Art of Dessert, 2018
Our Pastry Chefs

Cake Lady of Cloverdale

The Cake Lady of Cloverdale, Darrian Wagy, creates handmade custom creations for your event or celebration.

Costeaux French Bakery

A full-service bakery renowned for its world-class artisan and sourdough breads, cakes and desserts. Our bakery café in downtown Healdsburg serves made-to-order bistro cuisine and is open for breakfast and lunch daily. We are also available for private events in the evenings. The pastry chefs at Costeaux create cakes to celebrate all occasions – birthdays, weddings, holiday, anniversaries, births and more. Serving Healdsburg and the surrounding areas since 1923. –

Crumb Hither

When Shannon Heacock-Hoffman was growing up in Sebastopol, one of her favorite places to be was in the kitchen with her Mother and Grandmother baking with fruit from their small family farm, berries from their neighbors or apples grown just down the road. Through the process of baking for her loved ones and serving in her community, Crumb Hither Baked Goods was born. Crumb Hither cupcakes are now available at Oliver’s Markets and many of the Whole Foods Markets in Northern California. –

Downtown Bakery – Healdsburg

Downtown Bakery & Creamery opened in Healdsburg in 1987. The original three partners were colleagues at Chez Panisse restaurant in Berkeley. Their goal was to apply the sustainable practices pioneered by Chez Panisse at the bakery. Twenty-three years later, Kathleen and her kids continue to provide their customers with food made with the best local, organic ingredients they can find every season.

Dry Creek Kitchen

The new kid on the block, Lisa Kaufman – a graduate of the Santa Rosa Junior College Culinary program –  claims she got the job at Charlie Palmer’s Healdsburg restaurant because the other candidate didn’t show up. Set on Healdsburg’s historic tree lined Plaza, Dry Creek Kitchen mixes vibrant American cooking and world class bottlings with the intimate charm of a small town and true wine country hospitality. The inviting, recently revitalized dining room is punctuated by sculptural floral arrangements, floor-to-ceiling windows and oversized doors which open to a garden terrace, evoking wine country’s indoor-outdoor lifestyle.

Firefly Catering (Valley Ford)

Firefly Catering began in the Oakland Hills in 2003 providing catering services for social and corporate clients in the East Bay and San Francisco.  Finding inspiration from the quality ingredients coming from Sonoma County, we decided to move closer to the source and began the search for a new home base. We found the perfect spot and in 2006, we relocated our catering headquarters to a historic hotel and bar in Valley Ford in West Sonoma County. We reopened the Valley Ford Hotel and added a lively roadhouse, Rocker Oysterfeller’s downstairs.  Two years later we renovated the historic Dairyman’s Bank next door, transforming it into a one of a kind private event space.

Hazel (Occidental)

Jim & Michele Wimborough have been cooking in kitchens in the Bay Area (Zut! on Fourth, Grand Café, and Boulevard to name a few) for the past 15 years. It has been their dream to find the perfect small town (they definitely found it in Occidental!) to open their own restaurant, become part of a community and raise their 12 year old son, Graham. While Jim handles the savory aspects of the restaurant, Michele is all about the sweets. Hazel has become know for “Friday Pie Day” where Michele introduces a new, baked from scratch pies each week. Along with creating the seasonally based dessert menu, Michele bakes intricate sugar cookies, cans preserves, has garnered a reputation for the best chocolate chip cookie in West County.

IMA Cake Couture
WINNER: Best Overall

A family business providing on-demand French iconic pastries, custom cakes, modern tarts, petit-fours, macaroon tower and catering services throughout Sonoma county. Owner and Pastry Chef Isabelle Mazeaud,a French native, is a passionate chef trained in France at Ecole Nationale Supérieure de la Pâtisserie in Yssingeaux, France, the leading pastry school from renowned French Chef Alain Ducasse. She has also worked at Craftsman and Wolves, a contemporary patisserie in San Francisco, and at the acclaimed Bouchon Bakery in Yountville. –

Jackson Family Wines

As part of the Jackson Family Wines culinary team, Robert Nieto produces a vast lineup of desserts — from perfect cylinders of chocolate ganache with gold-covered chocolate or butterscotch panna cotta with candy cap mushroom meringue and sweet potato ice cream, to sculptural creations of tuile, mango cream and rhubarb sauce — as well as all manner of breads and pastries featured on menus at the various Jackson Family wineries and tasting rooms.

John Ash & CO
WINNER: Best Creativity & Originality

Casey Stone is the pastry chef for John Ash & CO. Born and raised on the Big Island of Hawaii, Casey was fascinated with food and pastry from an early age and started baking on his own when he was fourteen. Casey decided to pursue his ultimate passion; baking and pastry arts and moved to California wine country to attend the Culinary Institute of America at Greystone where he received his Baking and Pastry Arts Certificate in 2003. Casey began working at John Ash & Co. Restaurant in March of 2004, as an Assistant Pastry Chef, and elevated his craft to become head Pastry Chef in November of 2007. –

Les Pascals

Chef Pascal Merle has been a pastry chef at leading French pâtisseries like Boulangerie Follet, Pâtisserie Vial, and Henon for almost four decades, after earning his CAP in Bakery and Chocolate Making in 1981. Today, Pascal and his wife, Pascale, have opened their very own French pâtisserie in the heart of Glen Ellen, Sonoma. Chef Pascal brings a deep love for the art of pastry- making and a comprehensive understanding of the science behind it. His life’s passion is creating authentic, unique and delicious pastries for his customers. Visit for more information.

