Chef Abigail Langlas is the chef/owner of Cake Works, A full scale Bakery that specializes in custom wedding and specialty cakes, as well as doing a large variety of wholesale breakfast pastries, cookies, and special desserts for catering. They were a Critic’s Choice Ilima Award winner in 2008, as well as receiving numerous awards on the Knot and Best of Custom cakes in 2017 by the Star Advertiser
Before starting her own bakery, Chef Abi ran the Bake Shop for Honolulu Coffee Company, creating a large variety of Breakfast pastries and French desserts for their 5 locations. Before that, after returning from Europe, she accepted a position at Chef Alan Wong’s King Street restaurant in Honolulu. As pastry chef, she created beautiful signature desserts that remain among the most popular menu items. While at Alan Wong’s, Chef Abi had the pleasure of working alongside such acclaimed chefs as Thomas Keller (The French Laundry and Per Se), Nancy Silverton (Campanile and La Brea Bakery) and Stephen Durfee (CIA Chef Instructor and former executive pastry chef of The French Laundry), at prestigious food festivals and special events nationwide.
A native of Hilo, Hawai’i, Chef Abi’s love of the 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. Chef Abi started her career with an apprenticeship at London’s distinguished Four Seasons Hotel. She then went to work in Lyon, France creating desserts for the Restaurant Les Eaux Vives at the four-star Hotel Metropole de Lyon.