Gimmee Some Sugar

Specialties

Gimmee Some Sugar Cakes was created with a motto that food should be experienced, not just tasted. GSS proudly stands by the ground rule that all of our products are made with only the best ingredients, like real Madagascar Vanilla Beans, sweet cream whole butter and fine Callebaut European Chocolate. You will experience flavor like never before. We specialize in couture decorated cakes, 3D carved cakes and dessert tables. The bakery has a daily selection of fresh, homemade goodies like cookies, cupcakes, brownies and Mammoth bars. Selections are different daily.

History

Established in 2006.

The GSS team was built with the love for art, food and people! With our unique passion, we create the most beautiful cakes and tasty desserts in the Central Valley. We like to provide Bakersfield with a current perspective of dessert trends like those found in Los Angeles and New York.

Our Chef and her staff have studied with the best in the world and have 10+ years of experience in the field of Pastry Arts. As a team, GSS has passion and creativity and are proud to serve our hometown with quality and innovative sweets. There is nothing we cannot make and want to continue to be Bakersfield’s local source for the up and coming cake and dessert trends.

Meet the Business Owner

Stephanie F.

Business Owner

Owner/​Executive Pastry Chef Stephanie Caughell-​Fisher always knew she would find herself in an artistic AND yummy career! With a significant family influence of food and cooking, she began to realize that what made her truly happy was the reaction she saw each time someone experienced her edible creations. As an artist by hobby, she wanted to create beautiful things. As a foodie she wanted to communicate to people through food and desserts. Chef Stef found her passion turning her love of art and sugar into edible creations and soon realized she had fallen in love with the art of Pastry and Cake Design! Chef Stef jumped into Pastry School head first and graduated with honors and was elected by her instructors to be the graduation speaker. From there she was accepted for internship’s with Ron Ben-​Israel Cakes in Manhattan NYC, and Chef Ewald Notter in Orlando. She brought all the knowledge and new experience back home and with the help of many taste testers, Gimmee Some Sugar was born!

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