Creating custom cakes since 2010
Professionally trained at the Dubrulle International Culinary Institute in Vancouver, Pastry Chef Amanda Perez has a strong foundation in flavour, form and function. The one year intensive pastry program was a headstart into an immersive world of all things sweet.
Upon graduating, Amanda worked at a number of fine dining restaurants in the Pastry and Bread departments. In 2011, Amanda and her partner relocated to the Okanagan, where spent two seasons learning about the bounty of the Interior, on the Pastry brigage at Mission Hill Estate Winery’s esteemed The Terrace Restaurant. In 2013, a small storefront bakery in Penticton, The White Apron Pastry Co. After running it for several years, she decided to focus on custom cakes and building a private cake studio on her family’s Naramata orchard.
Prior to her foray into the pastry world, Amanda earned a Communication degree from Simon Fraser University, and she worked in magazine editorial and public relations for a number of years.
What makes us different
The Difference Quality Makes
The Best Ingredients
Whole eggs, fresh butter, organic flour, Callabeut chocolate, local Okanagan fruit, locally roasted coffee. We believe in supporting our neighbours who grow and produce beautiful food, and it makes our cakes second to none.
Our quality cakes, fillings and buttercreams are made 100% from scratch. When you order a quality cake, you know that your showstopper dessert is made 100% from scratch. None of our cakes are pre-made, and none of our buttercreams are scooped from a bucket (unlike most big box store bakeries)
Pastry Chef Owned
When you order a cake from White Apron, you are dealing with an Owner Operator. That means one point of contact –
this ensures reliability, consistency and efficiency. It also means that you are supporting small business! Thank you!