Zambawango is Chef Kathleen McDaniel’s latest creation - a boutique dessert and coffee shop in the heart of Sandy Springs, Georgia, featuring exceptional European and American desserts, pastries and a selection of fine coffees and teas. All of our desserts are baked in-house, daily.
Visit our bakery in Sandy Springs | 901 Abernathy Road CU 400 | Sandy Springs, GA 30328
Open Monday - Friday 8:00AM -6:30PM | Saturday 9AM - 5PM | Sunday closed
Call us at: (404) 879-9731
Zambawango is a place where culinary magic happens… anything is possible! Many of our desserts seamlessly embrace healthy, all natural, non-GMO alternatives to wheat flour and refined sugar and have zero glycemic impact. Our low carb desserts contain 4 grams or less of net carbs per generous serving, no sugar or gluten and are suitable for any version of the low carb lifestyle.
Chef Kathleen uses almond and coconut flours, organic liquid Stevia, Swerve (a non-GMO, all natural plant based sweetener) and other natural ingredients.
Our menus change frequently
We offer a variety of handcrafted espresso drinks and brewed coffee, designed to pair with our pastries and desserts. Our coffee beans are roasted locally at Batdorf and Bronson Roasters.
Growing up in Athens, Greece, I developed a sweet tooth at a very early age. It seemed that on every other block there was a pastry shop, with beautiful European style desserts! As I grew older, I also learned to appreciate the Italian coffee drinks that paired well with the different desserts.
A few years ago, I adapted the low carb lifestyle and that is when the idea for Zambawango was born… Partnering with Chef Kathleen has made the vision a reality. Zambawango is a creative take on the European style pastry shop. While we offer some of the same traditional desserts I grew up with, we also focus on providing healthy alternatives.
Zambawango’s low carb desserts, pastries and other baked goods contain 4 grams of net carbs or less per generous serving, no sugar or gluten, are all natural and are suitable for any version of the healthy low carb lifestyle.
Atlanta native Kathleen McDaniel has been a pastry chef for over 18 years and brings an extensive wealth of culinary knowledge to Zambawango. In 1996, she traveled to Providence, Rhode Island to attend Johnson & Wales University to study culinary arts and pastry and has since been an avid lover of pastries. In 2001, she made her way back to Atlanta to study under Roy Yamaguchi, allowing her to fuel her imagination and expand her creativity in the pastry world. She has received national recognition for her work, including The New York Times naming her “a rising star, her French desserts so venerable they belong in the Louvre”. Kathleen has had the honor of baking for such organizations as Share Our Strength, Atlanta Les Dames Chapter (of which she is a member) and The James Beard House.
After moving back to Atlanta in 2006, Kathleen worked as Executive Pastry Chef for several leading restaurants, including Buckhead Life Group, Davios, and The Indigo Road Group. Kathleen’s new venture is opening her own bakery, Zambawango, in Sandy Springs, Georgia where she will continue being an innovator in the dessert and pastry space. In addition to traditional desserts, she will be offering and creating low carb and gluten free options, utilizing all natural, non-GMO plant and root based sweetener alternatives to sugar, as well as coconut almond and other low carb non-wheat flours. Kathleen is a firm believer in healthier eating, and has challenged herself to make desserts and pastries with fewer than four grams of carbs per serving, fitting the Zambawango philosophy of enjoying fine desserts without the guilt.