At The Cakesmith we make, bake and decorate a variety of desserts for a variety of events, from birthdays to weddings, baby showers to graduations and all in-between!
Sablétine is your local French pastry shop with fine pastries, delicious cakes, and great savoury items. We focus on simple, whole ingredients with no fillers or preservatives; it's just good food! Come drop by for a coffee and a special treat today! TODAY'S LUNCH SPECIALS:
Celebrate with one of our delicious...EXTENDED SPECIALEnjoy a Nata & Espresso for $2 until April 1st...LATEST CUSTOM CAKESCheck out a few of our latest unique and creative cakes...NATA & ESPRESSO SPECIALFor a limited time enjoy a traditional Portuguese pairing...VALENTINE'S DAYIndulge your sweetheart this Valentine's Day...RYE CORN BREADIntroducing the traditional Rye Corn Bread (Broa de Centeio)....CONTEST WINNERSClick here for the full list of winners.HOLIDAY GIVEAWAYEnter for your chance to win a TRIP FOR 2 TO PORTUGAL or 1 of 20 other prizes! You have until January 4th to enter.Good Luck!
Really quaint place with delicious desserts. Highly recommend for a quick bite to eat, a date night or to pick up a hostess gift that is sure to impress. Read more
Monday to Friday 6:30 a.m. to 6:00 p.m.Saturday 6:30 a.m. to 4:00 p.m.Sunday ClosedNew! We now have edible images for cakes! Now you can get your favorite picture printed on edible paper and put on your cake. Click here for for information.Cake Photo GalleryVisit our Cake Photo Gallery.You will see a sampling of what we can make for your special event.Cake ImagesWe can turn your picture into an image to put on your cake. You can review the images here or you can bring your own picture to the bakery. Sorry we are not organized to accept digital pictures at this time.Please order your cake and edible image 3 days in advance of the day you wish to pick up the cake.Follow us on Twitter!
Ernst Strassman was born in Switzerland in 1935. Even as a young boy, a love of fine pastries and confectionary meant he was destined to pursue a career as a Patissier. This ambition led him to enroll in an apprenticeship in Geneva so, by his 19th birthday Ernst was a qualified Patissier and Confectioner.