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Fall 2024

Dark Chocolate, plum, chicory 

rich devils food cake, milk chocolate mousse, plum compote, cocoa chicory swiss buttercream — the need for chocolate cake comes at no greater time than when the days get shorter and the comfort of winter sets in, this cake is rich and decadent, filled with layers of milk chocolate mousse and tangy plumbs that have been simmered to perfection. it’s wrapped in a bitter cocoa and chicory buttercream, balancing the rich and sweet of the chocolate decadence.

millet, miso, apple 

millet sponge cake, miso caramel and eggnog custard, apple cider swiss buttercream — if you know my cakes, you know my cornmeal cake. you know that the lovely texture and flavour of the cornmeal brings something joyous to each bite. it’s just great i don’t know what else to say about it. millet does the same for us here. the sponge is filled with thick ribbons of miso caramel and a layer of rich eggnog custard. the buttercream is spiced using apple cider syrup which adds a delightful sweet and zippy finish.

cardi, apple, tahini

cardamom sour cream cake, cinnamon and nutmeg spice apple filling, vanilla chantilly cream, salted tahini swiss buttercream  — it’s like apple pie but it’s cake. lightly spiced cardi sour cream cake, a wholeeeeee lot of apple pie filling, a lovely, light layer of simple vanilla chantilly cream and a silky smooth nutty tahini swiss buttercream. it’s almost as good as apple pie (not quite).

carrot, cream cheese, brown butter

carrot and date cake, cream cheese mousse and toasted pistachio, brown butter, brown sugar swiss buttercream — i’m in the camp of anti coconut, anti pineapple carrot cake. i dont care to debate, this carrot cake is tick with carrots and chunks of gooey dates. it’s filled with cream cheese mousse and roasty-toasty pistachios and layered in a salted, almost burnt brown sugar-brown butter swiss. it’s wonderful and rich and best served cold.

rye, rosemary, pear 

rye honey cake, rosemary custard, slow roasted cinnamon pears, bayleaf and coriander swiss buttercream — the combination of rosemary and rye is perfect. tell me otherwise. it’s earthy and savoury while still holding a subtle sweetness. the pears shine and hold their texture. the bayleaf and the coriander make the whole cake sing with flavour. i love it.

orange, goat cheese, honey

orange and fennel chiffon, quince jam, whipped goats cheese mousse, honey, ginger and olive oil swiss buttercream —  an incredibly light and fluffy orange and fennel cake is filled with a honey-sweetened goats cheese mousse and a thin layer of quince jam. its wrapped in ginger and olive oil buttercream that’s spicy and sugary and silky and just wonderful in every way.