My story at its core, is truly, the love of being creative and bringing joy to others with my creations. An artist since childhood in numerous mediums, it’s no surprise I discovered the fine art of chocolate making. My mother inspired me through her abundance of love and her ability to teach patiently in the kitchen and beyond. Her attention to detail and flawless cleanliness was effortless.

In my early years, I studied traditional and Chinese medicine and learned the power of infusing energy into everything I do. Although years in medicine provided financially, my hobbies were always focused on bringing joy and happiness to others through gifting my art mediums.

While working at the Plumed Horse restaurant, as a server, I became fascinated with the chocolate work of the French pastry chef and chocolatier "Marc Dumas." One day, I approached him and asked if he would teach me the process.  To my dismay, he declined this apprenticeship opportunity, insisting that fine chocolate artistry was to difficult to teach.

Undeterred, I turned to studying every book on the art of chocolate making, as the internet was not yet developed! Hours, days, weeks, months, years later, I successfully taught myself by experimenting with recipes, molds, colors, paint designs, and a bounty of the finest quality ingredients sourced from all over the world.

Eventually, I presented a single pumpkin truffle to Marc. In awe, he welcomed me and agreed to guide me in finalizing the production process.

My passion and dedication for chocolate work flourished. I fell in love with hand painting the chocolates which has become my artisan Angelica’s specialty.

In 2014, I became a professional certified chocolatier.

On an auspicious day in 2017, I started a partnership with the Plumed Horse and opened The Plumed Horse, Chocolaterie by Angelica, a shop in downtown Saratoga, California. This grand adventure lasted 7 years and I met extraordinary people along the way. As we all know, change is inevitable, and I decided to close my shop as of February 2023.

My journey now continues as a personal offering to my closest friends and customers, and I offer my chocolates by personal pick-up appointments now with seasonal offerings.