about

The cubcakes story

I loved my corporate job – and I did it for almost 15 years.

Leaving my career to stay at home with my second kid was the hardest decision I’ve ever had to make. But staying home gave me a taste of freedom that I couldn’t give up – and made me realize what my passion really was - BAKING. Baking is what I do in the middle of the night (even after a 12+hr day at work) so that my kids have fresh muffins in the morning. Baking is what I happily rush to do before playdates. Baking is what I do after crying over a sappy RomCom… because, you know, I was sad.

After bringing my baked goods to playdates and parties, several moms asked for my recipes and were astonished to hear my muffins were made with wholesome ingredients, fruits and vegetables! I started bringing them to my son's daycare for potlucks, to friends' homes and soon the idea of blossoming into a business became a reality. Read more about me here…

The Cubcakes Difference

Aside from being toddler friendly, my baked goods are derivations of my family's favorite recipes that I've tailored for the littlest members to enjoy. I wanted to make sure I loaded up these goodies with as many vegetables, fruits and whole grains as I could without sacrificing taste - fortunately, I have some very willing taste testers at home!

I use nothing but real ingredients (no preservatives!) and choose organic as much as possible. I make everything from scratch, including yogurt and cream cheese!

I aim to source all of our ingredients locally whenever possible. I shop at the Santa Monica Farmers Market every Wednesday and some of my favorite vendors include Apricot Lane Farms, Finley Farm, McGrath Family Farm, TuttiTrutti Farms.

I also endeavor to use packaging that is sustainable, eco-friendly, recyclable and compostable. ♻

Thank you so very much for visiting Cubcakes Bakery, I truly hope you and your family enjoy my healthy and nutritious fresh baked goods.