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Gold Leaf and Fig Weeding Photo Credit- Alyssa Rose Photography
Welcome to Peaches and Crème Bakery, we create custom cakes and treats for large events of all occasions. Always fresh, and always baked from scratch!
Our cakes will leave their mark on your taste buds guaranteed; baked with farm fresh eggs, and home made vanilla extract, you will taste the difference.
We cater weddings and corporate events. We offer tasting appointments and a menu only limited by your imagination. Use the "Contact Us" page for information and a free estimate.
Meet Kara-Jo Crisp; owner, operator, and head pastry chef at Peaches and Crème.
I have a love and passion for what I do. I’m a perfectionist, and while that can be quite cumbersome for me, its an asset to my clients. I have worked in storefront bakeries; both small chains and large corporations. The thing they all had in common was that they were using creative wording to let their customers believe that what they were paying for was a fresh and quality product; all the while I was scooping box mix out of a tub at best and pulling mass produced, and prepackaged cake out of the freezer at worst. I can’t blame them, it’s nearly impossible and highly unprofitable to make a whole bakeries worth of product from scratch and fresh daily. But at the same time, I couldn’t morally stand by it. We used wording like “Baked fresh daily” …. just not from scratch is what they wont tell you, and “Decorated in store” …… well we’re decorating a frozen cake with frosting with an ingredients list that’s closer to plastic than food should be.
So time after time I thanked them for the opportunity to learn, and came back to my own bakery model:
I’m going to bake it FRESH -
My rules are that a cake be no older than 48 hours by the time that I deliver it, and if that means that I stay up all night to decorate a more complex order, then that’s what happens. I also will never freeze a cake, because it does change the crumb and the flavor.
I’'m going to bake it FROM SCRATCH -
I will source the most pure ingredients that I reasonably can. I import vanilla beans to make my own vanilla extract. I use farm fresh eggs from my own free range chickens, and I go pick my own fruit locally when I can.
It’s going to come from the heart (not a jar of sugar)-
Ive spent over a decade fine tuning most of my recipes to achieve the perfect crumb texture and balance of flavor; and it shows. The second most common compliment that I receive is that its “Not too sweet”, which I think is paramount to a quality dessert. If you can’t taste the FLAVOR behind the sugar, then why eat it?
Order confident that your cakes are being prepared by knowledgeable and safe hands, in a clean kitchen
Trained in the culinary arts at the Art Institute of Atlanta
I have two amazing friends that photograph my work on occasion.
Annah Hamby of Annah Hamby Photography
Thank You for being such amazing friends and photographers!