Stray Cat Bakery

10/10/2026

EVERY AUTUMN, PUMPKIN GETS THE SAME TREATMENT.
Warm, rustic, and predictable.
So I wanted to see what happens when you treat it with the precision of French haute patisserie.
This Pumpkin and Pecan Entremet is the very first chapter of my autumn season. Five delicate layers underneath a glossy mirror glaze: spiced biscuit, toasted pecan crémeux, pumpkin and ginger compote, and a silky spiced mousse.
It tastes like cosy October evenings, rich and light at the same time.
One bake down, but my kitchen is only just getting started with pumpkin this autumn.
Are you drawn more to rustic bakes or modern patisserie?

10/10/2026

EVERY AUTUMN, PUMPKIN GETS THE SAME TREATMENT.

Warm, rustic, and predictable.

So I wanted to see what happens when you treat it with the precision of French haute patisserie.

This Pumpkin and Pecan Entremet is the very first chapter of my autumn season. Five delicate layers underneath a glossy mirror glaze: spiced biscuit, toasted pecan crémeux, pumpkin and ginger compote, and a silky spiced mousse.

It tastes like cosy October evenings, rich and light at the same time.
One bake down, but my kitchen is only just getting started with pumpkin this autumn.
Are you drawn more to rustic bakes or modern patisserie?

29/09/2026

29/09/2026

Autumn officially begins in the kitchen.

A buttery, crisp vanilla sablé base, turned into small edible illustrations of the season.

From detailed piping to delicate wet-on-wet autumn wreaths, every single biscuit is decorated by hand with royal icing.
Crisp on the bite, delicately sweet on top.

Golden leaves, cosy afternoons, and the smell of fresh pastry filling the house.

Sunflower, autumn leaf, pumpkin, or floral wreath: which one is your favourite?

14/09/2026

THIS IS NOT A CROISSANT. They might look like cousins, but the Italian Cornetto is an entirely different morning obsession.

French croissants are all about light, shatteringly crisp layers and pure butter.
An Italian cornetto is richer, softer, and deeply aromatic.

The secret lies in the dough.
Unlike a classic croissant, traditional cornetti start with an enriched brioche base: eggs, a little sugar, honey, vanilla, and plenty of fresh citrus zest before lamination.

When you bake them, you don’t get hollow honeycombs.
You get tender, golden ribbons of pastry coated in crunchy sugar nibs.

It is the heart of Italian morning culture: standing at the marble bar counter, espresso in one hand, warm cornetto in the other.

Crisp and buttery, or soft and citrus-scented? Tell me which side you’re on in the comments.

08/09/2026

IF SUMMER HAD A LAST BITE, this would be it. Swipe for a Pina Colada turned into a tart.

One bite, and I’m back to warm holiday nights, when nobody wanted to go home yet.

A Pina Colada, reimagined as a tart: coconut sablé, pineapple and ginger jam, coconut and rum, frangipane, pineapple and rum crémeux, finished with pineapple gelée.

It begins sweet and tropical. Then ginger arrives, a small spark beneath the soft coconut and bright pineapple.

Five layers, one little way to keep that late-summer feeling a little longer.

Because summer doesn’t really end when it still tastes like this. What flavour instantly takes you back to summer?

31/08/2026

Focaccia is the bread I miss the most since I left Italy. Not the fancy kind, the everyday one you grab warm from the bakery and eat on the way home, no plate, no ceremony.

Part of the ongoing Breads of Italy series. Save this for your next “I need proper bread” moment.
Which Italian bread should I bake next? Vote below 👇

25/08/2026

I wanted to bake something that tasted like sunshine.

So I made a Delizia al Limone.

It started with a table full of lemons, a bowl of soft lemon cream and a slightly unreasonable amount of piping. The decoration took patience, but the hardest part was cutting into it after spending so long making the outside look untouched.

Are you a lemon dessert person?

#ʜᴏᴍᴇʙᴀᴋɪɴɢ

17/08/2026

Two homemade ice creams, two completely different moods.

Stracciatella: creamy, milky and full of crisp chocolate flakes.

Melon: fresh, fruity and wonderfully summery.

I thought I would have an obvious favourite, but they ended up feeling like two very different kinds of comfort. One chocolatey and indulgent, the other light and refreshing.

Served with homemade biscuits, naturally.

Which one would you choose:

05/08/2026

Nine little rounds of dough. One cut. And suddenly it’s a mantovana.

This one’s a favourite in my kitchen: crisp on the outside, soft and open inside, no tin, no mould, just hands and a blade.

🗳️ Poll time: which bread do you want to see next?