I'm Susan, the baker, founder and taste maker behind Cake Bloom, a seasonally-inspired,
organic wedding and custom cake company based in Sonoma, California.
Born and raised in Tennessee, I baked my first cake at eight years of age. It was a Crabapple Spice cake that I made with my eldest sister for our father's birthday, and if you know anything about crabapples, it was a labor of love.
Amazingly, those annoyingly tiny, extra tart little fruits from our backyard were transformed into an unforgettable three-layer confection studded with tart apple flavor and finished with pillowy swirls of cream cheese frosting. Instantly, I got a taste of the joys of baking from scratch and began exploring the rest of our garden for more baking inspiration.
Years later, despite filling my college notebooks with cake doodles I earned my B.A. in print journalism and later graduated from culinary school, before devoting my early twenties to editorial, restaurant, catering and private chef work.
A decidedly late bloomer, I've followed a slow, but steady culinary path from my childhood on Lookout Mountain in Tennessee to meaningful chapters discovering food culture in the south of France, indigenous bush foods in Queensland, Australia and food politics and culinary innovation in San Francisco, to my current home in Sonoma, a town who's heart, soul and history revolve around food and wine. And it's here, amidst the salt-of-the-earth farmers, bountiful land and warm, welcoming community, that I've settled into an inspiring rhythm of baking, writing and creative projects rooted in the art of slow living.
Follow me in the kitchen on Instagram to see my latest work or hop over here to learn more about what goes into my cakes.