserie Angelica has confidence that you will taste the difference; as our baked products are pure, fresh, natural and contain no preservatives, additives, trans-fats (vegetable shortenings) or stabilizers.
Owners and cake artists Condra Easley and Deborah Morris moved from Aspen Colorado to Sonoma County in 1995. In Aspen they provided cakes for Hollywood celebrities, media moguls and vacationing executives.
Chef Easley received her formal training at several prestigious pastry houses in Paris including Fauchon and La Maison du Chocolat. Additional studies have includes stints at Callebaut College, Cacoa Barry School and skills classes with the British Sugarcraft Guild in England. She taught Wedding Cakes and Advanced Decorating at the Culinary Institute of America at Greystone to professional chefs for 12 years.
Most currently Condra was featured on the Cooking Channel’s “Foodcrafters.” They did a profile on Patisserie Angelica for their series regarding artisan food producers. Their cakes are consistently featured in major wedding magazines and Condra’s designs regularly appear in Bride’s Magazine “Most Beautiful Cakes in America.” Their cakes have also appeared on “Platinum Weddings” and “Who’s Wedding is it Anyway.”
You may view our FoodCrafter video in the "Video" section.
Call us now at 707-827-7998 or email us at firstname.lastname@example.org to set up your complimentary consultation and tasting.
Patisserie Angelica is a wedding cake design studio and patisserie from Sebastopol, CA. We service weddings throughout the local area, including Sonoma County, West County, Napa County, Sausalito, Tiberon , and Bodega Bay. Patisserie Angelica is a professional wedding cake design studio that has been part of the Wine Country wedding industry for 18 years years. We specialize in custom cakes, desserts tables, table top cakes, cupcakes, French macaron, petit fours, groom's cakes.