Sweet Success with Gabrielle Feuersinger, Cake Coquette’s Mastermind
We recently had the opportunity to tour the commercial kitchen at Gabrielle Feuersinger’s Cake Coquette, located on Cortland in Bernal Heights.
What is a couture cake, and how does it differ from a regular cake?
Gabrielle Feuersinger, Cake Coquette’s Mastermind
Each cake we create is custom-designed. While some cakes are common and popular recreations, we always strive to bring our creative design flourishes to every cake, creating something original and artistic. Elevated design concepts and sculptural cakes set us apart from regular bakery cakes.
How do you approach the design process for each unique cake?
I start by listening to my client’s ideas and themes. Once I know how many guests will be served, I can set my parameters and suggest numerous concepts. Often, clients collect ideas and images and have strong ideas. This helps me a lot because I know what my clients are envisioning.
Can you share how you got into baking?
I have always known I would have a bakery. When I started in the industry, custom cakes were gaining popularity. I have a varied art background and a love of art and design, so cake design was a perfect fit.
What motivated you to launch your own business in the wedding cake industry?
Wedding Cakes by Gabrielle Feuersinger, Cake Coquette
I have invested most of my energy in networking within the wedding industry, as I love participating in these large events and partnering with numerous great vendors, many of whom I continue to work with after 15 years. There is a lot of camaraderie, repeat business, and great photos to be had from working in the wedding industry!
How has being recognized for your work through magazine features helped build your brand?
Having a large portfolio of published work is always great and legitimizing. It gives me a lot of street cred. Magazines are less popular now, so I see recognition in getting mentioned on blogs. It is always so exciting to see your work in print in a magazine, though.
You also run a commercial kitchen. Could you tell us more about that aspect of your business?
While I run a full-time cake business, I also manage a commercial kitchen. I built this kitchen so I would have a wonderful place to work, with plenty of room to share. I share the space with many other bakeries and caterers. There is a lot to know about running a kitchen, so being here to oversee it is important. It is rewarding but time-consuming.
What made you choose Bernal Heights as the location for your business?
Even though I am an SF native, Bernal Heights was not a neighborhood I was that familiar with. However, I had an opportunity to start my business in the back of an ice cream shop (Maggie Mudd) and loved the neighborhood. So when we found the warehouse down the block to build a kitchen, I was very happy to stay in the neighborhood and bring more businesses here.
Gabrielle Feuersinger
Cake Designer, Owner
Cake Coquette
As an experienced baker, what advice would you give to someone aspiring to enter the baking industry?
This is a tough question because I wish I could say it’s awesome. Like learning to be good at anything, it is hard work, often hard hours, but it is especially rewarding if you are in business for yourself; working in the bakery industry is interesting because you can go in many different directions: bread, pastries, cakes, custom cakes, cafes, bakeries, cookies, macaroons, or so many specialty items. I chose my first job after culinary school (at a hotel), where I learned to make a bit of everything, and I quickly figured out what I liked to do best. So, my advice is to start in the hotel industry first! I loved it and could try everything, from desserts for the restaurant line to breakfast pastries for hotel guests and banquets, cakes for weddings, and plated desserts for banquets. It was a great experience. And the perks are so good.
Can you share any new developments or upcoming projects that we can look forward to from Cake Coquette? We understand you plan to incorporate a community space within Cake Coquette. If so, could you provide more details?
I have a great showroom space with excellent potential for hosting meetings, pop-ups, classes, and more. I hope to develop and market it more in the coming years. I am open to help or ideas for this space and potential collaborations.
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Mike Doherty serves as Chief Experience Officer at Greening Projects, a nonprofit organization dedicated to transforming underutilized urban spaces into vibrant green areas
