The Baking Philosophy

12/24/2025

Stollen Christmas Bread Cake 🎄
A classic traditional German Christmas bread, rich and dense, filled with rum soaked fruits and nuts, patiently soaked for over a month for deep, festive flavour.
A generous almond frangipane filling
Almond marzipan baked right into the centre
Finished the traditional way dipped in melted butter and rolled in icing sugar to preserve and mature beautifully!

📦 425 g
💰 $30

Perfect with coffee, gifting, or enjoying slowly through the season!

12/24/2025

Sticky toffee pudding, crème fraiche ice cream!

12/09/2025

Pistachio rose tart!

11/23/2025

10/30/2025

Cannoli.. pistachios, lavender, pineapple, Biscoff

10/17/2025

Golden, flaky, and just the right amount of heat!!
This turkey/ chicken pot pie is brushed with homemade chili oil for that extra kick — buttery crust, tender turkey/ chicken, veggies in creamy gravy, and a hint of spice that keeps you coming back for more. Comfort food with attitude …
Dm to order!

10/05/2025

Oooh so happy with the outcome!
What’s not to love — the golden morning rays on a chilly autumn day, and the smell of fresh sourdoughs straight from the oven. Truly satisfying!
Tried out a tiger topping, an orange fresh cranberry sourdough, and even a pumpkin-shaped pumpkin sourdough! Perfect additions to your Thanksgiving dinner table. Dm to order..

10/02/2025

Fresh bakes coming your way this week:
✨ Pumpkin sourdough
✨ Cranberry Brie sourdough
✨ Garlic rosemary sourdough

Weekend special: Cannoli Box (4 flavors!)
Pistachio
Pineapple Coconut
Lemon Biscoff
Lavender Dark Chocolate

DM to order and treat yourself this weekend!

10/01/2025

Mango mousse cake with a surprise raspberry coulis insert — a burst of tropical brightness balanced with tart elegance. Finished with a two-tone velvet spray that adds depth, texture, and a luxurious modern touch, this cake isn’t just dessert, it’s edible art. Dm to order

09/28/2025

92% hydration dough started as nothing but a sticky, loose slurry mix even after 15 minutes of mixing it. It looked hopeless. Then came 10 minutes of slap & fold and the dough transformed completely.
The science? With levain at the right pH, this high-energy technique built strength, trapped air, and created a beautiful gluten network..something gentle stretch or coil folds couldn’t achieve at this stage. Later on, coil folds can maintain tension, but it’s the slap & fold that’s the real game changer. By the end my arms were exhausted , but the dough was strong, elastic, and ready!

09/19/2025

Golden pears poached in spiced syrup, nestled into a soft almond frangipane and baked in a buttery tart shell. Each slice is delicate, fragrant, and just sweet enough to feel indulgent without being heavy. Our Poached Pear Almond Frangipane Tart is the kind of dessert that makes an ordinary day feel special ..elegant, seasonal, and unforgettable. Dm to order. 4 inch tart $9 each. 🇨🇦

09/17/2025

Lack of sleep in a baker’s life🙄