A word from Sarah's Pastries & Candies
Chicago native Sarah Levy developed a passion for all things sweet at an early age. Inspired by the joy that delicious food can bring to peoples' lives, Sarah founded Sarah's Pastries & Candies. Sarah started her company in March 2004 by making chocolate candies out of her mom's kitchen. After a year she had built up a wholesale business that included Whole Foods Markets in the Midwest, and smaller gourmet grocery shops such as Olivia’s Market, Southport Grocery and East Bank Club.
Sarah launched her first retail store at 11 E. Oak St. in September 2005 and expanded her line to include morning pastries, specialty and wedding cakes, tarts, chocolate gift baskets, espresso drinks and other delectable pastries. She has since moved to a larger location at 70 E. Oak St. and opened a second location inside of the Macy's on State Street (street level) in November 2007.
Sarah’s was most recently featured in Traditional Home (February, 2011 issue) USA Today (top ten candy stores across the country) and has been featured on Chicago's 190 North, WGN Lunch Break, ABC and NBC morning news, and Eye on Chicago television show, and has also been featured in Better Homes and Garden, BRIDES (America’s most beautiful wedding cake issue - Sarah’s Pastries was the only cake out of the 23 chosen from Chicago), Elegant Bride, Complete Woman Magazine, Chicago Tribune, Chicago Magazine, Time Out Chicago and other publications. Look for Sarah on Food Network Challenge.
Sarah was the dining editor for Today's Chicago Woman for over five years. In 2007, Sarah was honored to receive the 2007 YWCA Promise Award. Sarah launched her first cookbook, Sweetness, Delicious Baked Treats for Every Occasion, in October, 2009 (Surrey books) which is now on its fourth printing. In 2010 she was nominated for a Jean Banchet award for “celebrity pastry chef.” Sarah’s pastries & Candies is a certified WBE (women’s business enterprise) and DBE (disadvantaged business enterprise). Sarah has trained at several of the country's top restaurants and bakeries, including Spago Beverly Hills (where she apprenticed under the James Beard Award winning pastry chef Sherry Yard) and Bittersweet Bakery in Chicago. Sarah is a graduate of Northwestern University, French Pastry School of Chicago and Francis W. Parker.
Shipping policy
Click to viewWe ship our quality chocolates via UPS Ground. To insure that your chocolates arrive in pristine condition, we will use control-temperature packaging for ANY shipments to locations with temperatures expected to meet or exceed 70° F. If this packaging is necessary, we will add $8 to the shipping fee to reflect the cost of the protective packaging. International orders will be shipped USPS Global Priority Mail and shipping costs will be quoted via email for your acceptance before the order is charged or shipped.
Return policy
Click to viewAll sales are final. No Returns or Refunds on merchandise.