Sweet N’ Sinful is a made-to-order bakery specializing in unique, custom cake
designs and confections. Each and every product is made fresh and never
frozen or pre-baked.
We use the highest quality ingredients and take pride in our top-notch tried
and true recipes. We offer a wide assortment of cakes, cookies, petite fours,
lollipops, pies and tarts in most any shape and size the mind can conjure up.
We also offer wedding, special occasion and event cakes for the discerning
customer. Sweet N’ Sinful accepts walk up business or call us today for a
custom quote for your special event or sweet tooth craving!
designs and confections. Each and every product is made fresh and never
frozen or pre-baked.
We use the highest quality ingredients and take pride in our top-notch tried
and true recipes. We offer a wide assortment of cakes, cookies, petite fours,
lollipops, pies and tarts in most any shape and size the mind can conjure up.
We also offer wedding, special occasion and event cakes for the discerning
customer. Sweet N’ Sinful accepts walk up business or call us today for a
custom quote for your special event or sweet tooth craving!
Pastry Chef Layne Whitehead-Lee has been the proud owner of Sweet N’ Sinful
since she started the company from her home in late 1999. Having been a
decorator in custom cookie shops and a small town family owned bakery she
quickly realized the need around Atlanta for:a high end specialty cake and dessert
shop where one could bring their ideas and have them transformed into edible art.
The urging and support from family, friends and long time customers sealed the
deal for Layne and she took a leap of faith in beginning Sweet N’ Sinful.
After starting Sweet N’ Sinful she enrolled in culinary school at The Art Institute of Atlanta where se learned the basic ins and outs of pastry from Chef Will Alexander as well as getting the business know how to run her company. Layne then packed up and moved to Chicago, leaving Sweet N’ Sinful behind to attend The Illinois Institute of Art where she met another brilliant Pastry Chef Curt Wagner who would teach her many tricks of the trade and become a longtime partner in crime.
In the winter of 2003 Layne began The French Pastry School in Chicago and had the opportunity to study under Chef Jaquy Pfeiffer and John Kraus - all the while flying back and forth to attend to orders and customers of Sweet N’ Sinful in Atlanta.
In July of 2003 Layne returned back home to Atlanta and back to Sweet N’ Sinful where she has been working full time ever since. The business has grown by leaps and bounds thanks to her devoted customers and supportive friends and family. Today, Layne still has a passion for creating delicious one of a kind confections that wow and amaze her clients.
After starting Sweet N’ Sinful she enrolled in culinary school at The Art Institute of Atlanta where se learned the basic ins and outs of pastry from Chef Will Alexander as well as getting the business know how to run her company. Layne then packed up and moved to Chicago, leaving Sweet N’ Sinful behind to attend The Illinois Institute of Art where she met another brilliant Pastry Chef Curt Wagner who would teach her many tricks of the trade and become a longtime partner in crime.
In the winter of 2003 Layne began The French Pastry School in Chicago and had the opportunity to study under Chef Jaquy Pfeiffer and John Kraus - all the while flying back and forth to attend to orders and customers of Sweet N’ Sinful in Atlanta.
In July of 2003 Layne returned back home to Atlanta and back to Sweet N’ Sinful where she has been working full time ever since. The business has grown by leaps and bounds thanks to her devoted customers and supportive friends and family. Today, Layne still has a passion for creating delicious one of a kind confections that wow and amaze her clients.
