Ferrandi Paris pastry school graduate Annabel Cohen runs her Point Loma, San Diego boutique bakery and catering operation from Hancock Kitchens on Hancock Street in the Midway District, bringing technique refined at Ladurée in New York and as head pastry chef at the Chateau Marmont and Sunset Tower Hotel in Los Angeles. Every dessert carries Kosher Parve certification under the Va'ad Ha'Rabbanim of San Diego, a designation that also governs the ingredient sourcing for her signature challah bread and multi-tier celebration cakes, a specialty-bakery niche shared in Point Loma with European Cake Gallery's custom-order program. Cheese grazing tables built for fifty to two hundred guests anchor the savory catering side, with charcuterie boards, canapés, and finger-food platters designed for corporate receptions and private milestone events. Cohen's consulting arm advises restaurant owners on menu development, food-cost analysis, and brick-and-mortar launch strategy—a hospitality-consulting layer built on her earlier career co-founding a Paris-based PR and events firm at twenty-one. That dual pastry-and-events expertise puts her catering builds alongside the grazing-board work at Brie Mine's Point Loma event-catering kitchen. Full wedding-cake commissions include custom flavor development, structural engineering for multi-tier designs, and on-site assembly at the venue.