Summer 2026

Sharon Runde has traded her lab coat (she was previously a research scientist at the Naval Postgraduate School) for an apron and a full-time career as a baker. S haron Runde is a fourth-generation baker who has been whipping up pies, cookies, cakes and breads from scratch since she was 5 years old. “I learned everything from the women in my family,” she says. Believing that everything can be enjoyed in moderation, Runde, definitely does use sugar (and butter) in her business, Sugar Science. From “EPIC brownies” to angel food cake, triple apple pie, cherry pie, butterscotch pie, and custom glazes like raspberry, watermelon, pomegranate, pineapple whiskey, lime and ama- retto—decadent and delicious options abound. After 23 years as a research scientist at Naval Postgraduate School (where she earned a doctoral degree) Runde now focuses entirely on her baking business. She also leads local workshops on everything from making pie dough to incorporating both real and decora- tive flowers into cakes. Runde loves to translate stories and themes important to her clients into her designs, which often include three-dimensional elements that evoke a specific memory. A recent design depicted a memorable childhood event that a client ordered for his sister’s birthday. “I get to know people and then I make a cake that reflects that,” she says. “It’s more than just a cake to me. I want to create mem- ories and experiences and something special for my customers.” For more information, call 831/869-2862 or visit www.sugarsciencebaker.com. Sugar Science Delivers Delectable Custom Creations B Y B R E T T WI L BUR SHORT CUTS NEIGHBORS 94 C A R M E L M A G A Z I N E • S U M M E R 2 0 2 6 Photo: Kelli Uldall