Sweet Adeline is a neighborhood bakeshop. Everything is made here in small batches; this means we run out of some items on some days.

We experiment with desserts until we find out what our customers want. Some of our ingredients are organic and local. We buy much of our fruit from farmers who sell at the Berkeley Farmer's Market. Our dairy is Clover. Our chocolate is German, Belgian, and Californian.

There is a great deal of effort and love put into everything we make. What else is the point of a neighborhood bakeshop? Many of our customers are also our friends.

It has been a wonderful day in the neighborhood.

Meet Sweet Adeline's Owner

My story is similar to many, after graduating with a BA in PoliSci and History from the University of Wisconsin, I dabbled in careers, but nothing resonated. I had always baked and cooked growing up. This was the mid 1980's so cooking was just becoming a respectable profession. After putting in my days at a NY midtown law firm, I would head downtown and be the night baker at Pie In The Sky. I was hooked. I went to the Culinary Institute of America in Hyde Park.

I was able to work with Jonathan Waxman when he owned Jams, Buds and Hulots. After moving to the Bay Area, I was Joyce Goldstein's pastry chef at Square One. It was an exciting time. When Square One closed, I developed a line of cookie dough for William Sonoma and then became pastry chef at Garibaldis On College.

Now I run Sweet Adeline. At this point I do not have the same feel for baking that I used to. That is where the other bakers come in. What I try to do now is juggle everything so that we can open the doors on a daily basis and greet you warmly.

Contact: jennifer@sweetadelinebakeshop.com or call 510-985-7381