Who We Are
Embrace Sweets began in 2004 with only a thought, a passion for baking and
several generations of proven recipes. My daughter and I have worked hard to
bring the dreams of my mother and grandmother to light and in three short
years, those dreams have flourished. In 2002, fed up with my current job and
so unfilled I prayed for my true passion and purpose in life to appear; little did I
know it was with me all the while. After making an apple cobbler for my
daughters' 21st birthday I suddenly found myself with orders from friends and
neighbors to make them sweets as well, within six months I enrolled and
attended the California School of Culinary Arts - Le Cordon Bleu, in Pasadena,
California by the following year I was working with world renowned Executive
Chef Wolfgang Puck; creating dessert works of art for the Breeder’s Cup at
Santa Anita and catering some of Hollywood’s most elite parties. I had truly
found my calling. In early February 2004, Brandi and I opened Embrace – a
sweets company, unfortunately, it was in the middle of the Adkins craze and we
couldn’t give away a cookie let alone a brownie. However, we stayed the course
determined to make this work. Three years later and we’re stronger than ever.
We continue to break records and exceed every goal. Our sweets are
recognized from Cincinnati, OH to Baghdad and we have the awards and
recognitions to show. Our goal is simple, to make an impact, to bring to the
world generations of love and family, quality and to set the bar. We intend to
make Embrace Sweets a household name and our icon an international
symbol. Embrace Sweets will be a name that will live on for many more
generations to come.
Sandra & Brandi Daniels
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