Slow work, plainly said

We began in 2016 with one domestic oven and a standing order for a neighbour's anniversary. A decade later the method has not changed: Cornish butter, seasonal fruit bought the same morning, and buttercream piped without a stencil.

Nothing leaves the room half-finished. If a ruffle sits wrong, the cake is stripped and dressed again — which is why we take only eight commissions a week.

Every cake is designed with you: colours drawn from your table, flavours chosen at a tasting, and a hand sketch before a single tier is baked.

Alice Wren, founder