INDIE CAKES by Anastasia Widiarsih

The Pastry Chef

 Anastasia started her love of baking and decorating at a very early age, watching (and occasionaly helping) her mom produced thousands of cakes and pies in her home business.   At the end of the day, mom would give her left over buttercream, slices of bread, cookie cutters, and piping bags and tips for her to play with.   She would make birthday cakes for each of her dolls, and sometimes her dog.   The smell of cakes coming out of the oven still reminds her of her childhood home.  

Later on, after studying Nutrition Science in college, she felt the need to hone her culinary skill  and attended California Culinary Academy in San Francisco.   Upon her graduation from CCA in 1996, she spent some time interning at the Ritz Carlton pastry kitchen, responsible for their tea time pastries and learning about high volume production and organization.

She continued her career as a Pastry Chef in various Bay Area restaurants, including Delfina, Bucci's, and Cafe Fanny, for 11 years, before she decided to go back to her root, cake decorating. 

The name "Indie" (short for Independence) was chosen because it is symbolic to her breaking into her own style.    It has been her greatest desire to be able to create a cake that is classic, but also one of a kind for each of her client.  

Her passion is to highlight the seasons of California by incorporating them into her designs.   With her commitment to using only the best, freshest, organic, and locally grown fruits, she hopes to support those farmers who "do it right".    Whenever possible, she uses organic, free-range eggs, organic milk, organic 'Giusto's 'flour, and organic 'Wholesome Sweetener' sugar, organic, fair-trade Sweet Earth chocolates, and the tastiest european-style butter for her cakes.