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Rosalind's Story

Rosalind Chan - PASTRY CHEF

Sugartiers was established in 2010 at Markham, Ontario and has since established a
name in its industry. It’s owner, Rosalind Chan is a cutting-edge cake designer and
international instructor who is setting new standards internationally and locally for
wedding and celebration cake styles and designs. Her cakes and sugarpaste flowers
are edible sculptures both in originality and creativity. Whimsical, captivating and
meticulously designed, her cakes demand attention and are centerpieces in every
sense of the word because of their beauty and uniqueness.

Her impressive credentials include numerous international Diplomas in cake decorating
skills, a Masters in French Pastries from the renowned Ritz Escoffier in Paris, France, a
Satin Ice Artist of Excellence, an international lead trainer for Wilton Instructors, a
Certified Master Sugar Artist from ICES (USA), an author and an innovative creator of
cake decorating tools. She has appeared on many Canadian and Malaysian radio and
television, newspapers and numerous business and lifestyle magazines and has also
won numerous cake competition awards, an international judge and adjudicator and has
demonstrated and taught at many local events and locations throughout North America.

Sugartier's Vision

Our slogan is “If you can dream it, we can create it”. At Sugartiers, we are dedicated to
recreating any designs whether it be cakes or desserts that our clients have in mind or
vision. All of our products are baked daily from the freshest ingredients. We aim to
create affordable and yet unforgettable, delicious and elegant cakes and pastries. As
with any special occasion, the cake should be as unique as the individual or the event
and it should taste as good as it looks!.
Sugartiers is continually innovative in the baking industry while at the same time making
everything from scratch. Our sweet and savory tables are also one of its kind in that we
offer not only just the sweet but savory bites as well from the east.

See Rosalind in the Media

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