About Semi Sweet Bakery

As a successful financial consultant, Sharlena Fong spent her days wearing buttoned-up business attire and roaming New York City's World Financial Center. Then came September 11, 2001. Her professional life shaken and her priorities reorganized, she said goodbye to the world of finance, trading her power suits for a chef’s toque. After finishing culinary school and working under experienced chefs at Eleven Madison Park and Bouchon Bakery in New York City, Fong teamed up with James Gonzalez and Dennis Hunter in 2007 to open Semi Sweet Bakery in Los Angeles. Today, they all continue to work together with the same goal in mind: morphing frowns into grins with the help of fresh-baked pastries, cookies, and cakes. Hunter explains it best on the shop’s website: "No matter how bad someone's day is, no matter how much heartache someone may be going through, I get to give them a slice of cake or a piece of pastry made with love, and they smile!"

Love is not the only ingredient in their baked goods, however. Inspired by his training under Chef Monica May at Nickel Diner, Chef Gonzalez believes in using local, sustainable ingredients, making everything in-house and from scratch all while balancing each morsel’s delicate flavor profile. In the kitchen each day, chefs bake their signature ding a lings in sweet flavors such as hazelnut crunch and red velvet alongside savory empanadas stuffed with mushroom and short rib. Samoa macaroons packed with coconut, chocolate, and caramel sidle up to mugs of drip coffee and loose-leaf tea from SerendipiTe. The shop also trades in larger treats: nine-inch cakes in flavors such as strawberry three ways with jam and lemon curd fly out the door for surprise birthday parties or surprise I-ate-your-birthday-cake-in-the-car parties.