Mapi’s Cakes
WINNER: Best Presentation

Mapi is from the Andalusian region of Southern Spain where she studied decoration before taking her artist abilities to cakes. Her cake designs delighted the Spanish market until she relocated to the wine country. She now uses her ability to design and sculpt amazing sweet works of art that delight both the eyes and the palate. –

Michelle’s Corner Cakes

With 41 years of expertise in the art of baking and decorating, my specialty is custom wedding cakes. My Italian family has been baking since the 1800’s. As a fifth-generation baker, I am proud of the history behind the formal baking and decorating methods taught to me by my Father and Grandfather. In designing your wedding cake I will apply this knowledge to capture and incorporate these techniques and apply them to today’s trends. –

Moustache / Noble Folk – Healdsburg

A long time resident of Sonoma County born in Healdsburg, California. Christian Sullberg opened his first pastry cafe Moustache Baked Goods at the age of 22. Since then his commitment has been creating pastry and menus that celebrate our region & farmers. After traveling abroad to Japan his love for Japanese pastry and technique has had a major influence on his menus. After his feature on the Cooking Channel he embarked on his second project Noble Folk ice cream & pie. –

Oliver’s Market

Ron Barbata – an LA boy who fell in love with Sonoma County and great food, Ron joined Oliver’s in 1994 as a Bakery Manager. Ron is a true foodie at heart, and has been involved in the Deli, Bakery and Cheese departments in his time with Oliver’s, but his first love is the Bakery and all things chocolate.

Once Bitten

Lawyer by day and baker by night, Windsor resident Amy Hunsberger has “cookied” for years, using the finest ingredients to create delicious custom decorated royal iced cookies to surprise and delight friends and family.  Now that she has amassed an outrageous collection of cookie cutters and the skills to go with them, Amy will soon begin taking custom orders for hand-crafted cookie creations for special occasions and events.


Born in Paris and raised in the Basque country of the southern France, Chef Celine embraced her passion for pastry first in her mother’s kitchen and, later, through her formal training, apprenticeship and diploma program. After many years in Michelin-starred restaurants and hotels in France, her life-path led her career to the U.S. and California for several prestigious hotel pastry chef posts with The Four Seasons, The Peninsula and, eventually, the Ritz-Carlton where she would first collaborate with Chef Didier. As Chef and Technical Advisor to Callebaut, the world’s largest premium chocolate manufacturer, she perfected the many groundbreaking creative techniques that she now brings to Pascaline. –


Lorette Patzwald is the pastry chef at SHED in Healdsburg.  “All of our ingredients are organic,” said Patzwald. “We don’t use corn syrup. The macaroon is just the traditional coconut macaroon. It’s simple as it can be with ingredients and it’s nice and moist in the middle. The crackle cookie is held together by walnuts and chocolate dough.” She said both are egg-white based. Patzwald taught in the culinary arts program at Santa Rosa Junior College for a number of years. She is proficient in both pastry and bread baking. “I suppose that I’m hard wired for pastry and baking because I started at my mother’s side as a young child,” said Patzwald. “The emphasis on local, seasonal, responsible and organic ingredients here at SHED fuels an undying passion for it. I always feel like we’re not just feeding people, we’re nourishing them.”

Sift Dessert Bar

A modern dessert shop for gifting, treating and celebrating. With locations in Northern California’s Wine Country and San Francisco Bay Area, Sift also ships desserts nationwide. The company was established in April of 2008 when Andrea Ballus uncovered a niche for high-end dessert bars while scouring Wine Country for vendors for her Sonoma wedding. Andrea and her husband Jeff own all 5 Bay Area locations and Sift is hitting their 10th anniversary this year in April! –

Sonoma Cake Creations

Sonoma Cake Creations has been specializing in Wine Country weddings and events for over thirteen years, using fresh local ingredients whenever possible.  They pride themselves on creating cakes and custom desserts that are not only pleasing to the eye but to your taste buds as well.

Supreme Sweets

Located in Petaluma and specializing in centerpiece desserts, edible works of art, custom dessert bars and anything you can imagine. We enjoy innovation, and love a challenge. In starting Supreme Sweets, the aim was to make spectacular, one-of-a-kind designer desserts that “Wow!” everyone, every time.

The Trading Post

An authentic farm-to-table dining experience with an in-house artisan bakery, Trading Post is a celebration of regional ingredients and flavors presented in a modern, warm, convivial environment. We offer dinner Wednesday through Sunday and weekend Brunch, all featuring locally sourced produce, meats & fish by Chef/Owner Erik Johnson.  Our artisan breads are featured throughout the menu and most prominently on our signature bread board.

Willow Trees Bakery
WINNER: Most Sentimental

Willow Tree Bakery creates cakes and special desserts for every occasion. Tina Zettel, owner and cake whisperer’s adventure into baking started in her grandmother’s kitchen where they would gather together as a family to make gnocchi.  Three generations around the table, rolling dough and filling the room with love and laughter. There, in that special place, she inherited her love of baking. Tina’s grandmother encouraged her to enter her baked goods into the Sonoma County Fair, where she won first place for a Strawberry Pie.  Tina began her journey into professional baking in 2004 and that same year at the Sonoma County Harvest Fair she won the “best taste” award for both her Tiramasu cake and her French Vanilla Butter-cream.  In 2013, Willow Tree Bakery was born.

Your Sweet Expectations
WINNER: Best In Taste

Located in Cotati, where everything is made in house! Not only do they make custom cakes and cookies. Your Sweeet Expectations now has a wide variety of fine pastries, breakfast items and a sandwichery on site. Owner Carolyn Besse baked a lot with her mom as a child; it was always a special time together and a creative outlet for her. Mom planted the seed! And now her special Sweet Expectations Bakery creations are made with love and filled with joy. –

Sample photos of the cakes from The Art of Dessert, 2018.
Join us next year to sample the treats by taste!

Highlights from The Art of Dessert, 2017


For more information contact Susanne Esquivel in the Development Office at 707.800.7505.