Patisserie Angelica
Patisserie Angelica
6821 Laguna Park Way
Sebastopol, CA 95472
6821 Laguna Park Way
Sebastopol, CA 95472
Sonoma County's Premier Patisserie
Patisserie Angelica is an award winning 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.
All of our products are crafted utilizing old world methods; prepared from scratch then hand cut, hand formed and hand filled.
We are dedicated to using Sonoma County products in peak season. We promote sustainable agriculture, relying on our local farmers and vendors. At Patisserie Angelica we do what we can to help our environment by recycling, composting, using real dishes instead of paper in our retail and using many recycled products.
Our commitment to you; all of our baked goods are fresh, natural, no preservatives, no artificial flavors, no artificial colors, no additives, no stabilizers, no high fructose corn syrup and no hydrogenated vegetable trans fats! We search out the highest quality ingredients available on the market. We have confidence you will taste the difference!
We specialize in bake goods that are non-GMO and/or organic. We use organic butter and dairy, organic local eggs organic sugars and flour, French, Belgian and Swiss chocolates and sea salt.
Love high tea? Come to our lovely West County High Tea. Call for reservations.
Open Thursday, Friday, Saturday and Sunday from 10 am to 5 pm.
Keywords: bakery, weddings, wedding cakes, birthday cakes, cakes,specialty cakes, chocolates, mail order cakes, patisserie, desserts,catering, coffee, tea, breakfast, pastries, croissant, scones, gluten free, organic, non-GMO, tea parties, high tea, coffee shop
Patisserie Angelica is an award winning 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.
All of our products are crafted utilizing old world methods; prepared from scratch then hand cut, hand formed and hand filled.
We are dedicated to using Sonoma County products in peak season. We promote sustainable agriculture, relying on our local farmers and vendors. At Patisserie Angelica we do what we can to help our environment by recycling, composting, using real dishes instead of paper in our retail and using many recycled products.
Our commitment to you; all of our baked goods are fresh, natural, no preservatives, no artificial flavors, no artificial colors, no additives, no stabilizers, no high fructose corn syrup and no hydrogenated vegetable trans fats! We search out the highest quality ingredients available on the market. We have confidence you will taste the difference!
We specialize in bake goods that are non-GMO and/or organic. We use organic butter and dairy, organic local eggs organic sugars and flour, French, Belgian and Swiss chocolates and sea salt.
Love high tea? Come to our lovely West County High Tea. Call for reservations.
Open Thursday, Friday, Saturday and Sunday from 10 am to 5 pm.
Keywords: bakery, weddings, wedding cakes, birthday cakes, cakes,specialty cakes, chocolates, mail order cakes, patisserie, desserts,catering, coffee, tea, breakfast, pastries, croissant, scones, gluten free, organic, non-GMO, tea parties, high tea, coffee shop
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Interview Q&A
How long have you been in business?
We have been in beautiful Sonoma County for 21 years.
What is your primary product or service?
We are a non-GMO and organically focused patisserie specializing in celebration cakes, individually designed desserts, chocolate, wedding cakes, dessert tables and sculpted cakes. Walk into our retail shop and be transported to Paris. We feature organic Taylor Maid coffees and French teas from Mariage Frères Paris. Our beautiful flower laden outdoor deck is the perfect stop for morning desserts or an afternoon rest.
How did you first become interested in your line of business? (if owner) - What is your background? (If owner or store manager)
I received my formal training from several prestigious pastry houses in Paris including Fauchon and La Maison du Chocolat. I starting my quest with breads, then moved into pastry making working at several restaurants and hotels in Aspen. I opened my own wholesale bakery in 1991 in Aspen. Moving to Sonoma County in 1995 my sister Debbie and I opened our first patisserie in Santa Rosa.
How do you differentiate yourself from other businesses in your category and area?
We are a small artisan shop, family owned and dedicated to what we do. We just love it! Our move to being non-GMO and organically focused is a result of our own personal eating habits and wanting to support our environment with fewer synthetic pesticides. We have moved to plant based natural colors for our products as well. For 21 years we have worked locally with growers and farmers to flow with the seasons. We are excited that has grown even more since there are more local farmers than ever.
How many locations do you have and do you have plans to expand?
One
What type of payments do you accept?
Visa, MC, check and cash
Which areas do you service?
Sonoma and Napa
Who owns your company or runs daily operations?
Condra Easley Deborah Morris Siblings and business partners
What are your hours of operation?
Thursday through Sunday 10 am to 5 pm
What is the best compliment anyone can give you?
You can just taste the love!
What is your favorite quote or Bible verse?
Without change there is not growth
We have been in beautiful Sonoma County for 21 years.
What is your primary product or service?
We are a non-GMO and organically focused patisserie specializing in celebration cakes, individually designed desserts, chocolate, wedding cakes, dessert tables and sculpted cakes. Walk into our retail shop and be transported to Paris. We feature organic Taylor Maid coffees and French teas from Mariage Frères Paris. Our beautiful flower laden outdoor deck is the perfect stop for morning desserts or an afternoon rest.
How did you first become interested in your line of business? (if owner) - What is your background? (If owner or store manager)
I received my formal training from several prestigious pastry houses in Paris including Fauchon and La Maison du Chocolat. I starting my quest with breads, then moved into pastry making working at several restaurants and hotels in Aspen. I opened my own wholesale bakery in 1991 in Aspen. Moving to Sonoma County in 1995 my sister Debbie and I opened our first patisserie in Santa Rosa.
How do you differentiate yourself from other businesses in your category and area?
We are a small artisan shop, family owned and dedicated to what we do. We just love it! Our move to being non-GMO and organically focused is a result of our own personal eating habits and wanting to support our environment with fewer synthetic pesticides. We have moved to plant based natural colors for our products as well. For 21 years we have worked locally with growers and farmers to flow with the seasons. We are excited that has grown even more since there are more local farmers than ever.
How many locations do you have and do you have plans to expand?
One
What type of payments do you accept?
Visa, MC, check and cash
Which areas do you service?
Sonoma and Napa
Who owns your company or runs daily operations?
Condra Easley Deborah Morris Siblings and business partners
What are your hours of operation?
Thursday through Sunday 10 am to 5 pm
What is the best compliment anyone can give you?
You can just taste the love!
What is your favorite quote or Bible verse?
Without change there is not growth
Contact Patisserie Angelica:
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