flavors
Seasonal, and built to taste like something.
Most cake menus read like a wish-list of things that sound good on paper and arrive tasting of food colouring. This isn’t really a menu. It’s where the conversation starts.
We design the flavour around the occasion, the season, and — radical idea — what you actually like to eat. A few rules we don’t bend: real fruit instead of flavouring, sponges soaked so they’re never dry, and cream that has a reason to exist beyond being sweet. A three-tier cake should taste as considered on the last slice as the first.
The six below are where most people begin. They’re not the limit. If the thing you want isn’t here, that’s usually the better conversation to have.
A nutty, tender sponge with browned-butter cream and a thread of honey. The default that flatters everything.
Ground pistachio sponge, rose-water cream, a thin layer of raspberry for acidity. Floral without tipping into perfume.
Bright lemon sponge soaked in elderflower, with a white-chocolate cream. Reads light even at three tiers.
A dairy-light olive-oil sponge with candied citrus and a mascarpone cream. Holds up beautifully in the heat.
Earl Grey sponge, roasted fig, a brown-sugar cream. Darker, a little grown-up, good with coffee.
A proper dark-chocolate sponge with tangy crème fraîche ganache. The one people ask for seconds of.
Everything is made in a kitchen that handles nuts, dairy, gluten, and eggs. We make gluten-free and dairy-free cakes regularly and accommodate most needs with notice — tell us early and we’ll be straight about what’s possible.
the tasting
Change your mind in week one, not at the table.
Every commission includes a tasting at the studio: a box of options, no sales pitch, good coffee. We’ll bring the flavours you’re leaning toward and one you’d never have picked. People nearly always leave with a different favourite than they arrived with — that’s the point of doing it early.
How tastings workMost celebration cakes land between $650 and $2,400, depending on scale and how much sugar-flower work is involved. You get a clear number after the first conversation — never a surprise at the end.