We started with a party table. We stayed for the baking.

When events paused in 2020, Charlene turned the same fussiness toward the oven. What started as a few tarts for friends became a bakery with regulars who order every week, and a waiting list before every festive season.

Six years on, nothing has been outsourced. Every tart, cake and box is still made by one pair of hands, in small batches, the same morning it’s delivered. No freezer, no shortcuts.

And because everyone should get a seat at the party: we never use pork, lard, alcohol or gelatin in anything we bake.

The styling years still show up in the baking

Five years of building dessert tables for weddings and birthdays taught Charlene how a tart holds up after two hours under a marquee, which cakes travel well, and why the box matters almost as much as what is inside it.

That is why each bake is chosen with the whole day in mind, from the oven to the table. It is also why we still style full dessert tables for events.

Who we have baked for

Weekly regulars who order the same box every Friday. Offices at LVMH, McDonald’s and Lancôme. A wedding that needed 140 boxes delivered by 8.30am, after other vendors had turned it down. The same pair of hands made all of it. See corporate orders if you are ordering for a team.

What we will not do

We do not outsource, and we do not freeze. If a day is full, we say so. We will not copy another vendor’s setup. If you love their work, book them. And we will not tell you something is halal certified when it is not: there is no pork, lard, alcohol or gelatin anywhere in the kitchen, but we are not MUIS certified and the kitchen handles wheat, dairy, eggs and nuts.