Abigail “Abi” Langlas - Owner of Cake Works
Born: Honolulu, Oʻahu
Lives: Kalihi, Oʻahu
- Owner of Cake Works
- Pastry instructor at Leeward Community College
- Pastry Chef for Alan Wongs (King St. location)
- Created desserts for the Restaurant Les EauxVives at the four-star Hotel Metropole de Lyon in France
First Introduced to ‘ulu: 5-years-old
By: Her parents
By way of: Soft ʻulu cooked in the microwave with coconut milk
Cake Works is a woman-owned and operated business in Hawai’i run by cake designer and culinary artist Chef Abigail Langlas. Chef Abi was raised in Hilo, Hawai’i but her love of pastry arts led her to Europe. In London, she received a Diplome Superior from L’ecole de Cuisine Francaise de Sabine de Mirbeck and a City and Guilds Diploma in Advanced Pastry from Westminster College, a selective training program for working pastry chefs. She started her career with an apprenticeship at London’s distinguished Four Seasons Hotel and from there went to work in Lyon, France creating desserts for the Restaurant Les EauxVives at the four-star Hotel Metropole de Lyon.
As pastry chef at Chef Alan Wong’s flagship restaurant in Honolulu, she created beautiful signature desserts and had the pleasure of working alongside such acclaimed culinary masters as Chef Thomas Keller (The French Laundry and Per Se), Chef Nancy Silverton (Campanile and La Brea Bakery) and Chef Stephen Durfee (CIA Chef Instructor and former executive pastry chef of The French Laundry), as well as at prestigious food festivals and special events nationwide. She was also the pastry chef for the award-winning Honolulu Coffee Company. On a daily basis, Chef Abi creates wonderful desserts and custom cakes for her clients, oversees her expanding business, and mentors her staff and young culinary students. She also teaches fundamentals of baking at Leeward Community College.
Abiʻs Recipe: ʻUlu Pancakes and Palaʻai Ice Cream
Palaʻai Recipe-Ready Packs
farm-fresh and pre-washed, chopped, steamed & frozen squash chunks. Ready to go when you need 'em!