Valerie Confections updated their phone number.
Valerie Confections updated their phone number.
For gifts and personal indulgence... Valerie Confections | chocolates, preserves, cakes, etc. from partners Valerie & Stan.
DTLA Bakery & Cafe ; EP Bakery & Tea House . SWEET: http://is.gd/sweetbyvg
Please contact us with any questions - info (at) valerieconfections.com
Operating as usual
Valerie Confections updated their phone number.
It’s officially December and our Holiday Menu is LIVE!
Happy Thanksgiving, Friends.
We’re here baking all the Thanksgiving desserts and we have overflow!
Pop by Valerie Confections at 1936 W Glenoaks Blvd tomorrow morning. Starting at 10 am we will release Pumpkin Pies, Apple & Salted Caramel Pies, Nuts & Seeds Pies and Mezcal Sticky Toffee Pudding. Of course, you can grab your petits fours and chocolates while you’re here!
First come, first served…no reservations.
See you tomorrow!!
Here we are in our new home at 1936 W Glenoaks Blvd.
So many sleepless nights, LISTS, conversations that verged on arguments, and a unified commitment to push forward…that seems to be our winning formula.
It’s not easy for a couple to run a company but in this iteration we have found our rhythm.
And it’s great to offer you a bonbon when you walk in the door.
Pop by and say hi!
Valerie Confections updated their business hours.
Valerie Confections updated their address.
It’s all coming to life this week!
Thanksgiving is LIVE for preorders
Nuts & Seeds
Mezcal Sticky Toffee Pudding
Apple & Salted Caramel Pie
Pick Ups at Valerie Echo Park
Glendale Opening SOON
And that’s a wrap on 3360 W 1st Street.
The first time I walked in this door was February 17, 2007, I was 5 months pregnant with August and it was time to move the business out of our apartment. The space was previously inhabited by a gourmet food store with excellent sandwiches.
We had a staff for 3 when we moved in, and paid 10k for all the equipment, tools etc. that Picholine was ready to release.
Is it nostalgia? Sentimentality? Or just a recognition of the amount of life we have lived within this building and all the fantastic people who have shared the space with us? Whatever it is, this departure feels very emotional.
We pushed through so many challenges inside this door: the recession, Covid, too many family deaths, world tragedies…and through all of it our team stayed on track, filling orders and (hopefully) creating joy for our patrons.
And, of course, the triumphs…weddings, babies, great dates, excellent meals, music to share…all lived in this building.
Hundreds of recipes, only approved when everyone agreed- “that’s delicious.”
The patrons who ordered from us year after year and trekked out to this improbable address for a luxury chocolate company.
I will always feel pride for what we created here, and smile when I think about the endless work days that finished with a group of scrappy creatives eating Heavenly Chicken and spring rolls around a marble table, delirious with fatigue and laughter.
So many thank you’s. 🥲
You served us well,
See you in Glendale 💪🏽💃🏻❤️🔥
Losing my mind with excitement for this upcoming event in Valle de Guadalupe !!! Three days of tacos, tequila, incredible wines, and all the live fire cooking of my dreams.
Pop over to vallefoodandwinefest.com use code VALERIE20 at checkout and enjoy a generous 20% discount!
Join me! Let’s party!
October is wedding central over here….
Loving how this couple chose three extra large for their wedding. I picked up the magnificent dahlias at the farmer’s market this morning to top these love cakes…glorious way to start the day.
The rain fell hard last night as I danced under the storm at and it felt pretty darn good.
Anyways, it’s still hot out but it’s time to move forward and embrace fall.
Pop by Valerie Echo Park tomorrow for a slice, it’s pretty satisfying.
This luscious bite
Valerie Confections updated their website address.
Happy Anniversary !!
1 year married
22 years as a couple
18 years as business partners
Good for us! ❤️🥂
This has been a long time coming! 18 is really the best, friends…I think they call this the long game?? 😅
Thank you for breaking the news and for writing the most thoughtful and thorough story, you are 🙌🏼😍
My phone has been filled with texts and DM’s today, your support means everything, thank you!
We are closing our HiFi Boutique at 3364 W 1st Street on July 30.
Yes, you can still order your 🎂cakes, 🥧pies, petits fours and 🍫🍫 and pick up at the kitchen 3360 W 1st Street.
Valerie Echo Park remains as is but we will have way more 🥐pastries, 🍰cakes and 🥧pies on the daily come fall!
We open in Glendale (more details coming SOON) October 1, it’s truly our dream situation with expanded production space, staff areas, space for tastings, classes and events. It’s all happening incrementally.
And the fabulous is joining our team as Culinary Director 👩🏻🍳 with Angela Chan on the team as well! Too much!!
and I launched this little venture in 2004, and through endless challenges and some triumphs…we feel like our original vision is finally coming to fruition.
