Helena Wirth Cakes opened for business in 1981 by Helena Wirth. It quickly gained popularity and many generations of families have been coming to the bakery to mark every special occasion. Helena Wirth Cakes continues to be the premier custom cake design studio and bakery in Los Angeles. After Helena Wirth retired, Moises & Marivic Ayunan took over as chefs and owners using mostly the same recipes with little tweaks here and there applying chef Moises' expertise in baking the most delicious and moist cakes in all of Los Angeles.
The cakes from Helena Wirth are beautiful, unique, and most importantly, the most tasty cakes using only the finest ingredients. Helena Wirth's cake designs are ever changing and always expanding, however, one thing has remained the same, Helena Wirth's personalized service. We treat all of our clients with attentive, warm, and friendly service. We want you, your family, and your friends to become loyal cake fans.
Moises Ayunan started his career in 1972 at Tropical Hut, a fast food chain in Manila, Philippines as the Operations Manager and then later at sister company, Fortune Bakeshop as Bakery Manager until 1977. Around the same time, Ayunan became a consultant for the fast-food business concept of Magnolia Ice Cream Parlor, which later became Jollibee Foods Corporation to which he imparted his own concoction of the Filipino-taste hamburger which became the signature of the company that catapulted it to be one of the biggest fast-food chains worldwide. Ayunan relocated to Log Angeles, California in 1977 to join his US immigrant wife. He worked as a pastry chef at the Beverly Hills Hilton Hotel.
In 1989, Ayunan returned to the Philippines to work at Jollibee full time as the head of the bakery division and as Assistant Vice President, and establish the pantry of the Jollibee company to modernize its operations according to world standards. After the reorganization of Jollibee, Ayunan returned to Los Angeles to rejoin his wife and family further his skills in the fast-food and bakery business which he continued to contribute to the company from which his stipend and profit-share remained. Ayunan took over as owner of Helena Wirth Cakes in 2006, one of LA's longest operating bakeries.