Short Cake's Legacy
Co-Founder of Short Cake, the late Amy Pressman, fell in love with baking in her Easy Bake Oven at a very early age.
After graduating from the Restaurant School in Philadelphia, Pressman moved to California to pursue her passion for the culinary arts. She began her career managing a group of May Company restaurants and soon after, became the Assistant Pastry Chef at the acclaimed Spago restaurant under Nancy Silverton. The two forged a lifelong friendship both in and out of the kitchen. After Spago, Pressman took a position as Pastry Chef at Parkway Grill in Pasadena, however it was just a matter of time before she rejoined Wolfgang Puck and moved to Dallas to consult at the Crescent Court Hotel. Eventually, Pressman found her way back to Los Angeles where she began a wholesale business for her much-loved pastries.
An accomplished chef and restaurateur, Pressman was best known for opening the beloved Pasadena institution, Old Town Bakery, earning her to be known, in many circles, as the most famous chef no one has ever heard of. She was humble and understated, but her passion and talent were evident through and through. As her “swan song” and “happy ending”, opening Short Order and Short Cake with Nancy Silverton represented the culmination of her many years of hard work and dedication to her craft.
Short Cake continues to honor Pressman’s memory through their Baker, Brian Garrigues' innovative and delicate pastries and desserts. Amy's friend Nancy Silverton lends her wisdom as well, alongside a team dedicated to sharing a culinary passion and craft with the community.
Short Cake has partnered with Verve Coffee Roasters for a new coffee program called Verve Coffee at Short Cake. Verve Coffee Roasters, the Santa Cruz based craft coffee company inspired by its West Coast roots, is differentiated from competitors by the high quality of their coffee as well as their unrivaled focus on customer experience and community. Their focus is to bring the best quality, service, and atmosphere in every customer interaction, while incentivizing those at farm level to consistently produce the highest quality coffee beans in the world.