Did you know?
In 2011, she competed on Food Network Challenge and won the show’s $10,000 prize for her 3-feet tall dinosaur-shaped cake, complete with a moving head and tail and a habitat of dry ice for extra effect.
Sarah's Featured Recipe
Banana Chocolate Chip Pound Cake
Sarah Levy developed a passion for all things sweet at an early age. In 2004, her passion became her profession when she launched Sarah’s Pastries & Candies, making fine chocolates out of her mother’s kitchen.
Sarah opened her first retail store on Oak Street near Chicago’s Magnificent Mile in 2005 and soon expanded her offerings to include morning pastries, specialty and wedding cakes, cookies, chocolate gift baskets and other delectable pastries. She later moved her shop to a larger location nearby and opened a second store inside Macy’s on State Street in 2007.
Sarah showcases many of her bakery’s popular recipes in her cookbook Sweetness: Delicious Baked Treats for Every Occasion which was released in 2009 and is now in its fourth printing. She is also the dining editor for Today’s Chicago Woman magazine.
Sarah’s Pastries & Candies was named one of the nation’s Top Ten Candy Stores by USA Today.
Sarah was honored with the YWCA Promise Award in 2007 and in 2010 she was nominated for a Jean Banchet Award for Celebrity Pastry Chef. She has trained at several of the country’s top restaurants and bakeries, including Spago Beverly Hills, where she apprenticed under the James Beard award-winning pastry chef Sherry Yard, and Bittersweet Bakery in Chicago. Sarah is a graduate of Northwestern University, French Pastry School of Chicago and Francis W. Parker School.