Cakes that look like they grew there.
Each commission begins with the venue. We study the light, the stone, the wildflowers along the wall. The cake arrives already belonging.
“It looked as though it had always lived in that corner of the garden, waiting for the afternoon light.”
— Harriet & James, Walled Garden, Oxfordshire, June 2025Flavour as atmosphere,
not a checklist.
We present flavours the way a sommelier presents wine — not as options but as experiences. Each pairing is designed for a specific quality of light, a particular texture of afternoon.
Fig & Mascarpone
Dried fig, candied lemon zest, mascarpone cream, a thread of black pepper.
Burnt Honey & Cardamom
Buckwheat honey caramelised until bitter, green cardamom, chamomile sponge, apricot.
Citrus & Silk
Charred lemon curd, elderflower, white chocolate mousse, crystallised violet.
Rose & Pistachio
Damask rose water, pistachio frangipane, raspberry, lychee cream.
All flavours available in any tier combination. Seasonal adaptations on request.
We arrive before the flowers are arranged.
The cake travels in linen-lined boxes in a temperature-controlled van. We arrive at the venue by nine — before the florist, before the caterer, before the light shifts. The boxes open on wet grass.
There is a particular smell to that moment: warm butter, cold morning, something floral from whatever is blooming nearby. We set the cake on its pedestal, check the flowers we've placed the evening before, and leave without being noticed.
By the time your guests arrive, it has already been in the garden long enough to belong.
48h
notice for changes9am
venue arrival100%
bespoke commissionsYour date. Your garden.
Your cake.
We take a limited number of commissions each season. Most dates book six to nine months in advance.