An Angeleno by way of Taiwan, chef/owner Sharon Wang grew up in Arcadia and attended UCLA. She started her career in interactive design — spending 10 years as an art director and creative manager at Media Revolution, a company she co-founded in Santa Monica — before following her sweet tooth to the Culinary Institute of America in 2003. Sharon began working for Thomas Keller while in the Napa Valley, baking breads and pastries there and in New York City for The French Laundry, Per Se, Ad Hoc, and Bouchon Bistro and Bakery. She was later promoted to the 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, starting Sugarbloom Bakery in 2013. Sharon’s classic French training and extensive experience mixed with her multicultural LA roots are reflected in her viennoiseries, pastries, and cookies. Today Sharon and the Sugarbloom Bakery team bake LA's best croissants out of our Glassell Park commissary for cafe partners and retail customers across the greater LA area.