Meet Allie Demers — Host & Baker at White Magnolia

From Hosting to Baking — Allie’s Story

I have been baking my entire adult life, working to perfect everything from everyday favorites to special-occasion treats. One of my early favorites was cheddar bacon scones. I definitely consider myself more of a savory lover than a sweet lover.

When my oldest child was a toddler I started to delve into cake balls. I loved the individual bite-size servings and the seemingly endless flavor combinations that could be tried. When I first started to learn how to do cake balls there were lots of tears. It wasn’t easy, and there are so many variables involved—from the temperature of the melted chocolate to the composition and consistency of the balled cake. Even cake ball size matters!

Over years of making hundreds of cake balls, I have been able to figure out the perfect balance for properly dipped cake balls that don’t crack while still prioritizing flavor. Sometimes I use pound cake as the base instead of regular sheet cake, which adds an extra punch of flavor, but I accept that these cake balls will be a little more delicate in the dipping process. At the end of the day, I prefer cake balls with amazing flavor over appearance—though I still think the final product meets both characteristics with high marks.

In 2024 I took on learning how to make sourdough bread from scratch as a New Year’s goal. Again, it took many tries and help from a few local experts, but my persistence paid off and now I can’t get enough of it! I literally eat sourdough bread every day—whether it’s chocolate chip bread topped with Nutella or toasted cheddar bacon bread with my own homemade garlic herb spread. I recently discovered that an egg salad sandwich on my jalapeño cheddar bread is just “WOW”!

While I also bake cookies, muffins, and many other treats, the sourdough bread and the cake balls are the goodies that I am most proud of “figuring out.” For this reason, the homemade sourdough bread and cake balls are the focus at White Magnolia Bread Co. We created this baking arm of White Magnolia Galveston to properly serve our guests, but also to serve friends and family in our local community. Since we are an on-demand bakery, what you order is what we make.

Complimentary Treats for Every Guest

Every reservation at White Magnolia Galveston includes a warm welcome—homemade goodies from Allie herself. From mini loaves of sourdough to an assortment of sweet bites, she makes sure that each guest begins their stay with something fresh, comforting, and delicious. Guests can also pre-order additional baked goods to be waiting when they arrive.

Sourdough, Made the White Magnolia Way

Allie’s signature homemade sourdough is slow-fermented with no commercial yeast—ever. Each loaf is crafted with care, offering both classic and creative flavors. Her personal favorites? Cheddar Bacon for a savory kick and Nutella Swirl for a sweet indulgence.

Celebrations Made Sweeter with Cake Balls

One of Allie’s most beloved creations is her hand-dipped cake balls. With flavors like Strawberry, Vanilla, Chocolate, Lemon, Carrot Cake, and Candied Banana Nut, they’re a hit for birthdays, bridal showers, and girls’ getaways. Guests love opening the fridge to discover these colorful, bite-sized treats waiting just for them.

Custom Cakes on Request

Beyond loaves and cake balls, Allie is always happy to bake something special. Recently, she crafted a custom birthday cake for a guest’s celebration right at the house. Just let her know what you’re looking for, and she’ll strive to make it happen—because at White Magnolia, no memory is too small to celebrate.

Pre-Order for Your Stay

Want extra sourdough, cake balls, or a custom cake waiting for your arrival? Craving cookies or muffins? Allie makes it simple. Pre-order offerings through White Magnolia Bread Co. or contact Allie at [email protected] for special requests. Enjoy the warmth of homemade baking the moment you walk through the door!