"Let the cake be the gift!"
At age 8 Kristyn was wielding batter and bowl.
By age 12, she was whipping up yeast breads from
around the world. Then she fell in love with cakes ...
Her varied background in pottery, costume & jewelry
design, floral work and decorative arts combines
to make her sugar art exceptional.
Chef Marchus worked with Pastry Chefs at the
New England Culinary Institute in Essex, Vermont.
She received a private apprenticeship under
Pat Oliver, former Asst. Pastry Chef for the Plaza Hotel
in New York City.
She owned her own artisanal catering
company, "Willow Cottage Catering & Cakes" in Underhill,
C.V.F. Welcomes new talent!
Janet Jones has recently joined Cream Valley Farm Cakes
as an assistant cake designer.
She is an award-winning professional photographer
visual artist who has been creating beautiful celebration
cakes for many years.
HERE IS ONE OF JANET'S CREATIONS!....
Yes, it is a BMW cake!
ONE OF A KIND ...
"OUTSIDE THE BOX" CAKES
Hand painted fondant
Ginger Jar Cake with sugar poppies
A Kristyn design
"These are definitely not
cakes AND they
Tulip Dogwood sugar flower
Main Line Today Magazine said...."Whether you are looking for a whimsical or sophisticated cake - one that's as good to eat as it is to look at - Chef Marchus's Creative touch will have your guests 'oohing and ahhing' long after the last crumb has been snatched up."
Chef Andrew Deery,
Owner Majolica Restaurant,
Phoenixville, PA said..
"Thank you for the
beautiful cake you
prepared for my
guests and staff
with your work.
You came across as timely, artistic,
professional and organized, and that,
Thank you. I look forward to working
with you again."
Jack Zubrzycki, President
Delta Industries, King of Prussia, PA said...
"Kristyn has made cakes for my family and
my business and the looks of disbelief and
delight when the cakes are unveiled
make the event unforgettable."
FREE CAKE CONSULTATION
Chef Marchus works with each client to create their
Even if you aren't sure what you'd like the cake to look like, a creative collaboration with her will make your vision a reality.
Our tastings are personalized and offered by appointment only.
Personal Pastry Chef = Personal Service:
As a personal chef, I do not a operate bakery.
I am a private artisinal cake maker. I rent commercial
kitchen space to bake a client's tasting requests.
You may choose up to three cake/filling combinations.
Tasting portions are generous for you to take extra home to continue to enjoy and share.
I ask that tastings be attended by no more than two people.
TASTING FEE: Because of the personal care and attention I give to each tasting, a $50 tasting fee is charged and will be deducted from the purchase price of cake.
CONSULTATIONS: Signing a Cake Contract entitles you to two in-depth cake design consultations.
Design consultations are limited to two people, please.
HOW MUCH ARE MY CAKES?
My cakes are priced individually, based on type of
cake, their fillings and the complexity of their design,
I do not have a standard price list.
Minimum Cake order is $300.
A DEPOSIT of 50% of the quoted cost is required upon
The balance is due in full one week
before your event.
More questions? Chef Marchus will be happy to answer
- just call or email.