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 Owner

My story is similar to many, after graduating with a BA in PoliSci and History from the University of Wisconsin, I dabbled in careers, but nothing resonated. I had always baked and cooked growing up. This was the mid 1980's so cooking was just becoming a respectable profession. After putting in my days at a NY midtown law firm, I would head downtown and be the night baker at Pie In The Sky. I was hooked. I went to the Culinary Institute of America in Hyde Park.

I was able to work with Jonathan Waxman when he owned Jams, Buds and Hulots. After moving to the Bay Area, I was Joyce Goldstein's pastry chef at Square One. It was an exciting time. When Square One closed, I developed a line of cookie dough for William Sonoma and then became pastry chef at Garibaldis On College.

Now I run Sweet Adeline and Addie’s Pizza Pie, up the block. I do not
bake every day as I used to – that is where the other bakers come in. What I try to do now is juggle everything so that we can open our doors on a daily basis and greet you warmly.

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

Meet Sweet Adeline's Staff

Our baking team is made up of some of the most gifted (and nicest) bakers that I have ever worked with. On a daily basis, over and over again, they put their heart and souls into the pastries and desserts that we make for you. Jillian leads the team of bakers with her gentle assurance. Her touch is that of a true baker. The doors open early to a display of morning pastry that gets replenished with cakes and pies as the day progresses.

We do not stop with what you see in the shop though. Birthday and wedding cakes are a special part of our repertoire. That is Ginger’s domain. She learned her craft at The Buttery in Santa Cruz, and has been perfecting her skills with us. Her buttercream cakes look like fondant to the surprise of many of our wedding customers.

The front counter is anchored by Samuel’s smile and genuine welcome. He has been here since 2006. The rest of the positions are ably filled by a revolving group of friendly faces, many of whom started as customers.

Andres has been here the longest of all of the employees. His job is the hardest, but he makes it look easy. Dishes are washed, fruit is prepped, the pantry is organized. We are grateful.

And Now to You, Our Customers

You live in the neighborhood or stop by on your bike or in your car. You tie your dog up to the tree and bring your child in for a cookie. It is your support that has made this small, corner bakeshop a success. Many of you we know by name or by drink. Many of you were here on the first day. Some of you are new customers whose name we will know. All of you help to make up this vibrant community of South Berkeley. Thank you all!