ABOUT BOMBON
We just love cakes
We started in 2001 in the windy city, in the beautiful Pilsen neighborhood. Two chefs, Luis and Laura, one small store, pounds of passion, a pinch of creativity, and big sweet dreams baked slowly became what BOMBON is today.
A celebration destination, a pastry shop where you can find delightful pastries, artistic cakes, mouth-watering cookies, and all kinds of desserts. We want to be the the perfect finale for your small, intimate celebration or your big fiesta!.
Our products are handmade with the freshest and finest local, all-natural ingredients. We use 100% butter and real whipped cream. We bake everything from SCRATCH in small batches, like the good old days. We proudly use Chicago Bloomers Chocolate, imported jams, and the best fruit available. We use as many organic ingredients as possible, and yes, our pastries have 0g. Trans fat, high fructose corn syrup, and artificial flavors or preservatives.
We are a small, family-owned and operated business. We’ve been around since 2001, here in Beautiful Chicago, but have 40 years of baking experience. Furthermore, we are proud to say we are PASSIONATE about baking for you, your family, and your friends.
ABOUT LAURA PEREA
Our Chef and Owner
Laura was born and raised in Mexico City. Her parents introduced her to Gourmet Foods and Pastries at a young age. She started baking at age eight and professionally at age 15. She would prepare and sell cakes and pastries on afternoons when attending high school. Her dreams of becoming a chef became stronger, and after attending one year of business college, she convinced her parents to let her go to France and attend Le Cordon Bleu in Paris. While in Paris, she worked for the school and as the chef for the U.S.A. Consul in Paris. She graduated and received “Le Grand Diplome” in 1991.
Once in Mexico City, she worked as a pastry chef and manager at La Cava Restaurant and Catering. She taught pastry seminars at Anahuac University and multiple pastry schools in Mexico City. She also worked in different restaurants and bakeries as a consultant. Furthermore, she worked for Ambrosia Catering and opened The Crowne Plaza Hotel Reforma in 1996. In 1997, she traveled to Chicago for an International Assoc. of Culinary Professionals, and meet various chefs. In 1998, Laura started to work for Rick Bayless as a pastry chef consultant for both Frontera Grill and Topolobampo. She was in charge of menu creation and worked as Bayless’s Pastry Chef until 2001, when Bombon started as a wholesale bakery.
Since May 2001, Laura and her husband, Luis, have passionately baked for their loyal clients. They opened their first store in Pilsen. She is the Head Pastry Chef and bakes for numerous celebrities, friends, and clients.
Laura had taught at the Culinary Institute of America, Greystone Campus. Has been nominated one of the best pastry chefs here in Chicago several times. Obtained BEST cake in Chicago by TIME OUT magazine, 2009. Her recipes have been published by the Chicago Sun-Times and Chicago Tribune.
Her dreams of baking professionally came true. Furthermore, her artistic wedding cakes, delicious 3D cakes, and custom-made sweet tables are her passion.
“Baking is my life.”
We greatly appreciate your business.
Thank you,
Laura Cid-Perea
Pastry Chef Bombon Group.