BEAUTIFUL. DELICIOUS. PROFESSIONAL.
The White Apron Pastry Co. is a boutique cake studio located on the beautiful Naramata Bench in the Okanagan, in British Columbia. We specialize in weddings and custom celebration cakes.
Our focus is on unique and delicious cakes, cupcakes and cookies, all designed, baked and decorated from scratch.
We service and deliver throughout the South Okanagan. We are more than happy to work with clients outside of the area, headed to our beautiful Okanagan for a destination wedding.
The White Apron is proud to have an inspected, insured commercial kitchen. The new commercial studio is a private facility (not open to walk in business) located on the family’s orchard, where 3 acres of Fuji, Gala and Spartan apples are grown just outside the kitchen doors. The White Apron produces a delicious fresh apple juice, called Naramata Natural Juice, and we will be selling our juice at the Naramata Farmer’s Market alongside The White Apron pastries every Wednesday.
In 2013, The White Apron Pastry Co. opened its doors, in a tiny 400sq ft storefront in downtown Penticton. For two years, pastry chef/owner Amanda Perez baked all-butter croissants, brioche cinnamon rolls, rainbow-hued French macarons, eclairs, custards, and all sorts of other classic French pastries. In addition to selling treats at the popular Saturday market, the tiny kitchen also produced countless special occasion & wedding cakes. As demand for custom cakes increased, yet the square footage of space remained the same, Amanda opted to focus on this area of custom orders and markets. With bigger plans in the works for the future, the tiny storefront was closed, and plans to build a larger custom kitchen were formulated.
Fast forward to February 2017 — the new cake kitchen is a few short months away from completion, and the Summer 2017 calendar is quickly booking up.
About the Chef:
After years of working in the Communications field (and retreating to the kitchen to relax after work), the decision to take a big leap and attend pastry school wasn’t a surprise.In 2008, Amanda studied French Pastry at the Art Institute of Vancouver (Dubrulle Culinary Institute), and proceeded to cook at some of Vancouver’s top kitchens, including Voya at the Loden Hotel, Glowbal Grill, and Coast, before moving to the Okanagan to prepare pastries for two seasons at the Terrace Restaurant at Mission Hill Family Estate. Prior to attending pastry school, Amanda studied Communications at Simon Fraser University, and worked in magazine editorial, event planning and corporate communications.
In 2011, Amanda and her now-husband moved from Vancouver to Naramata, in a quest for finding balance and establishing a life in a place where they would one day raise their family. Today, they have two young sous chefs, and live on a 5 acre rural property, where The White Apron kitchen is located amongst their rows of apple trees. The White Apron produces an orchard pressed apple juice, Naramata Natural Juice, (packaged in 5L bag in a box pouches), and will have the juice available at the farmers markets along with the freshly baked pastries.