C California Style

A fig-adorned cake is, Moaya Scheiman says, "a little bit rustic." PHOTO: Allyson Wiley
Pictured at Annadel Estate Winery, smaller presentation cakes are often used for cutting. PHOTO: Megan Clouse.
Luscious Italian buttercream frosting. PHOTO: Megan Clouse Photography.
Baked goods at the Sonoma shop. PHOTO: Megan Clouse.

Smooth Operators

by C California Style

When husband-and-wife team Andrea and Moaya Scheiman opened Crisp Bake Shop two years ago (Andrea had run The Girl and the Fig catering for four years), they set out to create simple, fresh designs in Italian buttercream that would work within the constraints of a hot vineyard reception.

Moaya describes the cakes as “midcentury modern—not dumpy or stout, nothing fancy, no Tootsie Rolls or Play-Doh.” Now, sold out for a third season, he isn’t surprised they’re a hit. In fact, imitation—or replication—is the highest form of flattery. “Designwise, because of Pinterest, everyone loves the same cakes,” Moaya says. “Someone came in and showed us a picture of the cake they wanted, and it was ours.” 707-933-9999; crispbakeshop.com.