Hello! Nice to meet you!

My name is Kat and I’m originally from the Hudson Valley in New York (let’s go 845)! I have been living in Los Angeles for about 6 years now.

When I moved to Los Angeles, Sobremesa Culinary Services was a daydream before, during, and after my 9-5 office days. It was a hobby that turned into a borderline obsession on my evenings and weekends. I spent days and nights systematically working through cookbooks, culinary reference texts, and baking encyclopedias, trying to approximate as much of a formal training as possible.

“Sobremesa” is Spanish for the time spent after a good meal where you sit and talk with your companions and digest together–digest the conversation and the food you’ve been enjoying. I center that ethos in all of my work.

My cooking is intended to evoke the sobremesa of satiation, joy, and pause. I strongly believe that every meal should provide something beyond sustenance—comfort, nostalgia, support, excitement are arguably much more important. I love connecting with people over their foodie interests and curiosities and helping them in creating a food lifestyle that supports dietary restrictions, preferences, and explorations.

My microbakery’s dessert menu is seasonal and fueled by nostalgia, bridging my personal histories in New York, Cuba, and California. I only started my microbakery in August of 2023. In that time, I have gained a wonderful community of regular customers through farmers’ markets and local festivals, supply pastries indirectly to third-space focused businesses, and am lucky enough to support clients with dessert catering and commissions for their special events.

Since Sobremesa is a one-woman operation, I operate on a small scale. By doing so, I create long-lasting and attentive relationships with my clients and ensure a high level of quality and attention to detail.