About
Because our Italian food and bakery delivers everything about food and desserts for your special occasion and has been proven to have the best food and desserts.!
Highlights
Details
Delivery
Cake stand rental
Number of cake tiers
Icing type
Number of servings
Cake flavor(s)
Level of service
Cake styles
Cake type
Photos and videos
Reviews
Willson P.
Frequently asked questions
What is your typical process for working with a new customer?
Give everyone good prices and great food most important good customer service.
What education and/or training do you have that relates to your work?
I was born in a small town in Michoacan, Mexico, and I moved to California to pursue a Baking career. I'm been in the baking and pastry business since 1998. During the time I have been taking classes, I went to a community college to sharpen my knowledge, and become a pastry chef. I have created a successful bakery business thanks to my great recipes, my loyal customers to this day.
I have six gold medals, three silver, and two bronze from the competition in the Sonoma County Harvest Fair.
At the beginning of this year, my family and I moved to this area to relocate our business to Sacramento, and Yolo County. Tia Judith Confection.
Do you have a standard pricing system for your services? If so, please share the details here.
Yes, I do for Catering service runs from 25 dollars per person, Buffet style, up to $45 depending on what the customer orders and what package they get.
Wedding cakes and special occasion cakes are separated, but I also work with people depending on their needs.
Mini Desserts, for dessert tables, are by the dozen, depending on the choices and how many people.
How did you get started in this business?
Since I was a little girl, I have wanted to be a cake decorator or a baker.
I have always enjoyed cooking since I grew up in a big family of fifteen siblings.
And I started collecting recipes from the family to keep a very Authentic Purepecha family recipe from our indigenous culture.
What types of customers have you worked with?
Everybody, but mostly Latinos and Americans,
Italian Americans.
I have a big group of customers from India as an addition.
Italians are always welcome, too; since my husband is Italian, we offer Italian food. I will be uploading some pictures once I'm allowed.
Describe a recent event you are fond of.
September was a big month in Sacramento four day event in the Cal- Expo with Foodland event. it was very successful we look forward to next year.
What advice would you give a customer looking to hire a pro in your area of expertise?
My customer's advice would be to compare prices.
To taste the kind of food they are looking for their special occasion. Most importantly, to talk to someone in person.
What questions should customers think through before talking to pros about their needs?
1- how many invitations they will be sending out.
2-How many people are inspecting.
3-Flavors, Colors, them, whether, distance, venue, setup, are children included, food allergies, etc.