Skip to content
NINA ATELIER
A charlotte cake ringed with ladyfingers and tied with a cream ribbon, its golden piped cream scattered with rose petals and pistachios

The Atelier

Precision by training, craft by instinct

A private atelier, not a bakery storefront. Every commission begins as a conversation and ends as a finished piece — exact in its construction, warm in its intent.

The Story

Two disciplines, one standard

Nina spends her days as a data scientist, building models that reward patience, exactness and a willingness to remake something until it holds. The kitchen asks the same of her, and she has come to love it for the same reasons.

The atelier began as a way to keep both instincts alive. Where the day job trades in probability and structure, the evenings trade in sugar, ganache and the particular engineering problem of a cake that must stand tall, travel well and taste exactly as it looks.

Every commission is approached the way a hard problem is: understand the brief, sketch the structure, test it and refine it until nothing is left to chance. The difference is that the output is eaten, not deployed.

Nina Atelier works by commission only, across Washington, D.C., Maryland and Virginia, taking on a limited number of weddings and celebrations each season so that every piece gets the attention it deserves.

Data scientist by day, baker at heart.

Nina, founder of Nina Atelier

Nina · Founder and baker

How the Work Is Made

Four rules that do not bend

  1. 01

    Measured

    Every recipe is a formula before it is a flavor: ratios tested until they hold under heat, humidity and a day of travel. Nothing is left to the eye.

  2. 02

    Tasted

    Every new flavor and structure is baked and tasted before it is offered, often more than once. A cake is judged the same way a model is — by whether it still works outside the conditions it was built in.

  3. 03

    Made by hand

    Sponge, filling, finish and sugar work are made by one set of hands, start to finish, and nothing is rushed to make room for the next commission.

  4. 04

    Limited by design

    A limited number of commissions are taken each season, not as a marketing posture but because the standard above cannot be kept at higher volume.

A cake wrapped in a hand-piped dark chocolate lace collar, crowned with raspberries, blackberries and golden berries, with a single candle

Hand-piped chocolate lace, one collar at a time

Begin the Conversation

Tell us about the day you are planning

A date, a guest count and a feeling are enough to begin. Every enquiry is answered personally, within two business days.

Begin an enquiry or write to hello@byninaatelier.com