Atlanta’s “Little Peach” Specialty Cake Boutique!
No celebration is complete without a cake!
Pêche Petite offers Atlanta skillfully decorated and delicious custom cakes to sweeten any occasion – weddings, baby showers, birthdays, or just to indulge!
We believe premium ingredients make premium cakes, and well-crafted talent creates edible art.
Pêche Petite at Studio1658
Please contact Pêche Petite directly 706.351.5921 to order your cake, schedule a consultation or receive a quote.
Inspiration images should be emailed to email@example.com
1658 McLendon Ave NE Atlanta, GA 30307
Orders may be placed by phone 706.351.5921 by email firstname.lastname@example.org or in person by appointment only.
We recommend scheduling a consultation for wedding cakes and elaborate specialty cakes to discuss design details.
Please refer to our website’s menu for a list of our flavor offerings.
All cakes are made to order. Availability is first come, first served basis. Advance payment is required to guarantee your space.
Orders may be picked up by appointment inside Studio 1658 at Candler Park, located at 1658 McLendon Ave NE, Atlanta, Ga 30307
Delivery is available, fee varies based on location.
Please note the studio is a shared space, and we do not have regular hours at this time.
Preferred Advance Notice:
- Dessert cakes / 5 days
- Design consultations / 10 days
- Custom cakes / 14 days
- Wedding cakes / 3 months
We will always try to accommodate any order. Please call 706.351.5921 directly for approaching orders.
Pêche Petite offers one complimentary consultation for each couple including a tasting of three cake flavors from our tasting menu. We will discuss your cake design, so please bring any inspiration items such as pictures, fabric swatches, invitations, or anything you would like to coordinate with the cake. We will provide options for tier sizes based on guest count. Consultations take place at our studio at 1658 McLendon Ave, ATL 30307.
Please notify us 48 hours in advance if you are unable to keep your appointment. As a boutique bakery, we bake our samples fresh specifically for each consultation. No call/no show clients will be charged $30 if they want to make up the appointment. The fee offsets the cost of remaking your samples. If you decide to book with us, the fee will be applied to your order.
For specialty and dessert cakes, our complimentary delivery range includes Decatur, Downtown, Midtown, and Buckhead. Outside these areas the fee varies based on location. Please contact us for a quote.
For wedding orders, our delivery fee depends on the distance to the venue. Some clients have asked about picking up the wedding cake themselves, but we highly discourage this. An assembled wedding cake is very fragile to travel with. Pêche Petite delivers your cake in layers and assembles it on site to minimize any risk of damage during travel. We also come equipped with a repair kit just in case. Please contact us for a quote to a specific location.
We recommend enjoying your cake at room temperature. Metal knives are recommended for cutting fondant cakes.
Can I eat fondant?
Yes, you can eat fondant. It’s mostly sugar. Some people don’t care for the texture in combination with the cake. It’s perfectly acceptable not to eat it. (Erin doesn’t!)
Do you make gluten-free cakes?
No. All our equipment comes in contact with a lot of flour so we don’t want to take any chances for someone allergic.
How do I store leftover cake?
Cake can be stored in an airtight container at room temperature for up to three days. If your cake is frosted with Swiss Meringue Buttercream or Whipped Cream, refrigerate it in an airtight container, but let the Swiss Meringue Buttercream come to room temperature before enjoying.
Can I freeze cake?
Yes. Place the cake unwrapped in the freezer for a few hours until frozen. Remove and tightly wrap with plastic. Ideally place in an airtight container. Zip top bag would work too. When ready to enjoy, let it thaw and sit at room temperature for a day to improve texture.
Do you make any other desserts?
No, cake is our true love. We make whole cakes. We do not make cupcakes.
- Sweet Cream Butter
- Unbleached Flour
- Cane Sugar
- Cage-Free Eggs
- Organic Milk
- Natural Sour Cream
- Pure Extracts
- Sea Salt
- Aluminum-Free Baking Powder
- Non-GMO Cornstarch
- Safflower Oil
- Fresh Fruit
- Organic Carrots
- Georgia Pecans
Make Up Artist
Alcohol Infused Cakes
Paige Power and Erin Bauchat met in seventh grade and became best friends in high school. They shared a common desire and need for self expression and bonded over music, art, and poetry.
After high school, they pursued separate paths but always stayed in touch. They lived together in Athens at one point, both working for local small businesses. Independent and free spirited, they wanted to be in control and knew the only way was to create their own space in the world. Pêche Petite could be considered an act of rebellion!
Paige is the executive designer with over 10 years of experience decorating cakes. She started out in craft store decorating classes and learned on the job in bakeries across the state. Cake is absolutely her favorite food!
Erin is the pastry chef and has a bigger sweet tooth than a honey bee! She worked in a bakery in Indiana prior to starting Pêche Petite and loves the scientific aspect of baking. She also manages all social media platforms and built the new website. She loves cats, pandas, and of course cake!