We remember the enchantment of standing on a chair at our mothers' elbow and watching as flour, sugar, and butter transformed magically into airy cake, rich frosting and flaky pie crusts. At Sugarplum Cake Shop in Paris, we want to share that homemade magic with you. Our customized cakes and desserts are handmade daily from fresh ingredients − uniting good old-fashioned quality with modern cake couture.
Taylor McLoughlin, Head Chef
At 25, Taylor is the youngest of the Sugarplums. She's cute as a button and her cheerful nature and mischievous sense of fun keeps us laughing in the kitchen. She studied baking and pastry arts in her hometown of Vancouver, Canada. Taylor loves the smell of baking banana bread, the sound of whipping meringue, and making lists. Unfortunately, she snorts when she laughs but we try not to hold it against her.
Krista Juracek, Head Decorator
As a little girl, Krista knew that she wanted to be either a writer, a florist, a carpenter, a ballerina or a marine biologist. Luckily for us, she chose to study art and be a cake designer. Krista loves scuba diving, the smell of lemons and dreams about flying. Don't be fooled by her petite frame - her intelligence, determination and tenacity make her a force to be reckoned with, i.e. she usually gets her way.
Laurel Sanderson, Everything Else!
Laurel, from Charleston, is a passionate self-trained baker with a curious mind that pushes her to constantly experiment. She is vibrant, easily distracted and just radiates Southern hospitality. With her beautiful singing voice and dramatic personality, she was born for the stage, but she treads the boards of Sugarplum instead. Laurel loves colored pencils, crinoline skirts and baking the perfect pie.