Primrose Bakery has won 1st place awards for Best Wedding Cakes from Pleasanton Weekly, Diablo Magazine, The Daily Review and KRON 4 , as well as 1st place in the “Toasts and Tastes of Fall” Culinary Competition at Castlewood Country Club in 2013. Chef Jessica Eiland is classically trained as a European Baker and uses mainly French, Belgian and Italian recipes and techniques. Many of our ingredients are actually imported from Europe. Our Belgian dark chocolate ganache and Italian meringue buttercream have brought a warm hush over many a wedding reception. We use the finest Swiss fondant, which decorates to a superb finish. Our staff of skilled artists uses as many hundred year old secrets as they do cutting edge techniques to deliver something well-founded, and yet dazzling!
Primrose Bakery also offers dessert bar services, which include mini éclairs, lemon bars, mini fruit tarts, napoleons, cupcakes, French macaroons, petit fours and a variety of other treats and pastries.
Primrose Bakery also offers mini cake towers or cupcake towers with a topper cake.
Lastly, Primrose Bakery offers several gluten free, sugar free and vegan options to satisfy health requirements or dietary preferences.
Ask us about delivery, fountain rental or plateau rental
To schedule a consultation and tasting, call (925) 249-1261 or email email@example.com