Meet Amani Finesse

Today we’re excited to be connecting with Amani Finesse again. If you haven’t already, we suggest you check out our prior conversation with them here.

Amani, we are so thrilled to be connecting again and can’t wait to hear about all the amazing things you have been up to. Before we jump into all of that, some of our readers might have missed our prior interview, so can you take a moment to reintroduce yourself?
Hi, I’m Amani Finesse, and I’m the founder of Golden Coast Dough, a focaccia business rooted in the heart of San Diego. Before starting this journey, I ran a candle business called Yo Soy Finesse, where I made hand-poured coconut soy candles. However, after becoming a mom, I decided to transition into something that allowed me more flexibility and fit my new lifestyle. That’s when Golden Coast Dough was born in 2024!

I now specialize in crafting fresh focaccia with a coastal twist, drawing inspiration from the flavors of San Diego and my own love for baking. What sets Golden Coast Dough apart is our commitment to not only offering high-quality, artisan bread but also creating meaningful experiences through things like focaccia-making parties and a growing range of products like bread oils and dry focaccia kits. Every loaf we make is about more than just food—it’s about building a community and bringing people together through simple, delicious moments.

Recently, I introduced a premium line of focaccia made with imported Caputo Italian flour, thanks to a special local partnership that has helped me source it. While it’s not marketed as gluten-free, it has been a game-changer for those with gluten sensitivities, intolerances, and even—surprisingly—celiac disease. I now have weekly customers who previously experienced some of the worst symptoms from gluten but are able to enjoy bread again without issues. It’s been incredibly rewarding to witness, and I’m so grateful that my business can offer this kind of opportunity to those who thought bread was off-limits for them.

Alright, so our main goal today is to give our audience an update on what you have been up to since our last conversation. We’d love to hear how things are going and what you are most looking forward to or excited about these days.
Since we last spoke, Golden Coast Dough has been growing in ways I never imagined! Transitioning from Yo Soy Finesse, my candle business, into focaccia was a big change, but one that has been so rewarding. Becoming a mom has definitely shifted my priorities, and I’m finding that I love the flexibility baking allows me. I’ve expanded into offering focaccia-making parties(Bake, sip, and dip parties), where guests come together to learn how to make focaccia, enjoy wine pairings, and taste my specially crafted oils. It’s been such a fun way to connect with my community in an interactive and personal way.

On the flavor front, I’ve been experimenting with new seasonal options like a stuffing inspired for Thanksgiving. Or our Cranberry Orange for Christmas, which have gotten AMAZING feedback!

There are definitely challenges, especially balancing mom life, business, and taking care of myself. It is NOT always rainbows and unicorns, and im sure my entrepreneurial moms can relate. But I’m constantly learning how to navigate it all. Looking ahead, I’m excited about some upcoming opportunities. Possible farmers markets? And my new podcast that launches in March, Breaking Bread With Finesse! I dive into real, unfiltered conversations about food, entrepreneurship, and the journey of building something from the ground up. It’s a space where I share my experiences—the wins, the struggles, and everything in between—while also bringing on guests who have their own unique stories to tell.

The name comes from the idea that breaking bread has always been about connection, storytelling, and community. Whether we’re talking about the behind-the-scenes of running a business, the realities of balancing life and entrepreneurship, or just sharing a good laugh over a shared love for carbs, this podcast is all about keeping it real.

I wanted to create something that feels like you’re sitting at the table with friends, having the kind of conversations that leave you inspired, motivated, or just feeling seen. Breaking Bread with Finesse is about more than food—it’s about the PEOPLE, the passion, and the process that make it all worthwhile. It’s been a fulfilling ride so far, and I can’t wait to see where this journey takes me next.

Alright, so let’s do something a bit more fast-paced and lighthearted. We call this our lightning round and we’ll ask you a few quick questions.

Favorite Movie: Princess and the Frog

Favorite Book: Love you forever

Favorite TV Show: Grey’s Anatomy

Favorite Band or Artist: Post Malone

Sweet or Savory: Savory

Mountains or Beach: Beach

Favorite Sport (to watch): Dont have one!

Favorite Sport (to play): Yikes LOL

Did you play sports growing up (if so which ones): soccer

As a kid, what did you want to be when you grew up: a fashion designer, and then grew up and found myself wearing athleisure everyday LOL

French Fries or Onion Rings: BOTH…& with ranch!

Chuck Rhodes or Bobby Axelrod: BOBBY…

Favorite Cartoon growing up: Bananas in Pajamas, Rugrats, Bear in the Big Blue House

Favorite Childhood movie: Jimmy Neutron

Favorite Breakfast Food: Home fries!!

Was there a moment in your career that you can tell us about that illustrates or demonstrates the kind of person you are, your approach, ethos, etc.
Absolutely! One moment that really stands out for me is when I was attending pop-up markets and noticed so many people walking up to my booth, seeing that I was selling focaccia, and then leaving disappointed. They would say, ‘Let us know when you have a gluten-free option.’ It happened countless times, and it was hard to see people leave my booth feeling upset, especially because I knew they were unable to enjoy something that I poured so much love and care into.

As someone who is also gluten-free, I could relate deeply to their frustration. It sparked a desire in me to make sure I was offering something for those who couldn’t enjoy my regular loaves. I made it my mission to find a way to create a gluten-sensitive option that could work for this community. I didn’t want to just put something on the table; I wanted to provide an option that truly felt just as good as my regular focaccia.

So, this year, I partnered with a local vendor who helped me source premium, European flour that has been a game-changer. The benefit of this particular flour is that it’s naturally lower in gluten and has a different protein structure compared to the typical flours we see in the U.S. This makes it easier on digestion while still maintaining that rich, authentic texture that focaccia lovers expect. After testing it myself and receiving feedback from customers, the response has been overwhelmingly positive. People who are gluten-sensitive have been able to enjoy the bread without experiencing the bloating, breakouts, or digestion issues they would typically face with regular bread here! It’s insane. I’ve been calling it “magic bread”. Wish we were held to higher standards. So I will hold this business to higher standards.

Now, I offer both my traditional focaccia and this new premium, imported Italian flour option. While I can’t claim it’s entirely gluten-free (since it’s still wheat-based), I’m incredibly proud of this new offering, and I love that I can now provide a product for more people in the gluten-sensitive community. They’re eating like kings in Europe, and that’s the best feeling!

Website: https://form.jotform.com/242375485512156

Instagram: Golden Coast Dugh

Facebook: Golden Coast Dough :Facebook Group