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  <body-html>&lt;blockquote&gt;
		&lt;p&gt;&amp;#8220;In the cookies of life, sisters are the chocolate chips.&amp;#8221; 
          &lt;span class=&quot;author&quot;&gt;&amp;#8212;Author Unkown&lt;/span&gt;&lt;/p&gt;
	&lt;/blockquote&gt;


	&lt;p&gt;Sisters and cake artists Condra Easley and Deborah Morris moved from &lt;em&gt;Aspen, Colorado&lt;/em&gt; to Sonoma County in 1995. In Aspen they provided cakes for Hollywood celebrities, media moguls and vacationing excutives. Kevin Costner, Cher, Lee Iacocca, Goldie Hawn, Michael Eisner, Richard Wagner and Jill St. John turned to Condra for sweets. The sisters also made desserts for many restaurants and hotels.&lt;/p&gt;


	&lt;p&gt;Upon settling in Sonoma County their focus has been retail, wholesale and mail order. They quickly garnered fame for their visually stunning wedding cakes. In 2004 they relocated to the wonderfully quirky town of Sebastopol.&lt;/p&gt;


	&lt;p&gt;Pastry Chef Condra Easley received her formal training at several prestigious pastry shops in Paris including &lt;strong&gt;Fauchon&lt;/strong&gt; with Pierre Herme and &lt;strong&gt;la Maison du Chocolat.&lt;/strong&gt; Her educational background includes studies at &lt;em&gt;Cacoa Barry School&lt;/em&gt; in France, &lt;em&gt;Callebaut College&lt;/em&gt; in Belgium and skills classes with the &lt;em&gt;British Sugar Craft Guild&lt;/em&gt; in England. Chef Easley is an adjunct instructor for the &lt;em&gt;Culinary Institute of America&lt;/em&gt; at Greystone in St. Helena. She teaches advanced decoration and wedding cake design to professional chefs.&lt;/p&gt;


	&lt;p&gt;Deborah Morris lends her creative hands with all aspects of the business including designing and creating their award winning wedding cakes.&lt;/p&gt;


	&lt;p&gt;In the style of her European teachers, Condra believes that great pastry is about bringing together perfect ingredients to create intense, memorable and above all, deeply satisfying flavors. Patisserie Angelica has been featured in many major bridal, cooking and trade magazines. Condra&amp;#8217;s recipes have appeared in Bon Appetit, Chocolatier, Food and Beverage World and Modern Baking magazines.&lt;/p&gt;


	&lt;p&gt;For more information and press please visit their website at &lt;a href=&quot;http://patisserieangelica.com/patisserieangelica.html&quot;&gt;www.patisserieangelica.com&lt;/a&gt;&lt;/p&gt;</body-html>
  <created-at type="datetime">2007-01-08T13:38:18-08:00</created-at>
  <handle>about-us</handle>
  <id type="integer">19152</id>
  <published-at type="datetime">2007-01-08T13:38:18-08:00</published-at>
  <shop-id type="integer">13846</shop-id>
  <template-suffix nil="true"></template-suffix>
  <title>About Us</title>
  <updated-at type="datetime">2007-04-01T11:28:04-07:00</updated-at>
  <body>          bq. &quot;In the cookies of life, sisters are the chocolate chips.&quot;
          %(author)--Author Unkown%



Sisters and cake artists Condra Easley and Deborah Morris moved from _Aspen, Colorado_ to Sonoma County in 1995. In Aspen they provided cakes for Hollywood celebrities, media moguls and vacationing excutives. Kevin Costner, Cher, Lee Iacocca, Goldie Hawn, Michael Eisner, Richard Wagner and Jill St. John turned to Condra for sweets. The sisters also made desserts for many restaurants and hotels.

Upon settling in Sonoma County their focus has been retail, wholesale and mail order. They quickly garnered fame for their visually stunning wedding cakes. In 2004 they relocated to the wonderfully quirky town of Sebastopol.

Pastry Chef Condra Easley received her formal training at several prestigious pastry shops in Paris including *Fauchon* with Pierre Herme and *la Maison du Chocolat.* Her educational background includes studies at _Cacoa Barry School_ in France, _Callebaut College_ in Belgium and skills classes with the _British Sugar Craft Guild_ in England. Chef Easley is an adjunct instructor for the _Culinary Institute of America_ at Greystone in St. Helena. She teaches advanced decoration and wedding cake design to professional chefs.

Deborah Morris lends her creative hands with all aspects of the business including designing and creating their award winning wedding cakes.

In the style of her European teachers, Condra believes that great pastry is about bringing together perfect ingredients to create intense, memorable and above all, deeply satisfying flavors. Patisserie Angelica has been featured in many major bridal, cooking and trade magazines. Condra's recipes have appeared in Bon Appetit, Chocolatier, Food and Beverage World and Modern Baking magazines.

For more information and press please visit their website at &quot;www.patisserieangelica.com&quot;:http://patisserieangelica.com/patisserieangelica.html</body>
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