April 28, 2011

Sweets by Cucina Nicolina


[Kurt and Emily's wedding cake, June 2010.]

UPDATE, 7/13: Unfortunately wedding cakes/etc. are on hold for the time being as I’ve moved to Morocco. Unless you are in Morocco — in which case, please get in touch!

Who: Me, Nicole.

What: I bake: birthday cakes, wedding cakes, cupcakes, cookies, assorted sweet treats, and pretty much anything else your heart may desire.

Where: The SF Bay Area, and on request

When: For a special occasion, or just any old time you want to treat your officemates to a plate of freshly-baked scones or muffins.

Why: Because everyone deserves a slice of homemade cake.

How: Being located in San Francisco means I have access to wonderfully fresh ingredients (think lemon curd for a cake filling made from Bay Area lemons in season) and I bake with organic, sustainable products as much as possible. Eggs will come from a local farm I’ve been friendly with for years; dairy is always organic, and from locally-owned Clover-Stornetta or Straus Creamery (those cows have a good life — I see ‘em all the time in West Marin).

I’m inspired by simple, unfussy, and absolutely delicious recipes — I believe good ingredients and interesting flavor combinations are the only way to go. I’ve baked wedding cakes for 120 people and birthday cakes for 5; made dozens of cupcakes for a 4-year-old’s birthday party (all of which were devoured by kids; I take that as the highest compliment) and an assortment of mini cakes (carrot, cheesecake, and German chocolate) for a 50th birthday party.

Basically — I have a lot of experience.


[Leah and Simon's wedding cake, April 2011.]

A bit more, if you have further questions …

Please contact me to discuss a project — I’d love to work with you!


[Gratuitous birthday cake shot -- chocolate cake,dark chocolate ganache, vanilla-coffee buttercream -- just because I like you.]

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