Who is Don? I am an ACF Certified Working Pastry Chef (CWPC) working in the baking and pastry field for over 25 years. I graduated top of my class (actually the second highest GPA) from Baltimore’s International Culinary College, the top pastry art school in the US at the time. Earned an AA in Pastry Art and Science. I’ve worked on both coasts in donut shops, pastry kitchens, restaurants, hotels and of course casinos. Baking for the high end clients: Jay Leno, Graham Kerr, Julia Child, the Prince of Malaysia, Japanese Royalty, and most important of all; my wife Sally and my kids Christopher and Melissa. Was the opening Pastry Chef at the prestigious Palace Hotel in San Francisco. I’ve always enjoyed competing in pastry competitions. In 1995, while serving as Executive Pastry Chef of Caesars, I spent many weekends in L.A. working in various kitchens including Spagos (Wolfgang Puck’s place) preparing to represent California in the Culinary Olympics. In the 1996 Olympics in Berlin our team won the gold and ranked as the 5th best group of chefs in the world (...ok... I’m kinda proud of that one). In 1998 I won the position as Pastry Chef for the 2000 Olympic Team California. As I traveled with the team I became very aware of what other pastry chefs and restaurants prepare and serve. I was sad to realize how many of our local eateries offered product from the large food distributers that comes frozen (for who knows how many years) and is served in so many other local restaurants. I understand not every one can afford an on staff pastry chef — SO — I left the Casinos to start "Dons bakeshop." We been doing Wholesale baking for the last 5 years and our ready to go retail. Our intent is to be the locals pastry department regardless of your business size or sales volume. We prepare all our products from scratch to your specifications. So before you order your next Jon Donair type mousse cake anyone can pick up at any supermarket, consider the fresh alternative, from YOUR pastry department, Dons bakeshop.

What is our goal? To provide the fresh (scratch made) alternative to frozen cookie cutter type pastries. As I often say "God made the ingredients we just put ‘em together." Our challenge is to keep it affordable, allowing you to make a reasonable profit without the need to gouge your customer. Our primary goal is to help you satisfy your customers, they always remember the last course.

What exactly do we do? Restaurant desserts, Sunday brunch, breakfast pastries, cookies & brownies, wedding cakes and so much more...start turning pages...if you don’t see what you want just ask and we’ll see what we can do.