I’ll be sharing details and optics until the big opening happens!
And here we are…all grown up and moving forward.
18 feels great. We are stepping into the adult version of and cannot wait to share all the details with you.
We also could not have made it this far without you!! Thank you to staff present and past, customers, vendors, friends and families who have kept us on track when things were wobbly and pushed us to keep going. Thank you for your love of 🎂🍪🥧🍫 !!
More, more, more.
Send love & gratitude, V&S
This very special 🌈 was made especially for my favorite instructor Barry's] .
He is an absolute gift in the morning and has artfully reframed my previous understanding of the word . Today there was a big workout and a celebration for his birthday…so of course I brought a 🎂. Tears flowed upon presentation…sometimes we really need to feel celebrated and loved ❤️❤️❤️
Also a shoutout to Barry's] for employing people of all colors, shapes, sizes et.al. The crew is so diverse and wonderfully dynamic 💃🏻!
If you are an person in need of a special birthday it would be my joy to gift you one! First come first served, slide into my DM, for pick up on Tuesday.
Welcome to !
Gang, it’s hard to express my undying love and commitment to this biannual (soon to be triannual) event! So hard it has taken me almost two weeks to finish this post!
In 2018, I started participating with my grilled desserts on …and soon after my role shifted to MC of the three day joyfest. I’m so grateful to for entrusting me in this role ❤️❤️
On night number one superstar and I tagteamed the opening demo and came out of retirement to play with bacon and Brie.
Day 2 saw at the Lake with her PERFECT focaccia, salmon, and the most delicious view. That evening rolled in for a brisket tutorial and everyone lost their minds over his perfect, smoky beef.
Day 3 was a trail ride, and a fun close out with yours truly.
I embraced ranch fashion with and ….dresses on the ranch are 💯 my uniform.
Special shout out to for all the great 📸 and being the best company ❤️
The next is October 8-10 and it’s almost SOLD OUT! Pop to for reservations! For the first time we are celebrating in exploration of live fire cooking from different countries….the line up is MAJOR I can’t handle it…❤️🔥❤️🔥
Love you 😘😘
Today I played with buttercream and cake and piles of fruit. Highly therapeutic.
The Fallen Fruit Cake is sold year round, no matter the season there is always color and deliciousness to fill and cover this beauty. But it’s never more satisfying than late spring when we have citrus, stone fruits and everything in between at our disposal.
Happy Mother’s Day to all the fabulous mothers out there.
What a week.
Taking comfort is the kitchen, as always. Sending out some lemony love…
Let’s make pie 🥧
A recipe for you, but note the sugar goes up or down depending on the sweetness of the fruit
1 pound prepared rhubarb
1 pound prepared strawberries
1 cup or 7 ounces sugar plus 2 Tablespoons for finishing
2 Tablespoons Corn Starch
1 egg for finishing
1-13” Pie Dough round
8 lattice strips approximately 10” in length and 3/4” in width
Heat the prepared rhubarb and 7 ounces of sugar in a medium saucepan over medium low heat.
As the rhubarb is cooking, pour the prepared strawberries into a large mixing bowl.
Stir the rhubarb frequently using a heat proof spatula, until the sugar has melted and the rhubarb visibly softens.
Pour the al dente rhubarb over the prepared strawberries, stir and refrigerate until cool.
Heat oven to 350F
Place 13” round pie dough into a 9” pie tin.
Press the corners in to avoid air pockets and dock the dough several times with a fork.
Mix the corn starch into the cool pie filling, and pour into the pie shell.
Whisk egg in a small bowl. Using a pastry brush, cover the overhang of pie dough with egg.
Lay four lattice strips over pie, alternate odd and even strips, laying 4 more strips in the opposite direction.
Press the lattice strips into the edge of the pie dough.
Trim excess dough with kitchen shears, crimp, egg wash and sugar the finished pie.
Chill until the dough is firm to touch…It’s finally time to bake the pie!
If you have a convection setting on your oven, turn it to high and bake for 30 minutes.
Reduce the heat to 300 F and reduce convection setting to low, make for an additional 45 minutes or until the dough have a dark, Maui tan appearance.
Tomorrow we launch an ongoing
I know Folks love the cake pictures here, but right now, giving feels more pressing. Like many of you, I wake up every morning in my warm bed and read about what is happening in the Ukraine. It’s overwhelming to see images of genocide happen everyday in the news, and everyday the situation appears increasingly catastrophic and dire.
How lucky are we to have the luxury of our warm beds and safe families?
We have participated in a couple of fundraisers and it just doesn’t feel like enough. We all need to do more, because the one offs will not help a nation that is being pulverized.
