Six flavour pairings we’re trying this autumn
Pear and brown butter. Fig and tahini. The combinations that are about to walk into our cupcake cabinet — and the ones that didn’t make the cut.
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The journal
Notes from the kitchen
A small archive of what we are baking, planning and learning. Updated when there is something worth saying.
A simple guide to ordering a custom cake
How far ahead to book, what to bring to your tasting, and a few questions worth asking before you commit to a design.
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Catering for an office of forty? Read this first
The mistakes we see (and the small choices that quietly impress) when teams order dessert for milestone celebrations.
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Why we still mill our own praline
A short essay on the small kitchen jobs we have refused to outsource — and the noticeable difference they make in the cabinet.
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