Growing up in the suburbs of Chicago, Angela Salvatore learned the importance of food and its ability to bring people together at an early age. She watched her dad and grandfather working the woks at her grandparent’s Chinese take-out restaurant while the ladies cut vegetables and packed orders. Her mother was an avid baker and it quickly rubbed off on Angela.
After a broadcast journalism degree and a foray into television production overseas, she craved a more hands-on artistic pursuit. Though her time in Sydney, Australia opened her eyes to new ingredients and culinary techniques, Angela decided to return stateside and pursue her lifelong passion of baking. In 2005, she moved to the Napa Valley to attend The Culinary Institute of America at Greystone’s idyllic campus. Her initial focus was on wedding cakes, but the CIA introduced her to the myriad avenues this profession can take.
Upon graduation, Angela stayed in St. Helena, CA to work at the historic Model Bakery, where she specialized in pastries and special occasion cakes. The bakery proved to be a perfect training ground, as Angela learned to work with the 100-year-old brick ovens, originally built by Italian masons. The ovens provided an incredibly unique challenge, but an even greater experience. Following her time at Model Bakery, Angela moved to San Francisco to work for the en vogue craze of the time - cupcakes. It was at Kara’s Cupcakes where she embraced the artisan movement of sourcing the finest ingredients while focusing on locality and organics. Her tenure at Kara’s was a success and she quickly moved up the ranks of management.
In 2008, Angela joined Loretta Keller and Charles Phan’s team at Moss & Stone to open The Moss Room restaurant and Academy Café for the grand re-opening of the California Academy of Sciences in Golden Gate Park. Angela took the helm as Executive Pastry Chef in 2010 and committed herself to upholding the organic and seasonal menus of The Moss Room as well as the large range of fresh baked items in the Academy Café. She created themed sugar showpieces and held cookie-decorating workshops for museum guests and events. During that time, she also contributed seasonal desserts for Keller’s parent restaurant, COCO500.
Angela joined Waterbar restaurant as Pastry Chef in 2012. Within a year she took over as Executive Pastry Chef at the vibrant bayside restaurant. She continued to incorporate the Bay Area’s bountiful seasonal ingredients in her desserts as a unified ending to the sustainable seafood-focused menu. Throughout this time, Angela never stopped making cakes and perfecting her recipes and techniques.
In 2017, Angela made the decision to return to her roots and the reason she went to culinary school by starting Gâteau Marche. In her decade of experience, she realized that wedding cakes don't have to be overly complicated. Never skimping on quality ingredients, Angela strives to make each cake taste as good as it looks with plenty of room for personalization and at the end of the day, fun.