All of my cake flavors can be made gluten-free, and a selection can also be made dairy-free. I do not currently offer vegan or sugar-free cakes.

All cakes are made in a kitchen that also handles gluten, dairy, eggs, and nuts. I take care when preparing dietary orders, but cannot guarantee against cross-contact.so I cannot guarantee the absence of cross-contact.

I source locally and seasonally whenever possible and try to use organic ingredients when available. I prioritize quality ingredients and fats, including European-style butter, extra virgin olive oil, and avocado oil.

Flowers, fruit, and other decorative elements change throughout the year depending on what’s in season and looking best.

All orders are picked up from my kitchen in Venice, Los Angeles. Available pickup dates and time slots can be selected when ordering.

I do not offer regular delivery, but you’re welcome to arrange a third-party courier.

Wedding and event delivery is available on a case-by-case basis.on other days of the week.

Keep your cake refrigerated until 1–2 hours before serving. Allowing it to come to room temperature will give you the best flavor and texture.

Refrigerate any leftovers to keep them fresh.

Cakes should be transported on a flat, level surface in an air-conditioned car—the floor of the vehicle is best. Avoid placing your cake on a seat or holding it in your lap.

Once picked up, the safe transport and storage of your cake is the customer’s responsibility. Please refrigerate your cake as soon as you arrive at your destination.

Because each cake is made specifically for your order, cancellations made within 48 hours of pickup are non-refundable. For cancellations made more than 48 hours in advance, please reach out as soon as possible.

Rush orders placed with less than 48 hours’ notice may be accommodated depending on availability and are subject to a $45–$100 rush fee, depending on the size and complexity of the order.