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about
as a practice
I was born in San Francisco and have an eye and a tongue for novelty. My unconventional and internationally-influenced culinary upbringing feeds my desire for unusual ingredients and flavor combinations. And because I am so juiced by delicious food, I don’t use much sugar in my cakes so that the flavors really get to express themselves!
For me, the process of making a cake is art. I thrive in the art of designing flavors, designing the cake aesthetic, creating the perfect balance of ingredient articulation, rendering each piece with sensitivity and technical expertise. I thrill in my clients‘ enthusiasm for this distinctive symbol of celebration! Every part of the process is an expression for me....even the ceremonious consumption of it!
-Jasmine de Lung
Owner, artist
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my story
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I have pursued a kaleidoscopic formal educational trajectory, including various mediums in visual arts (magnet high school), cognitive science (B.A.), linguistics (minor), and somatic psychology (M.A.). Ironically, the self-taught, informal learning of pastry is what actuated a business and career.
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Enter Jasmine Rae Bakery!
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In 2005, I started baking chocolate chip cookies in my kitchen at home. I would push paper downtown for my day job, come home and bake til midnight, then wake up the next morning to deliver to my one cafe account before going to work! I created a line of unusual wholesale products for local cafes. I would deliver my pastries personally every day for the subsequent four years. Simultaneously, I employed my artistic talents and have been refining my cake-making skills until I decided mid-2010 to focus exclusively on cake! After 5 years of playing in my bakery, this lovely little kitchen is now the birth place of innovative, expertly-made, delicious cakes and cupcakes!
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