The bakery grew out of a family kitchen where bread was baked at home for the neighbourhood. Word got around, orders came in for birthdays and festivals, and one day the family decided to open a proper shop with a bigger oven and a glass counter.
Today we still work the same way. The dough is mixed early, the oven is on before sunrise, and the first trays are in the display when we open the shutters. Nothing is baked the day before and nothing sits in a warehouse.
Cakes are made to order and finished by hand, mostly in the evening so they are at their best the next day. Sweets are made in small batches through the week, and in bigger batches for weddings and festivals. If we cannot make something fresh for the day you need it, we say so instead of substituting.
We are a small team and we like it that way. If you come in often, we will remember what you take with your tea. If it is your first visit, ask what came out of the oven last.
A small promise If something is not right with your order, bring it back the same day and we will make it good.
