Candace Nelson Biography

Pastry chef Candace Nelson comes from a long line of culinary luminaries. Her French-American great grandmother was renowned for the distinctive desserts she made at her San Francisco restaurant during the 1930s and her own mother shared a similar passion for cooking. After graduating from the professional pastry program at Tante Maries Cooking School in San Francisco in 2002, Candace started her own custom baking business, specializing in handcrafted special occasion cakes. However, having been raised in the tradition of her French relatives, Candace felt that dessert should be a daily pleasure rather than an indulgence reserved for the occasional celebration.

This philosophy inspired Candace and her husband, Charles, to open Sprinkles Cupcakes, The Original Cupcake Bakery. Eschewing traditional cake recipes, Candace carefully developed each recipe specifically for the delicate nature of cupcakes, using the best quality ingredients available-sweet cream butter, pure Nielsen-Massey Madagascar Bourbon vanilla and Callebaut chocolate. The result? A deliciously sophisticated spin on an old-fashioned classic. Or simply put, a moist, delicate cake topped with rich, creamy frosting.

Since opening in the heart of Beverly Hills in April 2005 and Newport Beach in August 2006, Sprinkles Cupcakes has created quite a stir, leading The Insider to report on the diet dilemma that threatens to blow up Hollywood! From media mega-stars, such as Barbra Streisand and Oprah Winfrey, to serious epicureans, Southern Californians cant get enough of the sweet, pint-sized confections. Legions of frenzied Sprinkles addicts form lines out the door and cupcakes fanatics from around the globe make pilgrimages to these chic little bakeries. Sprinkles Cupcakes is replicating its successful formula nationwide with bakeries in Beverly Hills, Newport Beach, and Palo Alto, CA, Dallas, TX, and Scottsdale, AZ.

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