Hardware House Kitchen and Sweet Sage Baking Co., located in Newport Beach, CA.
We cruised the Newport Beach Harbor, talking about how their passion project turned into one of Orange County’s standout bespoke catering businesses, The Hardware House Kitchen. From their early beginnings to building a brand centered on coastal California cuisine with Italian roots, they share how their love for food, partnership, and community shaped their journey. If you’re searching for catering for pizza parties, bridal showers, weddings, and other special events, or cooking classes, this conversation offers an inside look at the heart behind their beloved business.
We also dive into the origin story of Sweet Sage Baking Company, the passion-fueled bakery founded by Chef Angela Samuels and her childhood best friend, Lindsey Johnston. What began with custom wedding cake design has evolved into a thriving Orange County bakery known for garden-inspired cakes, cookies, and pastries. Named after Angela’s daughter, Sweet Sage blends artistry, family, and flavor—specializing in bespoke wedding cakes, celebration desserts, and handcrafted baked goods (including their unforgettable Carrot Cake and Lemon Lavender). If you’re looking for wedding cake designers in Orange County or artisan bakeries in Orange County, Newport Beach, this episode highlights the creativity and craftsmanship behind every bite.
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Today we're joined by the founders of the Hardwarehouse Kitchen, husband and wife duo, Angela and Wes. From their first date to their first disagreement, food has always been the foundation of their relationship. Today, they're sharing the story and inspiration behind their business and what it takes to execute celebrations of any size.
Welcome aboard, Angela and Wes.
So let's start from the beginning. Tell us how you came up with the idea for this business and what the inspiration was behind it.
Angela: Oh, wow. Well, our business is really founded in our love for each other. I think every conversation we had from literally meeting at Lav at the bar was, “what's your passion?” Mine's food, even though I was in fashion at the time.
And so as soon as we got married, our original plan was Wes was going to leave his job when we got engaged and he was going to go back to food, and then I was going to leave my job when he got settled. But my job restructured and they sent me on my way, and I said, “I'm not going back.”
And we decided to take the leap, and we did 10 years ago right after we got married.
I think we maybe catered like two events the first year because you have to convince somebody. And it was like a cousin. It was my dental family. It was my uncle. It was my dental hygienist. Family, close friends. Anybody who saw that we were trying at it.
And I had been food blogging at that point for 10-something years, so it wasn't like I didn't have visual proof that I could cook. But catering is such a beast, and literally we only got into it because it is the lowest barrier to entry. It doesn't require a brick and mortar. There's a lot less overhead, so it was a less scary leap.
We both had other things that we were doing. More labor, less overhead—except the labor's all us. So it's not like we were paying anybody else.
But yeah, we had such a passion for food and hospitality, but we were both working in other industries where we felt really stifled. Getting married kind of gave us permission to be a team and go for it.
So that's why we went for it.
So, Wes, when was the actual timing of when it started, and what gap were you trying to fill?
Wes: Like she said, the first one was for a friend or family. I feel like April 2016.
Angela: April 2016.
Wes: I think the main niche we saw that wasn't being fulfilled at the time was smaller, more intimate, custom gatherings. Everything felt big box—dry chicken, bland salmon, very cookie-cutter.
We wanted to work with clients from start to finish. What’s their vision? What menu do they want? How many people? And really make the event special. There weren’t a lot of people doing that then.
Angela: Until maybe two or three years ago, we never even had a set menu. Everything was hyper-seasonal and custom. Over time, we built the things we really loved.
Our menu is still seasonal, every event is still customized, and we love creating new things. That’s how we find the most delicious dishes. Clients ask us to create something unique, and that’s how things end up on the menu—like our deviled eggs, because they’re my favorite.
We wanted to showcase how beautiful California food can be. Catering often doesn’t feel soulful. It feels generic.
Our service feels like family because it is family.
How did you come up with the name The Hardware House Kitchen?
Angela: Truthfully, it started after a drunken night out early in our relationship. Wes said he wanted to open a bar called The Hardware Bar.
Wes: “I got hammered at the hardware bar.”
Angela: He wanted t-shirts that said, “I got nailed at the hardware bar.” I was like, okay… maybe not that. But the idea of the hardware store as a community hub really stuck with me.
Our dream was always a brick and mortar—pandemic aside—but the idea was being the center of the community. That’s how it became The Hardware House Kitchen.
How do you divide responsibilities at home and at work?
Wes: At home, I’m the morning guy. She’s the night. I get up early for my time. I make lunches, drop the kids off. She handles bedtime.
At work, I’m logistics, planning, operations. She’s creative—menus, flavors, client relationships.
Angela: I’m very client-facing. But he has to bring my ideas to life. Sometimes he says no, and sometimes it’s a “convince me.” But we usually land on yes.
What challenges have you faced?
Angela: There was a whole pandemic. When everything shut down, we pivoted to meal delivery. Nobody could cook, so people were leaving envelopes of cash under their mats.
It was challenging but also a gift—we got to be home with our daughter and restructure the business.
Working together as husband and wife is not for everyone. It can make or break you.
There are 75-hour weeks. There are moments of quitting. But we always come back.
Angela: We’ve spent the last 10 years proving ourselves. Now the question is how we grow without losing the family feel.
We protect the vibe—starting with our team. Energy matters as much as skill.
Wes: Pizza is about 50% of our business now. Our sauce is citrus-forward, roasted with blood oranges, lemons, thyme, and Marsala. It’s special.
Angela: We want to bottle sauces. We want the right partner. The right location. We’re not rushing it.
We’re finally confident enough to say we’re ready.
Thank you so much for cruising with us today and for sharing your incredible story.
Angela: Thank you.
Wes: Thank you.
