Food safety certification
This certificate is for workplace hygiene and safe food handling practices.
Meet the Baker
Hello, I am Alyona Kostina.
Aquamarine Bakery brings together professional pastry experience, European-inspired flavors and a careful approach to every celebration cake.
From a childhood interest to professional pastry work.
I have been baking since childhood, and in 2020 I began offering my cakes and desserts to customers. What started as a home bakery project grew into a focused pastry practice built around classic cakes, balanced creams and careful decoration.
In 2022, I worked in a cafe led by a French chef. That experience gave me professional training with dough, creams, chocolate, mousses, sponge cakes and other pastry techniques. Later, I spent more than a year in another bakery, where I expanded my work with bread, baked goods and cake decoration.
Today, Aquamarine Bakery is my way to bring that experience to families in Colorado: cakes that feel personal, taste balanced and arrive ready for the moment they were ordered for.
Work Process
Every cake and dessert is made individually for each client.
Most cakes are baked and assembled the evening before pickup, then decorated and handed over the next morning. That rhythm keeps the cake fresh while giving the layers enough time to settle properly.
The work starts with fresh ingredients and time-tested recipes. No artificial additives or chemical shortcuts are used: the texture comes from technique, from air in the sponge, properly cooked creams, balanced mousse and enough chilling time.
After the filling is added, the cake rests in the refrigerator overnight. In the morning it is smoothed with buttercream or cream cheese frosting. Mousse cakes are finished with mirror glaze.
Final decoration can take from 20 minutes to several hours. More intricate elements are prepared in advance, and some need days to dry, so custom cakes should be ordered well ahead of the event.
Professional Growth
Technique, practice and safe food handling.
Pastry training
Professional training and bakery work shaped the way each sponge, cream, mousse and decoration is handled.
Approach
What matters in every order.
A cake should look special, but appearance is only part of the experience. The flavor, texture, cream and sweetness have to work together, so the dessert feels finished rather than only decorated.
I like cakes that are elegant without being heavy: honey layers softened by cream, crisp Napoleon pastry, berry-forward fillings, mousse textures and clean decoration that supports the occasion.
Orders are made in small batches, with attention to pickup timing and storage. Standard cakes can be ordered from the catalog, and custom cakes are reviewed individually so the design, date and size make sense before confirmation.
The name Aquamarine connects my interest in minerals with the sea and memories of growing up by the Pacific Ocean. For me, it carries the feeling I want the bakery to have: clear, calm, fresh and handmade.
Professional pastry experience
Experience includes work with dough, creams, chocolate, mousses, sponge cakes, bread, baked goods and cake decoration.
Made in Colorado
Aquamarine Bakery serves customers from Colorado, with pickup as the main option and delivery by request when available.