Meet Audrey Hermes, the rockstar owner and pastry chef behind Frost Me Gourmet. She specializes in tasty cupcakes and cakes. Visit the bakery in Seaport Village (plus a new Little Italy location opening soon!) and drool over Audrey’s creations on Insta at @frostmegourmet.
What are traits that define you?
Passionate, workaholic, determined.
What gets you out of bed in the morning?
I love waking up to the sunrise. There is nothing more motivating than beginning the day early with a fresh start!
Where is your favorite place to be?
I love to experience new places, whether its a new coffee shop or a new city.
Your job in three words:
Butter, coffee, butter.
What do you love about your job?
I love creating. the best thing in the world is when I am given the freedom to be artistic and expressive through desserts. 
The wedding trend I am obsessed with right now is:
Dessert bars. I love the idea of so many choices you have to just take two.
What’s your favorite detail in the Spring issue of Exquisite Weddings magazine?
I love the inspiration pages with fun colors.
Audrey’s cake is #2 on our Lapis Blue style page, featured in the Spring 2017 issue.
What San Diego wedding venue do you adore or would love to work with?
There are so many amazing venues. One venue I would love to work more with is BRICK in Liberty Station.
Who is a San Diego wedding vendor you admire and why?
Everyone I have met in this business is completely inspiring. I don’t think I have ever seen such a talented, driven, and supportive group of professionals all having individual goals, businesses, etc., working together to make San Diego the best place to have a wedding!
What is your most beloved wedding and details?
One of my favorite weddings was for an amazing couple at Mission Cellar and Loft. The bride, who also happens to be the creative behind @planprepparty was so fun to work with, and was very playful with colors and design. I love when a bride chooses something outside of the box which in return allows me to get creative and push my artistic boundaries.
What’s your go-to motto?
Always finish what you start… even if its a bottle of wine.
Tell us something that might surprise us about you.
I was a dancer my entire life before becoming a pastry chef. I received my BFA from the University of Utah in modern dance.
