L'Abeille Sucree began 3 years ago in Montreal, Quebec by an American who longed for a taste of home. After living in Los Angeles and enjoying Sprinkles Cupcakes, Sweet Lady Jane cakes, Clementine Cafe cookies, this bee keeper’s wife decided to start baking her beloved baked goods abroad.

Since then, L'Abeille Sucree |The Sweet Bee has combined classic American desserts with French sophistication.

In Jackson, I found a happy home at ALBA Coffee until its closure. Now I would like to bake directly for you. 

My philosophy is simply that the finest, highest quality ingredients make the best desserts. I don't use artificial flavors or preservatives in my cakes, donuts  or cookies. I prefer to use natural plant based food color and all natural sprinkles. Some of the other brands I use are Valhrona and Guittard chocolate, Maldon sea salt, and King Arthur Flour. It's quality you can taste.

I work in a private kitchen. I am also certified by the State of California as a registered food handler (License #1183503).

For any questions, please email me: labeillesucree@gmail.com