Patisserie 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 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. Settling in Sonoma County their focus has been "Real Cakes for Real People," since we all aren't movie stars. Every cake we do deserves the same attention, 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 and Cacoa Barry School. She teaches Wedding Cakes and Advanced Decorating at the Culinary Institute of America at Greystone.