Wedding Bakery

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I learned to love baking in my mother's farmhouse kitchen. The desserts she made were simple, comforting, and always delicious - with just the right amount of sweetness.

Even though I grew up to pursue a career in graphic design, I never lost my love of cooking, entertaining, and creating to-die-for desserts.

In 1994, I began a friendship and working relationship with a local chef who was launching a catering business. For four years, I worked on her crew in many capacities but primarily as her pastry and dessert chef. In the fall of 1997, she asked me to try my hand at wedding cakes. After doing a couple, I realized that they were unique in the dessert world, and that I needed professional training to do them properly. In February 1998, I attended the Culinary Institute of America at Greystone, and was most fortunate to study under Condra Easley, Executive Pastry Chef and owner of Patisserie Angelica in Sebastopol, CA. From her I learned to work with rolled fondant, using only the finest imported from Switzerland, and to create wedding cakes that satisfy on all levels.
Ever since, I have brought smiles to many faces with my cakes and desserts, and am pleased to offer my services to you.

- Sharon Robinson

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