Our Story
Humble beginnings
our story
If you've found your way here, you're probably looking for something a little more considered than a standard bakery cake.
That's exactly why Domi exists.
We make cakes that draw from fine dining technique and pan-Asian flavor — black sesame, hojicha, yuzu, strawberry jasmine. Flavors that feel familiar and unexpected at the same time. Every detail is thought through: the texture of a ganache, the balance of sweetness, how a cake still tastes like itself hours after it's cut.
We work in small batches, made with care, using ingredients like Valrhona chocolate that we genuinely believe in.
We've been lucky to have that work recognized — by The New York Times, Bon Appétit, Forbes, The Infatuation, Time Out, and Eater — as part of a new wave of Asian American bakers redefining what dessert can be. We're grateful for every mention, and even more grateful for every person who shows up for a cake.
We're glad you're here.
founder + chef
Evelyn Yu
Hi — I'm Evelyn, and I make every cake at Domi myself.
I didn't start in pastry. I worked in corporate for a few years before I finally admitted that the kitchen was where I actually wanted to be. I trained in New York at Ai Fiori and Eleven Madison Park, which gave me a deep appreciation for doing things the slow, careful way.
Domi is what I've been building ever since — a place where the techniques I learned in fine dining meet the flavors I grew up eating and loving.
If you're planning a wedding, I want you to know: you'll be working directly with me. From your first message to the moment your cake is delivered, I'm the one who cares about getting it right. That's not something I'm willing to outsource.
I'd love to be part of your day.
