vanilla + the bean
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our story

I truly strive to provide you with treats that prove you can have both an exceptionally gorgeous aesthetic without having to compromise on the flavors. Only using the finest Organic Gahara Vanilla Beans, Unbleached natural White Flour, zero preservatives and additives- making sure you get the best quality product you possibly can. A modern mix of the classical approach to pastry design and eye for detail and flawless execution of those itty bitty to intricate designs sets Vanilla & The Bean apart, for sure. The business was founded in 2014 and works every day to stand out from the crowd. While I would prefer a salty snack over sweets, I'd say my favorite recipe would be The Vanilla & The Bean Signature Olive Oil Cake.


m e e t s e l e n a



I'm Selena, you're not so average baker- (who hates being called a baker, because I mean baker is such a weird word & no one wants to be called baker, really). No, but seriously. Thank you so much for making it this far and checking out our little smidgen corner of the web which we'd like to think is full of awesomeness! I actually live for this, my dogs and Jonathan. Anyone who knows me knows my crazy obsessive love for all three. There wouldn't be a "me" without those three.

I would say my style is way far from the ordinary, you can expect lots of "different" when working with me, a good different. I'm straight from the Islands of The Bahamas (wow, that sounds so much better typing!), to Orlando Florida- where I held a Lead Pastry Position at the Hyatt Regency Orlando, a AAA Four Diamond Awarded Hotel and the prestigious Four Seasons Resort, Central Florida’s only resort to receive the coveted AAA Five Diamond Award, followed by holding a Pastry Chef Position at The Omni Hilton Head Oceanfront Resort & Spa, voted Hilton Head Island, South Carolina's #1 Resort-.

..But now I've found so much love for my new home in the charming city of Savannah, Georgia. Savannah is definitely a keeper.

I love learning and going to Pastry seminars at least once a year- as well as teaching classes. When I'm not designing cakes or teaching you can find me *trying* to be a packaging extraordinaire, stationary extraordinaire, being a crazy dog lady, or watching a total cheese ball movie- you know the list can go on, but I'll save you!  I so look forward to meeting you and hopefully working with you.

Frequently asked questions

Do you offer cake tastings?

We offer cake tastings for cakes over $300 where we personalize each tasting to each couple!

What should I bring to our tasting?

It's always helpful to have your venue picked out, color, and floral decisions prior to the meeting, but those are things that can be determined after too! We ask that you bring any elements you have that we can take inspiration from- pictures of your dress, colors you like. Pinterest and Instagram are great tools to draw inspiration from.

How many flavors can I chose for my cake?

As many as you like! We recommend 2 flavors, for ease of serving your guests.

I only have 25 people coming to my wedding, what can I do?

A great new alternative in the wedding cake world are dummie cakes. We can achieve the look without all the left overs! We supply you with a sheet cake and enough servings cut and ready for your 25 guests!

How far in advance should I order my cake?

We recommend as early as possible. Some days are completely booked out, so the earlier the better.

Do you make dessert tables, cupcakes or cookies?

We love making it all, email us at for pricing options.