Michele Coulon Dessertier

The key to a moist Angel Food Cake is not to over whip your egg whites . Use a wire whisk and stop as soon as you see lines from the whisk left in the whites when you lift the whisk out of the whites...we also use less sugar and less flour . Bake them in several layers instead of one big layer ... Or just come in and have one of our Angel Cookies ! #angelfoodcake #madefromscratch #smallbakery #chefownedchefoperated

Warms the heart ! Thank you awesome nieces ! @little_lion_cafe

We are in love with our bunny ! Happy Easter ! #chefowned #bunnycake #lajollabakery

In the case today ! Amazing designs by @katyjean ! #easter #smallbakery #belgianchocolate

Angel cookies ...inspired by @ninagudkova , all the way from Russia ! #lajollabakery #angelfoodcake #sirgalahadartisanflour #callebautchocolate #chefowned

Gosh ! Wow ! Happy Birthday Chef Nathan !!!!! You are AMAZING ! I am so lucky to be your Mom

In love with LOVE today...Our almond flour is made in California with almonds grown in California ...thank you @mandelinalmonds #localfood #smallbakery #chefowned #madefromscratch #farmttotabledesserts

Some cakes in the case today ... having fun here ! #smallbakery #lajollabakery #madefromscratch #gladtobeworking

Its a new dawn, it’s a new day , and I’m feeling good ! ...Nina Simone

And he bakes too !!!!! Thank you @thomasbuilifestyle for brightening our day today !!!!! It is delicious !!!!!!!

Nathan Coulon that is !!! Oh yah !

This happened over the weekend ...thank you @flowersannettegomez for making even lockdown magical in our shop #smallbakery

First Christmas Kringle ...#smallbakery #lajollabakery #chefowned

Thankful for our wonderful customers...and for our amazing decorator Katy Kessler ! #smallbakery #lajollabakery #callebautchocolate #kingarthurflour