So we are making borsch, lots of it, this is a fundraiser without an end date, and we will donate all profits from the to the who have tirelessly fed the displaced people of The Ukraine.
My recipe is vegetarian, unlike the original recipe that is chock full of meaty goodness, I want this benefit to be available to as many people as possible regardless of dietary restrictions…well, within reason, I mean it’s LA and folks are…you know.
Where can you purchase the ? At starting Tuesday, April 26 at 11am.
By the way, I am by no means an expert on this war and I am not, to the best of my knowledge, of Ukrainian descent. I do encourage you to follow as she is an expert on the situation and a phenomenal chef as well.
We thank you for your support. Please spread the word, I’ll be peeling beets…
Why I Ride.
At the age of 29, I found myself immobile. I was in urgent care in San Francisco, in the worst pain I could recall, and was unable to move my legs. The doctor on call reviewed a set of X-rays and declared that my body was “a mess.” My lower back had seemingly imploded due to a congenital disorder, an unfortunate spill, and other probable causes that too many medical professionals have speculated on over the years. After two reconstructive surgeries, complicated by an infectious disease (not kidding) 3 years of physical therapy (paid for out of pocket) all forms of accupuncture, healers et.al. my body was functioning pretty well. And yet, I was told repeatedly that my life would be “modified” activities such as skiing, running, cycling, were extremely dangerous and should I choose to have children I should count on extended bed rest.
I found that a strong will and slightly rebellious attitude can serve a person well. With consistent attention to my physical health and a bit of modification here and there …guess what? I ski, I run, I had two children and worked right until that labor bell rang….and now I ride.
Childhood hunger, or food insecurity, is a cause that should not exist in this country. We have ridiculous forms of excess and yet, the number of children who go to sleep hungry everyday is staggering. And fixable.
I see this issue the same way I saw my bleak prognosis, with diligent work and awareness we can fix this situation.
Please get involved. Tap the link in my bio and give to I am on Team Themyskira (that’s WONDER WOMEN) with an astounding group of women chefs including and more.
When we go Santa Rosa in 3 weeks I will be nervous, I’m pushing my body for sure and it’s possible I won’t be able to complete two -100 mile days. But we are SO raising the money🚴🏻♀️💪🏽
has a universal goal of $500k, we are currently at $315k…let’s throw down friends. No child should be hungry.
The reels and videos are not stopping and with this little pie crimping lesson we launch a series of . As a home baker and chocolate maker who turned a hobby/obsession into a career, I always strive to share approachable kitchen methods for all of you to utilize. We have a few pie lessons in the can, but please pop into comments and let me know what else you want to see and learn!
Happy Passover! There’s still time to pick up some desserts. We have all the chocolates and flourless chocolate cake!
Valerie Echo Park 8am-3pm
Valerie Confections 10am-5pm
Are you going to this weekend and seeing ? Yes? Tell him you’re friends with the lady who makes his fave quiche.
Anyways, I’ll be here in Los Angeles making desserts for your Passover & Easter celebrations. Like this pictured.
Still need desserts? Pop to valerieconfections.com to pre-order!
Since we’re in town who’s meeting at on for the singalong with and yours truly? Totally better than that festival in the desert. No question. ❤️😘
Flourless chocolate cake Passover desserts Easter desserts EchoPark Jesus Christ Superstar
This is IT!
Yes, I’ll totally make you this cake if you win the Spring Solstice Giveaway! I mean, if you live in Los Angeles….if you live elsewhere we will ship you tons of petits fours, chocolates and other spring loving bites.
What else do you get? SO much! An gift set , $500 gift card from so you too can enjoy the curve-hugging blue dress with glorious roses, $500 gift card from featuring the most delightful golden treasures.
Follow then fill out the link in my bio! So easy!
Friends. Major Announcement!
The is BACK!!
So many requests and fervent pleas to re-resurrect this historic beauty…and she’s ready for you.
This cake is the ultimate California Cake in my eyes, sun kissed and refreshing. Two layers of chiffon cake, grapefruit enhanced cream cheese frosting and more Southern California grown grapefruit than you can imagine tucked into every crevice.
Pop to Valerieconfections.com to place your order!
Brown Derby Grapefruit Cake Dessert Anthropology
As we close out International Women's Month, we wanted to share details on our SPRING SOLSTICE GIVEAWAY!
Enter to win the ultimate Garden Party Bundle to celebrate the start of sunny spring days! One lucky winner will receive all the goodies (valued at over $2000) from some of our favorite women owned/led brands to throw your own Spring Garden Party!
