Indie Cakes & Pastries is an artisan, made-to-order bakery in Berkeley, CA, serving throughout San Francisco, East Bay, North Bay, South Bay, Half Moon Bay, Napa Wine Country, & Northern California. We are a small batch bakery focusing on creating delicious baked goods, made with fresh, organic, and locally-sourced ingredients whenever possible. We highlight the seasons by incorporating local fruits and vegetables in our wedding cakes, cupcakes, macarons, pies, and breakfast pastries.
We love to support local producers by purchasing our fresh ingredients directly from the farmers & producers. Some of the local farms we love to work with are Yerena Farms (summer berries), Smit Farms (apples), Blossom Bluff Orchards (stone fruits), Frog Hollow Farms (stone fruits), and Rio de Parras (veggies). Our organic flours come from Keith Giusto's Central Milling Company. Our dairy products come from Challenge Dairy (butter) and Clover Stornetta Dairy (milk & buttermilk). We are also proud to use humanely-raised Glaum Cage-Free eggs in all our baked goods.
Our baked goods are custom made for weddings, birthdays, and every special event at our kitchen in West Berkeley. We do not have a retail baked shop, but you can find our baked goods at Awaken Cafe , Julie's Tea & Coffee , Actual Cafe , & every Sunday at Kensington Farmers' Market. To place an order, click here.
Anastasia Widiarsih was raised in a baking family in Indonesia. She grew up immersed in sugar, flour, and butter everyday as her mom produced hundreds of cakes, tarts, and cookies at her home kitchen. The smell of cakes coming out of the oven still brings out fond (and delicious) memories of her childhood home.
After a few years in college studying Dietetics and Food Administration (and baking many, many banana breads and chocolate chip cookies for friends), she decided to take baking more seriously. She attended and graduated from California Culinary Academy in 1996 with a degree in Baking & Pastry. She continued her training at the Ritz Carlton in San Francisco under the guidance of Paul Masse as an intern. She spent the next 12 years honing her skills and discovering her style in several well known Bay Area kitchens, including Delfina, Farallon, and Café Fanny.
In 2008, Anastasia decided to started her own bakery and opened Indie Cakes & Pastries. She has been busily (and lovingly) baking for her customers since.
Thank you for visiting our site. Please don't hesitate to contact me with any questions: email@example.com or call 510-220-3057.
I hope to see you at our shop soon!