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Sugarbloom Bakery

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Los Angeles, CA

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Work Culture at Sugarbloom Bakery

Our Story

A native Angeleno (by way of Taiwan), chef/owner Sharon Wang grew up in the Arcadia and attended UCLA. She started her career in interactive design, co-founding Media Revolution in Santa Monica with friends from college. In 2003, after 10 years as an art director and creative manager, she followed her sweet tooth to the Culinary Institute of America in the Napa Valley and began working for chef Thomas Keller while training in pastry there. Sharon rose through the ranks of the Thomas Keller Restaurant Group, first in Napa Valley and then New York City, baking breads and pastries for The French Laundry, Per Se, Ad Hoc, and Bouchon Bistro and Bakery. She was promoted to head pastry chef of Bouchon in Yountville, and then, returning home, Bouchon in Beverly Hills. After nine years with chef Keller, Sharon struck out on her own, first consulting for restaurants and later starting Sugarbloom Bakery in 2012. Sharon’s classic French training and extensive experience and exposure as well as her upbringing in multicultural and ethnically diverse Los Angeles are reflected in Sugarbloom’s viennoiseries, desserts, and custom cakes.

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