KAS Cake Emporium is where the "Dirty South meets the "Yard"!
All of our products are made from scratch with the freshest ingredients available. KAS do not use any hydrogenated oils, animal products or oils, no artificial additives, ingrecdients, or preservatives. Ask about our ethnic cake tops and kits. KAS's goal is to preserve the deep creole southern ooking heritage and culture that is in danger of disappearing. KAS only use non-bromated flour, butter, leaf lard. We also stand for the preservation and the promotion of the Caribbean culture and foodways as well.
At the head of KAS is Chef Kimberly Wingate-who is from Galveston,TX and attended the Culinary Institute of America in 1983-Hyde Park, NY. She specializes in pulled sugar and chocolate design, which pictures will be introduced onto this website at various times. Kimberly interned at Adams Mark Resort in Daytona Beach, FL as Assistant Pasty Chef. Worked for the Omni Resort, and the Walt Disney Resorts-(Dolphin/Swan Resort, Grand Floridian), working front of the house as well as back of the house. Our staff also consist of Angel Burgos Rivera, who hails from Maunabo, Puerto Rico. Specializing in country style Puerto Rican cooking, for those who have had the pleasure of tasting his food, will surely agree that his is the best that the island has to offer! He has over 20 years in the culinary field.
As of now, Kas is available as a food vendor within farmers markets in Delaware and Pennsylvania, Texas, Florida.
Kas is also dedicated to the best and finest West Indian/ Spanish Caribbean fare in the Tri State, Texas, Florida.
With that being said- "Welcome to KAS" !!!