Creator and founder of Full Belly Bakery, Eva Allen, unveiled her first permanent space today. This opening was celebrated by the community and feeds Allen's ambitions to expand her mouthwatering, high-quality pastry line. With goals beyond simply running a local shop, it is clear Full Belly Bakery is ready to venture far in the culinary arena.

Full Belly's tantalizing menu presents customers with an array of cake flavors and designs. Not limited to the five cake flavors from the Gratification Collection available year-round, the bakery also boasts a seasonal Indulgence Collection and an exclusive Extravagance Collection showcasing Allen's latest creations. An impressive pistachio sponge cake topped with edible 24K gold leaf, priced at $575, belongs to this premium collection. As Allen commented to SF Eater, "If you get it, you get it."

Remaining true to its roots as a neighborhood bakery, Full Belly offers more than just indulgent cakes. Revising the initial thought of focusing on wine and cake pairings, Allen opted for a diverse selection of sweet and savory pastries. The bakery's offering of quick bread, tarts, cookies, scones, truffles, and weekend bread specials aims to appeal to varied tastes. This thoughtful adaptation reflects Allen's commitment to catering to her customers' preferences.

While still awaiting a liquor license, Allen doesn't plan to sit idle. She's already exploring plans for a dedicated dessert and Champagne serving location.

Location plays a critical role in Full Belly Bakery's marketing and outreach initiatives - Allen aims to make the bakery a local household name. Prior to choosing a location, Allen kept soon-to-be neighbors engaged with cake giveaways, and post-establishing, incorporated their suggestions into her business plan.

While the future—as expansion across various locations, ecommerce Milk Bar approach, or something entirely different—is still unfolding, Allen seems excited about both the challenges and the opportunities as a Black female entrepreneur and talented pastry chef at the helm of the Full Belly Bakery.