Pastry Chef David Benton was an artistic latch-key kid living in the Bay Area who began cooking at the age of 8.  Encouragement from friends and family pursuaded him to enroll in the California Culinary Academy in 2003 in the Le Cordon Bleu Program.  Culinary School introduced him to the art of baking and an obsession was born. “I love baking because its one of the few things in life that, if done right, is truly as good as it looks”.  Stepping slightly out of the box of what is standard in baking design, David loves using influences from fashion, film, photography, art and pop culture.  “I am always looking for things outside of baking for artistic expression”.  He graduated from The California Culinary Academy in 2004 intent on becoming a Pastry Chef. Soon after graduation he began working at a popular pastry shop in Berkeley and within a few short months of graduation became Lead Pastry Chef at a brand new hotel in San Francisco. In 2005 David started a project called Sugarsweet Pastries. Sugarsweet began simply as a vehicle for David to experiment w/ recipes, cake design and to keep his foot in the culinary world while working office jobs. Constant experimentation with flavor, color & texture and a determination to improve, has turned Sugarsweet from a mere project to a business. Sugarsweets concept is “Glammed up Southern…with a nod towards Western Europe.” Here at Sugarsweet you can purchase inexpensive, delicious and beautifuly designed desserts while supporting a talented, motivated and exciting new pastry chef!