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 finaleto their special evening can be made even more unique and memorable by putting extra thought into the wedding cake.
This company bakes from scratch using REAL ingredients; nothing from a mix or stuff from a bucket. All of their cakes and fillings are make from non-GMO and/or organic ingredients!
They are committed to using Sonoma County products in peak season, by promoting their local farmers and products. Pâtisserie Angelica has confidence that you will taste the difference; as 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.
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.”
See their profile on The Cooking Channel's " Food Crafters" in the video section.
Call now at 707-827-7998 or email at email@example.com to set up your consultation and tasting.