Dawn Konofaos’s cakes look almost too beautiful to eat. Delicate wafer flowers, soft color palettes, and sculpted detail make each one feel like a small work of art. But this is more than decoration.
Dawn is a Black, Baltimore-born artist and self-taught cottage baker based in Tampa, Florida. Through her cottage operation, Alévri & Co., she creates plant-based sweets that are soulful, seasonal, and full of intention.
Her work feels ethereal. Frosting flows like brush strokes. Every element is placed with care. What she once did as a milliner—designing whimsical hats and bridal veils—she now does with sugar and flour.
Dawn bakes with her surroundings in mind. You’ll taste tropical notes like calamansi, bright citrus, and floral infusions in one season. Then rich Southern summer fruits—think peaches, blackberries, and figs—in the next. Her flavors reflect the world around her. Like a painter, she brings it all together with precision and feeling.
She often shares her creations at pop-ups hosted by Black Radish Bodega, a local vegan grocer and community space. Her work has been featured twice (here & here) in the New York Times, recognized for its visual beauty and technical mastery. Our friends at King Arthur even featured her technique on crumb-coating a triple-layer cake.
Beyond Alévri & Co., Dawn explores her more experimental and playful side with her side project, Sourdough Heaux, where she documents her love of sourdough fermentation, bold flavors, and doughnuts.
We spoke with Dawn as part of our Member Spotlight series to learn more about what inspires her plant-based baking, how she builds flavor through seasonality, and what creative experiments she wants to try next.
What first drew you to baking?
I started baking in college because, I don't know, because I needed to. But I learned how to bake initially from my aunt. It became something I loved. That deepened when I worked at Café Hey in Tampa. I realized baking could be a creative outlet, not just a job.
Before baking, you were a milliner. How does that background influence your cake work?
A lot. I made bridal veils and small hats, often with food themes. I used to create little fascinators that looked like toast or cinnamon rolls. That kind of detailed handwork shows up in my cakes now—same skills, just with different materials.
Your work has such a delicate, almost ethereal quality. Where does that come from?
I’ve always loved art, fashion, and things that feel romantic. I want my cakes to feel soft, thoughtful, and beautiful. I want them to be something you could frame but also enjoy eating. The flavors should be just as special as the look.
How would you describe your flavor inspiration?
I bake based on what’s around me. I like to reflect the season and the place. I use tropical and floral flavors like calamansi (a small citrus fruit native to the Philippines) and jasmine when it’s warm outside. In the summer, I love Southern fruits like peach, blackberry, and fig. I try to build each cake like a painting. All the pieces come together.
What does it mean to you to be a Black cottage baker?
It means holding space for myself and others. There aren’t a lot of Black vegan bakers in the spotlight. I want to show what’s possible and be myself while doing it. That feels important.
Do you feel part of a baking community in Tampa?
Yes. I often do pop-ups at Black Radish. I'm also friends with Gabby of Gabby Bakes; she's a fellow vegan baker, and we support each other a lot. We swap ingredients, share sources, and donate to community events. We help each other however we can.
What inspires your plant-based baking?
I’ve been vegan baking for years. The ingredients now are so much better than when I started. Back then, it was all Earth Balance and flax. Now there are great butters, creams, and even cheeses. But my goal has always been the same. I want everyone to enjoy the food, not just vegans.
What are your go-to techniques?
People always ask how I get my cakes so fluffy. I use a simple chemical reaction. Baking soda and vinegar. That’s it. I also use aquafaba or potato protein for things like macarons. I like to test and find what works best for each bake.
You also run a side project, @sourdough_heaux. What’s that about?
That’s my playful space. I share more everyday cooking, slow living, and fermentation there. It’s less polished and more personal. I think people need to see the real side of food too.
What platforms are you most excited about right now?
Instagram is where I post the most. I also have a YouTube channel and a Substack called FLR People. I write there when I have something I want to say. It’s not on a schedule. It’s just a space to share ideas, thoughts, or inspiration.
What are you excited to try next?
I want to experiment with laminated sourdough. Croissants made with a natural starter instead of commercial yeast. It’s tricky but I like the challenge. I’m also thinking about doing more pop-ups or maybe teaching a workshop.
Any advice for other cottage bakers just starting out?
Romanticize the everyday. Use what you have. Start small. Make something beautiful and meaningful in your own space. Your kitchen is enough.
