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
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
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
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 viennoiserie, desserts, and custom cakes.
And a few questions for Sharon...
What's your spirit animal?
Umm... a dog? I'm unconditionally loyal and my long-term memory isn't the greatest. And I'll do anything for food.
What's your guilty pleasure?
Fried foods, from donuts in the morning to fried chicken at night.
What's your go-to kitchen tool?
A heavy-duty, handheld burr mixer... I can use it for everything from fixing broken ganache to making soups.
What's your favorite dessert?
Mille-feuille. I like classic French desserts, but only if done right. A good one will have a nice balance of textures. There's only a handful of ingredients, which really shows the skill of the creator.
What’s on your playlist when you’re baking?
Depending on my mood, anything from Daft Punk to Les Miserables to bossa nova.