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
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
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
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.
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.