Marie Shannon

I first studied culinary arts in Seattle Washington. I interned at the Regent Beverly Wilshire and loved making fine breads and pastries with world-class chefs. After moving back to Seattle, I produced desserts for many small restaurants learning the importance of close contact with my clients.

Then it was back to Los Angeles to work at LAX and small bakeries. Eventually I landed a position at the Ritz Carlton Laguna Niguel and trained with elite pastry chefs from around the world. Their knowledge of ingredients developed my palate.  No expense was spared, the quality of ingredients was amazing, and the teams creativity was evident in every item. 

After leaving I founded an organic bread bakery. We sold hearth-baked organic bread and pastries. After selling and moving to Ventura, California I became the head pastry chef at Sherwood Country Club. I stayed for about 4 years before deciding to make the leap and launch Marie Shannon Confections.

I have a commitment to quality and will always have respect for my clients.  It is always an honor to be part of their special event.

My commitment to quality and to respecting my clients means we make gourmet organic confections, meeting and exceeding your expectations.

I craft gourmet organic wedding cakes, birthday cakes, or organic gourmet cakes and pastries on site for business events, or wholesale to select outlets.

Please peruse some sample Cakes & Confections, read kind words from past clients in Testimonials, or see a Photo Gallery for some images.

Say no to cupcakes!

Marie Shannon, Chef & Founder

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