ABOUT US

     Loretta (aka Angel) Brethauer began her hospitality career over thirty years ago working in two restaurants her family managed. After several years of cooking, Loretta began baking and decorating cakes which quickly grew into a passion. Loretta’s experience includes high volume production of pastries and cake decorating in commercial and non-commercial businesses. She honed her decorating skills at the Culinary Institute of America training with world renowned decorator Betty van Nordstrom. This is where Loretta learned how to make Angel B"s signature flower, the $2500 pansy.

        

     Mark Brethauer began his culinary arts career in 1973 working as a cook for a mid-west restaurant chain. He has held positions in hotels, restaurants, private clubs, healthcare, he owned a successful catering business and taught cooking classes throughout his career. 

     Mark has won numerous awards in Culinary Competitions across the country and was certified in 1988 as a Working Chef by the American Culinary Federation. In 1997, Mark received his Executive Chef's certification and in that same year changed his career focus and began working in baking and pastry full time.  

 

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