Cake Works is a woman-owned and operated business in Hawaii run by Chef Abigail Langlas. Chef Abi is a cake designer and culinary artist and the former pastry chef for the award-winning Honolulu Coffee Company. As pastry chef at Chef Alan Wong’s flagship restaurant in Honolulu, she created beautiful signature desserts that remain among the most popular menu items. While at Alan Wong’s, Chef Abi had the pleasure of working alongside such acclaimed culinary masters as Chef Thomas Keller (The French Laundry and Per Se), Chef Nancy Silverton (Campanile and La Brea Bakery) and Chef Stephen Durfee (CIA Chef Instructor and former executive pastry chef of The French Laundry), as well as at prestigious food festivals and special events nationwide.
Chef Abi was raised in Hilo, Hawaii but her love of pastry arts led her to Europe. In London, she received a Diplome Superieur from L’école de Cuisine Française de Sabine de Mirbeck and a City and Guilds Diploma in Advanced Pastry from Westminster College, a selective training program for working pastry chefs. Chef Abi started her career with an apprenticeship at London’s distinguished Four Seasons Hotel. She then went to work in Lyon, France creating desserts for the Restaurant Les EauxVives at the four-star Hotel Metropole de Lyon.
On a daily basis, Chef Abi creates wonderful desserts and custom cakes for her clients, oversees her expanding business, and mentors her staff and young culinary students.