Sweets by Agnes

Sweets by Agnes Dessert catering for all your sweet needs...

Confirmation Cake ✝️⛪️🍰
05/02/2026

Confirmation Cake ✝️⛪️🍰

05/02/2026

Confirmation Cake… Beautiful naked White Velvet cake with silky Swiss meringue buttercream…simple, sophisticated and delicious…☺️ 🫰🏻🎂

Vintage Cake 🖤🤍🖤🎂
03/29/2026

Vintage Cake 🖤🤍🖤🎂

03/29/2026

Watch this…Watch this….

Sourdough bread version 2.0 💜
03/24/2026

Sourdough bread version 2.0 💜

Baked this beauty for Gus’ 50th Birthday! 🖤🎂🥳…because friends deserve the best cake possible. Happy birthday! 🎂🥂
03/19/2026

Baked this beauty for Gus’ 50th Birthday! 🖤🎂🥳…because friends deserve the best cake possible. Happy birthday! 🎂🥂

03/15/2026

What to do with sourdough discard?! Cinnamon rolls! Fam’s favorite 🤎🤎🤎🫰🏻🫶🏻

My first try making sourdough bread using EmiliaTheStarter 😊🥖
03/09/2026

My first try making sourdough bread using EmiliaTheStarter 😊🥖

03/09/2026

Revived Emilia from the fridge, fed her a few times, mixed a very sticky high-hydration dough in my cold kitchen, struggled a lot with shaping (so much stickiness! I almost gave up!), tucked her into the banneton, cold-proofed overnight, and baked the next day.The loaf came out golden with nice scoring opening and a crackling crust while cooling, smells amazing too. Not as puffy as I hoped on the outside, and I’m not that happy with the rise, but when I finally cut into it… the crumb was surprisingly open and full of nice holes! The family loved it!!! Not bad at all for a first real sourdough bake. Learning curve is real! On to the next one…🍞💪

03/02/2026

Day 14 and 15 updates on my Sourdough starter:

EMILIA IS OFFICIALLY ALIVE, BUBBLING, RISING, AND READY TO BAKE!! 🚀🍞

On Day 14 she showed real strength for the first time: the jar was filled with steady, even bubbles throughout, and she had risen noticeably by morning a clear double in volume. I discarded and fed her a 1:2:2 ratio (starter:water:flour) to give her a good test. Seven hours later she was still climbing steadily, with more activity than I’d seen before. It felt like confirmation that the wild yeast was truly established and active.

Then came Day 15, I chose not to discard this time and instead gave her a larger feeding: 200 g water and 200 g whole wheat flour. I wanted to see how she would handle a bigger meal and whether she could maintain her momentum.
Eight hours later I checked the jar and found she had doubled again!!!! Wow, a full, domed rise with lots of fine bubbles and with that pleasant, tangy smell 🤗 She was consistent doubling two days in a row, even after a larger feed, means she’s strong, reliable, and ready for baking.
After weeks of patience, feedings, and wondering if she’d ever get there… my little starter baby has leveled up. 🥹She’s consistent, she’s strong, she’s ready.
Sourdough bread era has officially begun. First loaf is happening SOON …wish me luck!
If you’ve been following along on this wild fermentation ride, thank you for the encouragement. From sluggish days to this double-double triumph… we made it. Emilia, Mabuhey!!! . 💪❤️

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94404

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