So here's the spiel!

I bake in small quantities and generally offer cakes for pick ups on Thursdays, Fridays, and Saturdays only. I open up orders one month at a time, about one month in advance. What does this mean? If you’re interested in ordering a cake for July, for instance, check my website or Instagram in June to see when orders open.  Pick ups occur at the Southern Food and Beverage Museum at 1504 Oretha Castle Haley. 

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My menu changes all of the time, based on a combination of whim, the produce in season, and whatever my obsession is at the time. I very rarely bake with fruit out of season, and when I do its always with preserves that I’ve made myself. While I love classics like red velvet cake, doberge, and berry chantilly, you won’t find these on my menu or available for custom order. 

 

Click through to the custom order section for more information. I'm able to book weddings up to three months in advance and all other cakes a month in advance.

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March orders are fully booked at this time. 

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Limited April dates available, including:

Thursday, April 27th

Friday, April 28th

Saturday, April 29th

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Click the button below to inquire about these dates, or simply email bayousaintcake@gmail.com . Please include the number of guests you're hoping to serve so I can provide an accurate quote.

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