TRUST THE PROCESS
What makes Sweet Art Bakery unique is that every item is carefully crafted using traditional methods that were common to European traditions dating back before the modernization of factories and big box outlets. We whip our free-range eggs and cream our natural butter following recipes that are timeless and unforgettable.
JAMES KOTOBI
Specialty Chef - Founder
LE SOUFFLÉ GOURMAND (1975)
First restaurant owned & operated by Jilla (20) & James Katobi (33) opens it's doors at 18 Boulevard Saint-Germain, Paris, France
LE CORDON BLEU (1979)
Following the major success of his restaurant, James went on to study food & pastry - graduating from the prestigious Le Cordon Bleu in 1979.
BONJOUR PATISSERIE (1989)
Fresh out of school & committed to his artistry, James opens his first bakery in North Vancouver - serving major retailers such as Forester Restaurant and the Vancouver Convention Centre, while teaching evenings at Du Brule
MILIEU PÂTISSERIE (1998)
For the next six years, James would find himself refining & fine-tuning his craft as the Pastry Chef of Milieu Pâtisserie in West Vancouver.
SWEET ART BAKERY & CAFÉ (2004)
Nearly 30 years after their first business venture together, husband and wife (James & Jilla) reignited their dream of opening café on Lonsdale Ave in North Vancouver, featuring James' original pastry recipes.
SWEET ART BAKERY LTD (2012)
Riding the wave of customer loyalty for their unique pastries only available at their Café, James moved to scale his production in order to reach more customers by launching a wholesale manufacturing warehouse on Welch St, in North Vancouver.
SWEET ART BAKERY LTD (2019)
Unable to keep up with the ever-increasing customer demand for their products, Sweet Art Bakery expands once again. Breaking ground on a state-of-the-art processing facility featuring over 10,000 sq/ft of warehouse space in Port Coquitlam - with products now proudly offered in over 200 stores & major retailer chains across BC & Alberta.
