ABOUT Jasmine Rae de lung
Photo by Haley Sheffield
I was born in San Francisco in 1981. After a formal art background, a mural-painting business, and a B.A. in Cognitive Science, I started my cake studio in 2006, then concurrently returned to school for a M.A. in Psychology. I’m often asked if and how my master’s degree contributes to my cake business. I find it extremely relevant to my work and life, in part because it’s now part of my identity, a trained tool of sensitivity, with a social justice lens. This influences the creative process both in making cakes and working with real people.
I believe there is a certain degree of readiness necessary to become an artist. Rules are for students to hone skills; when I found I was ready to challenge tradition and convention, that's when I found freedom. It was an identity shift and for me it happened almost 8 years into my business. The cornerstone of my work is the natural process—relying on experienced skills to set up my materials and revel in their surprise; to surrender to the contortion of a rice paper petal as it dries; and constantly be responding to the cake as it forms. I hold you in mind, replaying the parts of myself that overlap with you, your vision, your celebration, until we have an outcome that is personal and authentic.
I believe art should reveal the hand of the artist.
-Jasmine Rae de Lung
ABOUT THE CAKES
The experience of eating…
I always encourage you to try something a little teeny bit outside of your comfort zone...
which is one reason every tasting box is a unique surprise combination of flavors.
We’ll create 4 cakes for your tasting that range from safe crowd-pleasers to slightly edgy flavor profiles.
You can mix and match, add and edit, until we design the right flavor combination for your cake.
Here is a sampling of some favorite flavor combinations:
chocolate . caramel . sea salt . espresso
vanilla bean . raspberries . vanilla bean
chamomile . ginger . honey
lavender . kalamansi . brown butter
cabernet . chocolate . hibiscus flower . raspberries
almonds . passionfruit . pistachios
vanilla bean . cinnamon . rose
earl grey tea . orange . chocolate
chai tea . burnt caramel . feta . roasted apples
jasmine flower . matcha green tea . black sesame . coriander
coconut sugar . coconut cream . coconut flake
osmanthus tea . roasted apricots . almonds
My cakes are not too sweet
I believe FLAVOR should be celebrated--
70% Dandelion Chocolate, Meyer lemons, ethically-sourced whole vanilla beans,
Clover dairy products... NOT sugar, so I don't use it where it's not necessary.
Let the raspberries speak for themselves.
