Since opening her studio in 2006, sugar artist Ana Parzych has become known as one of the top wedding cake designers in the U.S. and abroad. Reflecting her arts background, Ana’s wedding cakes are renowned for her realistic sugar flowers and artistic brushed piping. Aside from her cakes, Ana’s cake sketches are works of art in and of themselves.

In 2007 Ana was featured on a Food Network special, and shortly after, one of her CT wedding cakes appeared on the cover of PEOPLE Magazine. In 2010, Today Show viewers nationwide cast over 110,000 votes to choose Ana’s wedding cake for their live segment Today Throws a Wedding. This was the first of many TV appearances, including live segments of The Today Show and The Katie Couric Show.

Ana delivered the most luxurious wedding cake ever seen in the exotic emirate of Dubai, which was published in Harper’s Bazaar Arabia. Ana’s wedding cakes have been named by Brides Magazine’s as among The Most Beautiful Cakes in America. Ana created the wedding cake and groom’s cake for the first-ever worldwide-live-streamed wedding, The Knot Dream Wedding, broadcast from Bryant Park, NYC.

Her luxurious wedding cakes are regularly featured in leading bridal, lifestyle, and cake decorating magazines in the US and abroad, including Town & Country, BRIDES, People, Harper’s Bazaar, Us Weekly, Grace Ormonde Wedding Style, Martha Stewart Weddings, The Knot, HIA (Dubai), Wedding-Travel (Singapore), and many others. In addition, Ana has won several culinary competitions, in the categories of both design and flavor.


Ana resides in Connecticut with her husband and their three children, splitting her time between her two Connecticut wedding cake studios, and wherever her wedding cake assignments take her. Ana combines her two life-long passions, baking and fine arts, to create confectionery masterpieces that taste as exquisite as they look.

Fond of baking from a very young age, Ana studied graphic design, and then painting at the National School of Fine Arts in her native Lima, Peru, before moving to Japan (the home of her ancestors), where she worked in a French bakery.
After moving to the US, Ana turned her full attention to studying her craft, learning from the finest sugar artists, and perfecting her baking skills at The Culinary Institute of America. Having mastered the basics of wedding cake design, sugar flower creation, and other decorating techniques, Ana quickly gained recognition in her field, earning awards and developing her own techniques and personal style, which continue to evolve.

Ana strives to advance awareness of the sugar arts while passing on her expertise, through teaching, mentoring, and lecturing throughout the year to diverse audiences. See the schedule of up-coming CT wedding cake classes.