Lele Patisserie

The lovely city of Santa Barbara, in the state of California, is home to Lele Patisserie. The Central Coast is one of our favorite areas to service with our haute couture wedding cakes and dessert tables. At Lele Patisserie, we work hard to provide confections of the highest possible quality. Every one of our components, from the locally sourced fruit and organic eggs to the Valhrona chocolate, Plugra butter, and Nielsen-Massey natural flavors, goes through a meticulous selection process. Because we always utilize the very finest in all we do, we are justifiably proud of the quality of our product. On request, we are able to provide baked items that are free of both gluten and lactose. We are here to assist you in any way! Your ideas for a customised and one-of-a-kind confection may become a reality with the help of our staff as they collaborate closely with you. It may be hard to plan a wedding or a party, and one of our goals is to make the experience you have working with us as stress-free as possible. Chef Lele Miranda is the owner and operator of Lele Patisserie in Chicago, Illinois. Chef Lele is a graduate of The French Pastry School in Chicago, Illinois. Lele completed the necessary professional training to perfect her abilities and produce works of art that are both aesthetically pleasing and delectably satisfying. When Lele was just knee high, she already had a penchant for pastries and baking. She and her mother would spend a lot of time together in their kitchen on the weekends baking. Lele could not have foreseen that a straightforward job in the baking sector, such as stirring a batter or dusting a pie with egg wash, would pave the way for a prosperous and fulfilling career.