Introducing our Easter Backdoor Bakery 2019! Executive Pastry Chef Jacoby Dinges has prepared elegant holiday treats, reminiscent of traditional Easter pastries, with a unique Wilton House twist. To place your order, please fill out the form below, and our management team will reach out to you via the telephone number provided within 2-3 business days to handle payment. Meet Jacoby by reading his bio below.

Pick Up Dates:

Thursday, April 18th - Saturday 20th from 10am - 5pm

Easter Sunday, April 21st from 10am - 2pm

Treat your friends and family to:

Tulip Petite Gateaux - elegant tulip-shaped cakes with strawberry and coconut cream

Strawberry Marshmallow Knots - Homemade marshmallow infused with fresh strawberries for a light and airy sweetness.

Hot Cross Buns - Delicate sweet buns with currants, candied lemon, and orange


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Individual Tulip-shaped cakes with strawberry & coconut cream
Delicate sweet-buns with currants, candied lemon, and orange
Homemade marshmallow infused with fresh strawberries for a light and airy sweetness
Thursday thru Saturday, 10am-5pm Easter Sunday, 10am-2pm

 

Meet the Chef:

A local of the Valley, Jacob Dinges had humble beginnings with a degree in Culinary Arts from our local vocational school, Tripplet Tech. Shortly after graduating, Jacoby attended the Culinary Institute of America to hone his skills in pastry baking and service management. Shortly thereafter, Jacoby took his talent abroad to Saarbrücken, Germany where he worked constructing intricate dishes for a three Michelin star restaurant, Gästehaus Klaus Erfort. After enjoying his time abroad, Jacoby returned to the Valley and worked as the lead Pastry Chef for Bella Gelato, before coming to the Joshua Wilton House in October of 2018. We are delighted to have Jacoby join our team; his desserts express an elegance and refinement worthy of such a historic and influential home.

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Happy Easter, everyone!