Dana Farkas
throws herself
into eveything
she bakes

OK, not literally, but Dana has been passionate about her baked creations since she began in 1982 at the just opened SPAGO restaurant in Los Angeles, CA., under the direction of Wolfgang Puck. While at Spago, Dana perfected many of her specialty recipes for pastries, pies, cakes and a host of other sweet and savory tidbits.

In 1985, Dana got a taste for how the other coast bakes, when she and Nancy Silverton (now owner and head chef at Osteria Mozza in L.A.) took over the pastry duties at Maxwell’s Plum in New York City. Since 1988, Dana has lent her expertise to a number of award-winning restaurants (Tumbleweed, Beverly Hills; Checkers Hotel, L.A.; Village Pub, Woodside, CA) before beginning her wholesale baking career.

Dana’s newest endeavor, Beehive Specialty Baking, is a little taste of home on the internet. What is it you crave? A crispy crusted deep dish apple pie? Sticky sweet cinnamon rolls? Chocolate chunk walnut cookies? Maybe a perfect quiche lorraine, or just buttery rich dinner rolls.

For an intimate dinner party or a wedding party, you can find it all in the Beehive. Come for a vist — find out what the buzz is all about!