Our sweet history:
Sugar Lab Bake Shop specializes in custom cakes and mini desserts that not only look great but more importantly taste amazing. We pride ourselves on creating scratch-made desserts in small batches using the finest ingredients including Cacao Barry chocolate, Valhrona dutch cocoa powder, Neilson-Massey vanilla extract and vanilla bean paste, and local fruits, dairy, and eggs. Whether a small order for cookies or a large wedding cake, we are honored to be a part of your event.
Sugar Lab Bake Shop (formerly The Sugar Lab) was created in the Spring of 2012 by owners and mother-daughter team Kelly Shirk and Alison Davis. Operating out of an industrial commercial kitchen, we slowly expanded our made-to-order business model into a thriving, yet small, retail shop located right next door. After two years in our small kitchen, the search began for a larger space with more visibility to our customers. In May of 2016, we opened the doors to our current location in the Victoria Plaza. Our current location has a larger shop with more desserts available on a daily basis. We also have a tasting room to meet with potential clients, creating an intimate and personal environment.
Kelly has always had a passion for cooking and baking. At 20 years old, she owned and operated a small café in Oxnard, named for only niece Chelsea. While still working for the Ventura County Sheriff's Department, she opened a chocolate business to make her infamous white chocolate macadamia nut popcorn after friends and family repeatedly commented that she should sell her creation. Sugar Lab Bake Shop was opened while Kelly still worked for the County of Ventura as the Director of Human Resources. After retiring in March 2015, she has enjoyed spending more time in the business while being able to be a grandmother to her 6 grandchildren.
Alison has been baking with Kelly since she was 3, helping to mix the batter and licking the spoon when they were done. While obtaining her biology degree from Cal Poly, Alison’s passion for cake decorating flourished. As a member of Chi Omega, Alison made several cakes for the Make-A-Wish Foundation’s wish granting parties. After graduation, she continued to bake for family and friends with great success and turned a recent dream into a thriving business. Alison strives for perfection in every cake and dessert she creates and sends a little piece of herself with every order. She loves meeting with clients and being a part of their life events.