What You'll Get:
: $510 Flower Charm your choice between Sunflower, Magnolia, + Jasmine
: $500 Gift Card
: $500 Gift Card
: $500 Gift Set including Three Teas from Iced Tea Collection, $200 gift card, 12-month tea of the month subscription
: $500 Spring Dessert Extravaganza including chocolates, petits fours and moreHow to enter:
FIRST: Click the link in our bio to enter to win!
SECOND: Follow , , , +
Giveaway ends 4/3 at 11:59pm PST. The winner will be randomly chosen on 4/4! Happy Spring!
Shipping address must be within the continental US. Must be 18 years or older to enter. Not affiliated with Instagram or Facebook.
All this butch ego power talk is a bore. Let’s get back to the ladies and finish on a high note, shall we?!
Love, love, love a group of strong, educated, driven women who support and love each other. And I always feel the most lucky when I spend an afternoon with a group like this one. Conversation flows, friendships deepen and ideas bounce in the most fabulous frenetic fashion. Yes, please…more of this. 💃🏻🙌🏼❤️🥂
1936 W Glenoaks Boulevard
|Monday||9am - 5pm|
|Tuesday||8am - 5pm|
|Wednesday||8am - 5pm|
|Thursday||8am - 5pm|
|Friday||8am - 5pm|
|Saturday||8am - 5pm|
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Hi Gang! Can you handle the simple joy of this one layer vanilla cake with SALTED chocolate frosting? I find so much inspiration in old cookbooks and particularly the dessert recipes. The cakes of past generations were smaller than popular cakes today, at just one layer this proportion feels approachable, not at all overwhelming. Even during stressful times, it’s so important that we celebrate milestones such as birthdays, graduations, and frankly...just getting through the work day! #birthdaycake #vanillacake #saltedchocolatefrosting #bombesquad #valeriesbakingbasics #valeriegordon #cakesofInstagram #easycakes #onelayercakes #cookbooks #vintagecookbooks #dessertanthropology #historicdesserts #gourmetmagazine #timelifecookbooks #thejoyofcooking #tastemademedoit
Hi Gang- anyone looking for a quick pie project for #MemorialDay? Cherry season is SO brief, I love using as many of them as possible while we have access to their deliciousness. Here in the Southland @murrayfamilyfarms is always first with the cherries at the farmer’s market and it’s such a thrill when they arrive. 🍒🤚🏼🥧 #frankandeileen #murrayfamilyfarms #piesofinstagram #summerpies #cherry #valeriegordon #valeriesbakingbasics
Hi Gang! Let’s make pie 🥧 A recipe for you, but note the sugar goes up or down depending on the sweetness of the fruit 1 pound prepared rhubarb 1 pound prepared strawberries 1 cup or 7 ounces sugar plus 2 Tablespoons for finishing 2 Tablespoons Corn Starch 1 egg for finishing 1-13” Pie Dough round 8 lattice strips approximately 10” in length and 3/4” in width • Heat the prepared rhubarb and 7 ounces of sugar in a medium saucepan over medium low heat. As the rhubarb is cooking, pour the prepared strawberries into a large mixing bowl. Stir the rhubarb frequently using a heat proof spatula, until the sugar has melted and the rhubarb visibly softens. Pour the al dente rhubarb over the prepared strawberries, stir and refrigerate until cool. Heat oven to 350F Place 13” round pie dough into a 9” pie tin. Press the corners in to avoid air pockets and dock the dough several times with a fork. Mix the corn starch into the cool pie filling, and pour into the pie shell. Whisk egg in a small bowl. Using a pastry brush, cover the overhang of pie dough with egg. Lay four lattice strips over pie, alternate odd and even strips, laying 4 more strips in the opposite direction. Press the lattice strips into the edge of the pie dough. Trim excess dough with kitchen shears, crimp, egg wash and sugar the finished pie. Chill until the dough is firm to touch…It’s finally time to bake the pie! If you have a convection setting on your oven, turn it to high and bake for 30 minutes. Reduce the heat to 300 F and reduce convection setting to low, make for an additional 45 minutes or until the dough have a dark, Maui tan appearance. Enjoy! xV #ValeriesBakingBasics #ValerieGordon #PiesofInstagram #Pie #StrawberryRhubarbPie
Hi Gang! The reels and videos are not stopping and with this little pie crimping lesson we launch a series of #ValeriesBakingBasics . As a home baker and chocolate maker who turned a hobby/obsession into a career, I always strive to share approachable kitchen methods for all of you to utilize. We have a few pie lessons in the can, but please pop into comments and let me know what else you want to see and learn! xV #piesofinstagram #ValerieGordon #valerieconfections #handmadeinla #butter #piecrimping
A preview of all the chocolate talk happening THIS SUNDAY! #alexvsamerica @foodnetwork @discoveryplus
Ube Baby - Formerly FrankieLucy BakeshopLos Angeles