hen Lisa Ritter and I first opened Big Sugar Bakeshop in 2006, we wanted to create the kind of bakery we’d always dreamed about having in our own neighborhood. It’s a small, inviting place that welcomes friends new and old with a happy combination of delicious desserts, one-of-a-kind gifts and unique gift cards. Nine years later, our love for traditional American baking and devoted customers keep Big Sugar Bakeshop thriving. Everything we bake is still done in small batches throughout the day, and all by hand, only using a mixer and an oven. We continue to use the finest natural ingredients. We still crack cage-free eggs, and our dairy comes from a local provider that treats cows humanely. We also don’t use ingredients that contain animal by-products, which is why you won’t see marshmallow items in our bakery case. We use fine imported chocolate from Belgium and France and, yes, you most definitely can taste the difference.

The way we bake may be considered old-fashioned, but we love to do it from scratch the wholesome way. In 2014, we opened a second location so that we could spread our love to another great neighborhood, Downtown Los Angeles. This year, our goal is to continue to keep traditional American baking alive here in Los Angeles. We appreciate all of our customers’ support, and we look forward to seeing you soon.
- Mary Odson, Owner


A few organizations Big Sugar Bakeshop supported in 2014:

Numerous public and private schools near our bakeries
L.A. Family Housing annual event
Interfaith Food Pantry – biweekly donations
City of Hope
TreePeople
Elyse Walker’s Pink Party 2014
Veterans of America and Pin-Ups for Vets
Dog and cat rescue organizations – we can’t say no!

Please send your donation request to info@bigsugarbakeshop.com and we will contact you.



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