A native of Southern California, Chef Shelby Hallmark found her calling to Baking and Patisserie at a very young age. She would work alongside her mother in the kitchen doing anything from kneading doughs to baking desserts. While attending the California State University Stanislaus as a criminal justice major, she decided to pursue her passion of baking.
In early 2015, Chef Shelby was accepted into the The Culinary Institute of America Greystone in Napa Valley, California, where she received her Associates of Arts Degree in Baking and Pâtisserie. While attending The Culinary Institute, she completed an externship with the critically acclaimed French Bakery, Fournée Bakery in Berkeley, CA.
In late 2016, upon graduation from the Culinary Institute of America, Chef Shelby decided that the Sacramento region offered a dynamic culinary scene, specifically with its robust Farm-to-Fork initiatives. She decided Sacramento was going to be where she would settle and build her culinary experience/career. Shortly after arriving into Sacramento, Chef Shelby secured a position at a locally well-known bakery where she worked to become an asset to her team by focusing on attention to detail, and creativity within the business.
Within months, she was moved into management over the bakery and production. In 2017, Chef Shelby joined Estelle Bakery and Pâtisserie, where she was named one of the Pastry Chef’s, a role in which she can continue to share her passion and love for the art of baking and Pâtisserie. In the Summer of 2019, she was promoted to Head Pastry Chef!
Growing up in the Central Valley, Chef Georgina Valadez always had a passion for baking and patisserie. Her love for desserts and breads started when she was seven years old learning Portuguese pastries and breads from her god mother. It was not until after she graduated California State University East Bay with a Bachelors in Biology that she decided a career in baking and patisserie would be more fulfilling in life.
In 2013 Chef Georgina attended Le Cordon Bleu in Sacramento California where she received her certificate in Baking and Patisserie. Prior to graduating Georgina accepted an externship at a local Sacramento Bakery, Ettores European Bakery where she was then hired on as a cake decorator.
After a year Georgina was offered the position as the assistant pastry chef where she continued to utilize her skills helping manage and run a production facility. Working with Ettores for more then four years she eventually became the head pastry chef and quality manager of the entire production facility. It was then that her true talent came alive developing and maintaining quality product.
Yet it was time for Georgina to take a new journey in her career by joining the French inspired Estelles Bakery and Patisserie team late 2018. It is here that Georgina can continue her passion of baking and patisserie In a new and inventive way. She looks forward to helping Estelles grow and become a staple bakery in Sacramento for years to come.
Chef Georgina also enjoys time with her two wonderful kids and amazing husband. They all love to be outdoors or enjoying nights in watching movies together.
Bridgét is a local, born and raised in Folsom, CA. Bridgét attended the University of California, Berkeley where she majored in French and Linguistics and graduated Phi Beta Kappa. After college, Bridgét moved to Oahu, Hawaii where she immersed herself in the culture, food, and ways of life. After returning to her hometown in 2017 and finding herself at a crossroads, Bridgét turned to what she knew and loved best: baking.
Bridgét developed a love for baking and cooking at a young age and had always dreamed of opening her own bakery one day. She has always been fascinated by the process and art of baking and aware of the inherent quality of desserts to brighten anyone’s day. In an effort to gain some hands-on experience in running a bakery, Bridgét reached out to local bakeries in Sacramento, hoping to get her foot in the door. In her search, Bridgét found Estelle Bakery — a beautiful, refined French patisserie that combined her French studies background with her love of exceptional sweets. Estelle offered her a position in their Front of House staff. In just a couple of months, Bridgét joined the management team at Estelle.
Bridgét is currently the Front of House Manager and Tea Service & Catering Coordinator. You will see her in the front of the bakery most days, hear her voice on the phones when you are placing orders and making tea reservations, and see her emails when you reach out to the bakery. She manages the day-to-day of the bakery with an eye for detail and is constantly working to improve your experience as customers of Estelle. Bridgét has been given an invaluable experience at this very special company where she wishes to grow her staff and continue learning.
Kellie Velasquez has spent the last 9 years working in professional kitchens. Her passion for great food and customers has brought her to Estelle Bakery & Patisserie. In 2014 Kellie received her associates degree in Baking & Pastry Arts at The Culinary Institute of America. From there she became Pastry Chef at popular Jane The Bakery in San Francisco, CA. Kellie found her speciality in managing customers and special events through managing her at home wedding cake business, Palette Cakes. Kellie’s experience in the kitchen and in the wedding industry gives her the special attention to detail that makes sure our customers needs are met.