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<p/><br></br><p><b> Book Synopsis </b></p></br></br>In <i>Beach House Baking: An Endless Summer of Delicious Desserts</i>, Pastry Chef Lei Shishak shares her most popular recipes for cupcakes, cup-tails, cookies, frostings/fillings, pies, ice cream sandwiches, and frozen pops from her celebrated Sugar Blossom Bake Shop in the charming beach town of San Clemente, California. <p/>At her shop, Chef Lei serves up familiar treats that offer so much more than a sweet dining experience. Inspired by her beach town location and her love of the sand-and-surf lifestyle, she creates high-quality, made-from-scratch desserts that transport you to the islands and resorts you've always hoped to visit. Get ready to hit the beach through one hundred recipes, including: <p/> Cocoa Island (Maldives) Cookies<br> Red Velvet Riviera Cupcakes<br> Piña Colada Highway Cup-tails<br> Windswept Cherry Pie<br> Malibu Shimmer Ice Cream Sandwiches<br> And more <p/>Lei's recipes in <i>Beach House Baking</i> are designed to take you on an island vacation, turning the task of baking into a virtual journey to a beachside paradise, filled with the sounds and aromas of the places you can go to just get away from it all!<p/><br></br><p><b> About the Author </b></p></br></br><b>Lei Shishak</b> is an established pastry chef who trained at the CIA in New York and has worked at restaurants in Sun Valley and Los Angeles. Her formative years were spent working as Michael Mina's pastry chef at the Stonehill Tavern at the St. Regis Monarch Beach in Dana Point, California. She has been featured in <i>People, Riviera Magazine, Sunset Magazine, Coast</i>, the <i>Los Angeles Daily News, Fine Living, </i> and many more media outlets. She resides in Dana Point, California.

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