Hard work and artistic flair are second nature to Trina Galvan—who has operated a registered cottage kitchen called Drizzle Cakes from her home in Oceano off and on since 2021.
In March she took a leap of faith, expanding her portfolio beyond cakes, rebranding as Drizzle Bakery, and opening a larger-scale business at The Kitchen Terminal in San Luis Obispo.
Her ambitious goals are twofold—to offer exceptional products for all events and all diets, including vegan and gluten-free, and to “make this my only job so I can spend more time with my son,” she said.
Currently a one-woman show, Galvan hopes her business will grow to employ other family members, “because what is mine is theirs,” she added.
“I was born in Santa Maria to Pedro Galvan and Luciana Bautista, both immigrants from Mexico,” she said. “My siblings and I were raised in Arroyo Grande—more specifically, Huasna Valley. My parents were both farmers, and I had the privilege to grow up farming. We had small plots of land throughout the Central Coast, but Huasna Valley was my home.
“Farming was backbreaking at times, but I wouldn’t change it for the world. It taught me independence, responsibility, freedom from societal pressures, a strong work ethic, and a free spirit, with endless outdoor adventure time.
“When I was young, I remember I enjoyed three things: farming, browsing through National Geographic magazines—I loved their photography—and watching the Food Network. I loved anything dessert-related, but I also watched cooking shows—Martha Stewart before she got canceled, Ace of Cakes, Unwrapped, Good Eats, and Emeril, just to name a few. Let’s just say my sister and brother got annoyed with my show preferences.”
After Galvan graduated high school in 2003, she landed her first job in the bakery department at Vons in Grover Beach—“and the rest is history,” she said.
“I’m self-taught—everything I have learned has been from hands-on experience,” she continued. “I’ve held various roles from associate baker, sous pastry chef, bakery manager, pastry chef, and now bakery owner.”
Employers, large and small, from whom Galvan has gained “new insights and experiences I’ve used along the way are Vons, Costco, Chumash Casino, Cal Poly, Splash Café, House of Bread, La Bodega, Bang the Drum, Linnaea’s, and SLO Baked,” she said.
She added that while she’s had some great employers, she has also experienced “some very toxic and unprofessional work environments,” and gently reminds locals to support businesses that treat their employees well.
Galvan’s professional pledge is to promote “diversity, transparency, human kindness, community, trust, and authenticity,” she said.
However, her top priority is producing quality baked goods. Customers can select from cakes listed on Drizzle’s Facebook and Instagram pages or request a special wedding-specific order form.
In addition to cakes and cupcakes, Galvan offers a wide range of seasonal goodies, including cookies, muffins, scones, granola, and more, some of which can also be found on Harvestly, SLO’s online farmers market that delivers as far south as Nipomo.
Galvan’s deadline for orders is Wednesday at noon, with extra lead time requested for large functions. She bakes and decorates her products on Friday and offers pickup at The Kitchen Terminal on Saturday morning.
Local delivery options are available for weddings, corporate events, and case by case for customers “who absolutely can’t make it to the kitchen,” she added.
“In the future, I would like to be able to make morning pastries such as croissants and Danishes,” she continued. “I have a lot of cake photos, but my favorite thing to do in a bakery is the laminated doughs.
“[At a prior job] I loved watching the process from start to finish. I used to roll in the butter, shape the Danishes and croissants, and the next day I’d proof and bake. I then garnished and filled the cases. It was so satisfying seeing the cases fully stocked.”
Galvan’s also excited about the transition from a cottage kitchen—which follows county-mandated ingredient restrictions—to a commercial facility that allows perishable items.
She looks forward to hitting local markets for fresh, seasonal products, “and I love harvesting, so I will most likely go to you-pick farms where I can pick my own berries.”
She added that eventually she plans to open her own storefront.
“Becoming a mom has really pushed and motivated me to continue on this journey,” she said. “I’m excited for this new chapter in my life … and I’d be forever grateful for any support.”
Contributor Cherish Whyte will be ordering a slice of Trina’s flourless cake on Harvestly for immediate gratification. Reach her through the editor at [email protected].
