Creek House Patisserie (CHP) has been in business since 2005. We produce fine, high quality artisan chocolates and delicious pastries out of our commercial kitchen in Oregon. Our products are available from retail stores in Oregon, and internationally through online sales.
Chocolates: Creek House's critically acclaimed chocolates do not contain any preservatives, and are made in small batches from premium chocolate, cream, butter, and all-natural flavorings. Please read the great reviews we receive from satisfied customers. Our chocolate truffles are known for their perfectly tempered "shells" and very creamy chocolate centers. Flavorings are never overpowering, and allow the great taste of fine chocolate to fill your senses. You may click on links on this website to order directly from us, through Chocolate.com, or through Amazon.com.
Pastries: Creek House's pastry business is mostly wholesale to Ashland, Oregon restaurants, and specialty stores. We do take individual retail orders on a limited basis for pick-up in Ashland. We invite you to take a look at our Pastry Product List. Creek House pastries do not contain preservatives, artificial flavorings, or artificial colors, and are made using classic baking methods.
Louise Ingber received her culinary training at The Cooking and Hospitality Institute of Chicago, a Le Cordon Bleu school. She received diplomas, with top honors, in professional cooking, and baking and pastry. She was sous chef at Bistro 4343 in Chicago and a pastry chef at the W Hotel Chicago City Center.
Louise's first career was as a ballet dancer. She was soloist with the Tucson Ballet Company, and principal ballerina with Ballet Pacifica and North County Ballet Company. She was founder and artistic director of Conservatory of Ballet Arts School and Company, a non-profit organization, in Solana Beach, California. Conservatory of Ballet Arts was a community oriented ballet troupe, performing lecture demonstrations and full productions at local schools, retirement homes, and local festivals.