Sugar Butter Flour was founded by three accomplished and passionate pastry chefs. Together, they contribute the extensive experience, creativity and professionalism that make Sugar Butter Flour an exceptional company. The current management team includes the following individuals:

Irit Ishai
Matt Ives

Matt started out cooking at a young age in his mother’s kitchen. His first “real” job was working
at Delectable’s Catering in Santa Clara when he
was sixteen. He then worked as a Sous Chef at A.P. Stump’s in Downtown San Jose.

Realizing that he still had more to learn, Matt took a position as a Line Cook at Manresa Restaurant, a prominent fine dining establishment. Matt eventually left Manresa to become a Sous Chef at Seven Restaurant and Lounge.

Despite his success and expertise as a savory chef, Matt decided to make a surprising career change when he followed his heart, joined Sugar Butter Flour
and started making pastries! Matt still loves to cook, and you can spot him
making dinner for his family or preparing team lunches for the whole SBF crew.
At Sugar Butter Flour, Matt is responsible for kitchen operations.

Whenever he has a free moment he hits his favorite mountain biking trails or goes to the gym. Matt also likes to produce organic vegetables in his own garden.

Contact Matt at matt@sugarbutterflour.com

Melissa is native of the Bay Area and grew up in the city of San Jose. She attended Notre Dame High School where she balanced academics with volunteer work such as mentoring at risk youth. It was then she planned to pair her passion for art and new found love of teaching, and become an art teacher.

Melissa attended San Francisco State University where she majored in Fine Arts and minored in Creative Writing.

While at SF State, she spent her downtime cooking for roommates and realized her artistic roots lie in culinary. Melissa then transferred to culinary school where she earned a degree in the culinary arts, focusing in pastry.
                
As a student she began working as a sales associate at Sugar Butter Flour. Soon, Irit and the team tested her skills at cake decorating. Melissa was promoted to cake decorator a few months after being hired on. Melissa cake design skills have impressed many of Sugar Butter Flour's customers, and she is now working on perfecting her cake decoration skills, mastering many tricks and techniques.
 
 
In her spare time Melissa enjoys, cooking for family and friends and traveling.

After 6 months at SBF Roni has become a trusted team member and the newest assistant manager at the Pruneyard location. 

When she's not at the store working, Roni spends her free time trying out recipes on her own on friends, who are always eager test subjects.  She also loves classic rock, the occasional night out dancing, and day trips to the beach in Santa Cruz.

Marcus Wholken, Assitant Mgr. Kitchen

Marcus was born in Palo Alto, California. He has lived the majority of his life in the bay Area but has traveled across the unites states extensively.

Marcus has 20+years of culinary experience. He has worked for Arctic catering in Pruditoe bay,Alaska, and began his Sous Chef career at the Hugo Hyatt in Tahoe He has outstanding skills in cooking and preparing a variety of food.

Despite his early career, Marcus' passion has always been for baking and pastires.
When he joined Sugar Butter Flour ha was thrilled to start baking fulltime, and is working to become a master baker. Working with the Sugar Butter Flour Team, Marcus is realizing his passion and enjoys it very much.