When describing what she finds most rewarding about managing an award-winning patisserie, Cake Works chef and owner Abigail Langlas says, “I love making people happy. It brings me satisfaction to make decadent, beautiful creations that people enjoy.”
Offering a full range of delightful eats including specialty cakes, cupcakes, decorated cookies and French-style macarons, Cake Works has become a pillar in the dessert industry.
“Growing up on the Big Island, I spent my free time making chocolate truffles or marzipan roses,” says the chef. After receiving her pastry degree in England and working in France for several years, Langlas relocated back to Hawaii where she worked at a number of high-end restaurants before opening up her own patisserie.
Winner of The Knot’s “Best of Weddings” award four years in a row, Cake Works is famously known for its whimsically decorated custom cakes, which service more than 40 weddings per week. “We do everything from weddings to birthdays, baby showers, bridal showers and more,” says Langlas. “Anyone is welcome to come into the shop for a consultation and cake tasting.”
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- Lemon Berrymisu ($32)
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- Cake Works owner Abigail Langlas with a variety of her sweet sensations.
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- Traditional Stollen ($25.75)
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- Pumpkin Crunch Cheese Cake ($5)
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- Chocolate Hazelnut Crunch ($32)
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- Assorted French Macarons (small order of six pieces for $12.75)
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- Assortment of mini cupcakes ($1.50 each)
In addition to custom cakes, Cake Works also specializes in gourmet cakes, which are made fresh daily. Popular flavors include Chocolate Hazelnut Crunch ($32), an almond cake layered with crunchy hazelnut underneath a light sponge cake with chocolate mousse; Chocolate Extravagance ($38), a flourless chocolate cake topped with chocolate ganache; and Red Velvet ($32), a traditional buttermilk cake made with a hint of cocoa powder layered with white chocolate cream cheese frosting.
The patisserie also offers a mouthwatering line of handmade cupcakes. Top sellers include Strawberry Guava ($3), Lilikoi ($3) and Devil’s Food ($3). “To keep our cupcakes rich and moist, most include a center filling,” says Langlas. “We make a variety of fresh jams and curds to add extra flavor and texture, which give a nice balance to the frosting.”
When in the mood for something light and airy yet decadent, customers order the bakery’s French-style macarons, complete with fun flavors that make up all the colors of the rainbow, including Lychee ($2), Hawaiian Salt Caramel ($2) and Cappuccino ($2). “Our macarons are authentically crunchy on the outside and chewy on the inside,” says Langlas. “We use high-quality ingredients like homemade purees or natural extracts, so the fillings have a real concentrated flavor.”
With so much to offer, Cake Works provides a constant source of energy. Langlas admits, “It’s a lot to manage, but it’s something I truly love to do.”
Cake Works
2820 S. King St., Honolulu
946-4333
Monday-Saturday, 9 a.m.-7 p.m.
Sunday, 9 a.m.-6 p.m.
Honolulu, HI 96826
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