The Cake Studio FoCo

Not every cake designer begins in pastry—but for Geneva de Geus, that unexpected path is exactly what defines her work. Trained as a chef, Geneva began her career at Farina Cucina Italiana in San Francisco under Chef Paolo Laboa, where she first stepped into the world of pastry. What began as a practical role quickly revealed a natural instinct for flavor, detail, and design. She went on to work in notable kitchens including Citronelle at Carmel Valley Ranch and Shanahan’s Steakhouse in Denver, refining her technique and developing a strong culinary foundation rooted in both precision and creativity. It was during her time living in Germany, however, that her signature style truly took shape. What began as a small, home-based business within a military community quickly grew through word of mouth and demand. Faced with increasingly intricate and artistic requests, Geneva taught herself advanced cake design and decoration—developing her skills through curiosity, persistence, and an intuitive, artist’s eye. That evolution led her to participate in the London Cake & Bake Show, where she competed alongside internationally recognized cake artists—marking a full-circle moment in a path she built entirely on her own. Today, Geneva creates bespoke wedding cakes designed with intention—each one a seamless extension of the celebration it’s part of. Her work is known for its balance of refined design and exceptional flavor, as well as the experience she brings to the process: thoughtful, collaborative, and grounded. She believes the most meaningful details are often the most personal—and that a wedding cake should not only be beautiful, but quietly unforgettable.