|Sunday||1:00 a.m. to 11:00 p.m.|
|Monday||1:00 a.m. to 11:00 p.m.|
|Tuesday||1:00 a.m. to 11:00 p.m.|
|Wednesday||1:00 a.m. to 11:00 p.m.|
|Thursday||1:00 a.m. to 11:00 p.m.|
|Friday||1:00 a.m. to 11:00 p.m.|
|Saturday||1:00 a.m. to 11:00 p.m.|
About this pro
She is very kind and creative. Dessert was a success !!Oct 6, 2017VerifiedAshley G.'s reply
Thank you so much for letting me be a part of your son's first birthday party!!! It was fun creating your cakes and cookies - I definitely appreciate the room you gave me to have some fun with them! Hope to work with you again soon!
My fiancé and I had a wonderful expirence meeting Ashley! She is so sweet and very professional. We are excited to have her be a part of our wedding. The cake was delicious and the buttercream frosting was amazing! We will defenitly be booking her for all of our upcoming events!Aug 15, 2017Verified
Ashley was amazing! From the time of her quote, to the day of the event, Ashely was on top of details and ambitious to make the night flawless. I hired Ashley for a bachelor party at my house and she definitely had her hands full with the crowd that would be attending. She was ready to take on the challenge and the guys still haven't stopped talking about it! When they're spending the evening texting their wives photos of the food, you know it's pretty great! Ashley put together a multi-course meal of savory and sweet items to die for and if you have the chance...HAVE HER MAKE HER OLD FASHIONEDS!!!! I may hire her again just for those! We absolutely recommend her. She was super chill, came with everything ready to go and left the kitchen spotless! Thanks Ashley!!Aug 21, 2017Verified
greatSep 1, 2017VerifiedAshley G.'s reply
Pam - you are fabulous!! It was so lovely getting to know you through this process. Hope the wedding went off without a hitch and you've been able to take some "you" time!! Please keep in touch.
Ashley made the cake for my wedding - a tall task for some, but not for her. To say she knocked it out of the park would be an understatement. First of all the cake - this thing was the simplest, elegant, and most beautiful piece of work in pastry form that I've ever seen and tasted. Ashley's passion for her craft really shines through in her work (see the picture). And second of all the professionalism - Ashley is one bad-@$$ pastry chef, and she is an absolute joy to work with. Super responsive, super helpful, super sweet, super down-to-earth. I can't recommend Ashley enough. 6 stars!Jul 20, 2017
Photos and Videos
- What should the customer know about your pricing (e.g., discounts, fees)?All guests require different services so my quotes are not only flexible but tailored to meet the guest's needs. Unless the event is booked within 30 days, I do require a non-refundable 20% deposit upon signing of contract to hold the date and expect full payment either online the day before the event or COD the day of. If the date is booked within 30 days of the event the deposit is 50% to hold the date.
- What is your typical process for working with a new customer?First, I like to get to know my guests. Once we have communicated and I have a good understanding of their needs & expectations I will provide a first menu. Once the menu is agreed upon I will send a more accurate quote as most of my first quotes are negotiable. Second, after a quote is agreed upon, I will send the guest an invoice through Honeybook. The invoice will break down all services and costs and will also provide a payment schedule for a deposit and final payment. Guests will have access to the Honeybook invoice at all times so they can always ensure we are on the same track. After the deposit is received, then I do all the magic. Before the date of the event I will update the guest through text or email (whichever is prefered) as time rolls on and encourage the guest to check in with me as often as they like as well. Before the event I will confirm location and times of expected deliveries and event start times. Any communication needed between myself and other vendors will occur before the event as well.
- What education and/or training do you have that relates to your work?1.) Bachelor's Degree in Culinary Management from the International Culinary Institute of America at The Art Institute in Santa Ana, CA 2.) Certificate of Completion in Macaroons, Petit Fours, Bon Bons, Gateaus, and Chocolate from L'Ecole Valrhona in Brooklyn, NY 3.) Associate's Degree in Liberal Arts from Santiago Canyon College in Orange, CA