Sweet Adeline is a neighborhood bakeshop. Everything is made here in small batches; this means we run out of some items on some days.

We experiment with desserts until we find out what our customers want. Some of our ingredients are organic and local. We buy much of our fruit from farmers who sell at the Berkeley Farmer's Market. Our dairy is Clover. Our chocolate is German, Belgian, and Californian.

There is a great deal of effort and love put into everything we make. What else is the point of a neighborhood bakeshop? Many of our customers are also our friends.

It has been a wonderful day in the neighborhood.

Meet Sweet Adeline's Baker

Jennifer Millar, Sweet Adeline's chef-owner, trained at the Culinary Institute of America in Hyde Park, New York. Early in her career, she worked at Jam's, Buds, and Hulot's Restaurants in New York City. In 1988, she moved to the Bay Area to become Pastry Chef at Square One Restaurant in San Francisco. Jennifer was Pastry Chef at Garibaldis on College from 1997 through 2000. Her line of cookie doughs has appeared in the Williams-Sonoma catalog. She teaches baking classes at Ramekins Sonoma Valley Cooking School, consults for food industry clients, and has prepared wedding cakes for private clients.

Jennifer feels very fortunate to be able to work with the staff at the bakery. The bakers are some of the most talented pastry cooks she knows, and the front counter staff is a joy for her to work with. Maybe most importantly, Jennifer is grateful for Andres, her prep/dishwasher employee, who has been at the bakery since shortly after it opened.

Contact: jennifer@sweetadelinebakeshop.com or call 510-985-7381