Confections and Katie Teall
it be tiramisu for 400, a towering gold-leafed pyramid, a grafitti-covered
brick wall, or a traditional tiered wedding cake, Katie Teall can
fill your order. Katie traces her love of baking to the cobblers
and berry pies of her childhood in Cheshire, England. Like many
others before her, Katie fell in love with Santa Barbara while vacationing
here 10 years ago. After attending the California Culinary Academy
in San Francisco Katie settled in Santa Barbara
and worked at the prestigious San Ysidro Ranch under French chef
Marc Ehrler, and later, Gerard Thompson. Katie Teall started Montecito
Confections in December 1990.
I opened my doors in 1990 I have had the pleasure of working with
a wide variety of clients from Santa Barbara and around the world.
They all want something special for their occasion and each cake
I make is unique. Decorating ideas are plentiful in my growing portfolio
or you can bring in a picture of something
that caught your fancy, and I will recreate it especially for you.
I enjoy doing custom cakes, pastries, and desserts to suit your
needs. I deliver each cake personally and set it up, to assure that
the finished product is exactly what you wanted."