A small kitchen where cakes are built by hand
There are five of us: three pastry chefs, a baker and someone who answers Telegram. We bake at 12 Sadovaya St., where there’s also a counter for a pastry with your coffee.
What goes in, and how
- 82.5% butter, 33% cream
- No vegetable cream or confectionery fats. That’s why the cream holds its shape and doesn’t leave a film on your tongue.
- We cook the berries ourselves
- Cherries and raspberries in their own juice, no thickeners from a packet.
- Assembled the day before
- The layers have time to soak and the cream to set. A cake doesn’t wait in a fridge for a week.
- Sugar-free means sugar-free
- Those cakes and pastries are made with erythritol — no fructose, no syrup. The ingredients are printed on the box.
- Hand-written inscriptions
- In chocolate or cream. We agree on the words and the colour when we confirm the order.
Who bakes
Anna is the head pastry chef: she invents the fillings and tastes every batch of cream. Mark bakes the sponges from six in the morning, which is why the shop always smells of vanilla.
Liza and Dina assemble and decorate the cakes. Oleg answers in Telegram and helps you choose the size: 1.5 kg is enough for ten guests.