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Specialties
At Bentley’s Bakery we make everything from scratch, not like your local supermarkets. We pride in fresh and the best quality ingredients we can find, from local eggs (when available), real butter, to vanilla from Bourbon Island of Réunion (Madagascar), and best cocoa from Switzerland.
Cakes, Cupcakes and other goodies for all occassions, we do not have a store front so please call ahead to place your order.
History
Established in 2013.
I became an Wilton Method Instructor in 2010, and I am a graduate of the Wilton Master Coarse from the Wilton School of Confectionary Arts in Chicago. I continue to return to the Wilton School to learn more skills under masters of the confectionary and baking artists such as; Sandra Folsom, Debbie Friedman, Lorena Frias-Hernandez, Laurie Bradach and Jing Palasique.
Meet the Business Owner
Rick B.
Business Owner
I got me start in cake decorating in 2009 when I made a tractor cake for my grandson. My wife said I should take some cake decorating classes. Later I became an Wilton Method Instructor. I attended the Wilton School of Confectionary Arts in Chicago and am a graduate of the Wilton Master Coarse. Other classes that I have taken at Wilton are Modeling chocolate, Baking, and Intro to Isomalt I continue to return to the Wilton School to learn more skills.