Gathered Bakeshop & Cake Studio

Gathered Bakeshop & Cake Studio Wholesale pastries & custom cakes, made with local, organic & seasonal ingredients. Daily pastries now at Sleeper Coffee. GF & vegan options.

Nothing better than seeing that first slice! Summer mountain landscape, in the summer mountains.
05/27/2026

Nothing better than seeing that first slice! Summer mountain landscape, in the summer mountains.

Before we start baking, we spend a lot of time sourcing the ingredients that make our cakes & pastries especially specia...
05/13/2026

Before we start baking, we spend a lot of time sourcing the ingredients that make our cakes & pastries especially special. Given the rollercoaster that our food systems have been and continue to experience, it can feel like an impossible and ever-shifting goal, but this is what it looks like for me— Everything we buy goes through a series of questions before checkout:
Is this going to provide the best flavor and texture possible? How far has this traveled to reach our kitchen, and are there better options with a smaller footprint? Is there transparency in the food chain— farm-direct, fairtrade certified, etc? Is it in season locally, and if not can I find a preserved version that uses local ingredients? Is it organic certified, and if not can I get more details on how it is grown/handled? Does this contain any unnecessary allergens or other undesirable ingredients? Can this fit into our price structure, and if not can we live without it?
Sometimes this means I’m restructuring seasonally, with menu items shifting on-and-off the menu and sourcing often bouncing around more than I’d like.
Thankfully, Mother’s Choice (organic Oregon-made butter from grass fed cows) has been the backbone of our menu for quite some time now. I love this butter and hope you do too!

It’s not *brand* new anymore, but if you’re not familiar with our Tutti Frutti flavor— listen up! This diva entered our ...
05/03/2026

It’s not *brand* new anymore, but if you’re not familiar with our Tutti Frutti flavor— listen up! This diva entered our cake menu last summer after a lot of experimenting with local spruce tips. They bring the perfect tropical touch (just trust me on this) to this fruity extravaganza.
Layers of lemon butter cake, brushed with local spruce tip syrup, filled with passionfruit curd and finished in strawberry-raspberry Italian buttercream.
And if you’re intrigued about the spruce tips and want to try something where they take center-stage, check out our seasonal special: spruce tip caramel cake, only available while supplies last.
Order both now on the website!

Back for a limited time! This spruce tip caramel cake really highlights the unique flavor of the spruce tips, harvested ...
04/23/2026

Back for a limited time! This spruce tip caramel cake really highlights the unique flavor of the spruce tips, harvested locally at the peak of freshness.
Layers of vanilla brown butter cake, brushed with spruce tip syrup and filled with spruce tip-infused caramel and Italian buttercream. Order yours now while supplies last!

I don’t always get to see our cakes out in the wild, so especially love it when past customers reach out to share. It’s ...
04/17/2026

I don’t always get to see our cakes out in the wild, so especially love it when past customers reach out to share. It’s wedding planning season in my world, which means I’m also starting to see more of your professional photos from 2025 weddings— keep ‘em coming!
If you’re looking for a custom cake this year, now’s the time to reach out! Send me an email or fill out the online form to start planning your dream cake.
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Photos:

Cakes from March (plus some from January that were feeling left out) 💜
04/07/2026

Cakes from March (plus some from January that were feeling left out) 💜

February cake snapshots
03/02/2026

February cake snapshots

It’s that time again! Tasting boxes will be available NEXT WEEKEND 2/27-2/28 Order now while supplies last!
02/19/2026

It’s that time again! Tasting boxes will be available NEXT WEEKEND 2/27-2/28
Order now while supplies last!

New on the Valentines menu! Dark chocolate & cardamom tart filled with velvety raspberry & rosewater ganache & mascarpon...
02/04/2026

New on the Valentines menu!
Dark chocolate & cardamom tart filled with velvety raspberry & rosewater ganache & mascarpone whip
Valentines orders close soon so don’t dawdle! 😘

We’re working on some fun events for Valentine’s this year (more on that later) but wanted to get pre-orders out extra e...
01/24/2026

We’re working on some fun events for Valentine’s this year (more on that later) but wanted to get pre-orders out extra early for these passion fruit mac-stacks and cream puffs!
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Reservations open now on the website 💖

This month marks 10 years of Gathered! That feels insane to write, but I double-checked the calendar. I’ve been chronica...
01/08/2026

This month marks 10 years of Gathered! That feels insane to write, but I double-checked the calendar. I’ve been chronically bad at celebrating my own milestones and accomplishments, but I’m determined to not let this one pass by unacknowledged. To celebrate, I’m posting my face on here more than ever before.
I got a little teary-eyed going through all these old photos and feeling more proud than I’ve ever given myself time to be. Truth be told, I’m still figuring out how to make a living wage off baking, but this strolling down memory lane has me reminded of how much this business has grown from its chaotic beginnings.
A decade in, and I still love feeding people. I wish I had the focus to tally up all the cakes, all the birthdays and weddings and joy I’ve been lucky enough to be a part of. But as satisfying as seeing those numbers-in-review is, there’s no way it could encapsulate the past 10 years.
I’ve spent a lot of time thinking on what success means for me, because the reality of most small businesses is a lot different from what you see from the outside. By any metric, 10 years is a big milestone especially for a food business. I didn’t make it this far because Gathered was an immediate knock-out success— it is and probably always will be a work in progress (wabi-sabi, right?). But I think I’m still doing this because I’ve had a lot of support along the way, and because I genuinely still love the work despite monetizing my creative outlet and countless burnout cycles.
So thanks for sticking with me, and to everyone who has had a part in building this idea into what finally feels like a living, breathing, actualized dream.
Love & sugar,
Sarah

Address

403 W Marine Drive
Astoria, OR
97103

Opening Hours

Friday 9am - 4pm
Saturday 9am - 4pm
Sunday 9am - 4pm

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