The Angel B's Story

     It was 1996 when Chef Mark was smitten with a young baker he worked with at a local hospital. He didn't know it at the time, but she had strong feelings for him as well. As their friendship grew, they began spending all of their free time with each other, sharing their thoughts on love, life, happiness, and their careers. This close friendship quickly grew into a love affair as Mark professed to her on his knees one evening after dinner. This girl had such a profound affect on Mark's life, he called her his "Angel".

     In 1997, their relationship was threatened because of a career move that had to be made. Not wanting to lose the love of her life, Angel made some personal sacrifices and placed her faith in Mark's hands. This move changed both of their lives forever. They welcomed new opportunities and faced many challenges, but they never looked back. Their careers soared to new heights, creating an everlasting partnership in both pastry and marriage.

     For the last several years, Mark and Loretta traveled around the United States to study and learn new techniques from some of the finest Pastry Chefs in the nation including renowned sugar and chocolate artists Ewald Notter, Jackie Pfiefer, and Sebastian Canone. Loretta's training includes classes at the Culinary Institue of America, studying with world class cake decorator Betty Van Nordstrom.

      Mark and Loretta gained extensive high volume experience when they opened the pastry department for a new 1200 seat European style conference center in Mark's home town of Saginaw, Michigan. Their desserts and pastries were so well received that they were asked to sell them on a retail level.    

     After a couple of years at the conference center, the owners purchased a Patisserie for Mark and Loretta so they could produce and sell their products on a retail level. They also supplied desserts for the conference center, the company's flagship hotel, and other food service operations the company owned. It didn't take long for them to begin receiving accolades for their cakes and pastries from customers and the media from as far away as Detroit.

     Recognizing a growing trend for high quality cakes and pastries, Mark and Loretta had a vision of their own and set out to create a concept that would provide their guests an experience in cakes and pastry that could not be rivaled. It took five years of planning, overcoming many obstacles and numerous changes from the original concept. In addition to this, they decided it could not be done in Mark's home town.

     In 2004, they moved back to Bloomington to be closer to Loretta's family. It was then they saw an opportunity to share their vision with a growing and diverse community. They continued with their education while working for a local bakery operation, revising their plans to reflect the needs and cultural tastes of the community.

     They spent several months looking for the perfect location in proximity to the downtown area with a building that would reflect their vision and style. They found the perfect location in the historic McDoel neighborhood, just outside of downtown Bloomington.  Bringing Angel B's to fruition was a labor of love with one goal, to bring a little joy and happiness into the lives of everyone they touch.