Pâtisserie Angelica is a small artisan company dedicated to the fine art of pastry making. Pastry chef, Condra Easley and her staff are devoted to their art, committed to quality and true to their 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 finalé to their special evening can be made even more unique and memorable by putting extra thought into the wedding cake and accompanying desserts.
The design of the wedding cake is an opportunity for the couple to express their style. Choosing a pastry chef with technical facility and a versatile pastry background allows for a wider range of choices. Why not go beyond traditional wedding cakes, and consider the possibility of individual desserts, elaborate dessert buffets or customized specialty desserts? Pâtisserie Angelica offers this type of diversity and can provide your guests with a wonderful array of top-quality dessert possibilities.
Pâtisserie Angelica's pastries are somewhat more expensive than you might find at a typical bakery and this reflects their use of French, Belgian and artisan chocolates, fresh local dairy product that is rBST free, antibiotic free eggs that are only 48 hours old and sweet cream butter. They are committed to using local products in peak season. Pâtisserie Angelica is committed to promoting local farmers and their products. They are confident that you will taste the difference; their baked products are pure, fresh, natural and contain no preservatives, additives, trans-fats (vegetable shortenings) or stabilizers. The best way to experience this difference is to come to their shop in Sebastopol and taste samples of their cakes and desserts.
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. Upon settling in Sonoma County their focus has been on “Real Cakes for Real People.” Their philosophy is that every cake deserves the same attention to detail, whether it is for 12 guests or 300.
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 with skills classes at the British Sugarcraft Guild in England. Chef Easley teaches Wedding Cakes and Advanced Decorating at the Culinary Institute of America at Greystone to professional chefs.
Be sure to visit Pâtisserie Angelica at 6821 Laguna Park Way, Sebastopol, California, 95472.
Call (707) 827-7998 for information on hours and tasting appointments.
