Our story
Twelve people, one oven, forty cakes a day
Horton Place
It began with eight cakes and a folding table
In 2016 Nora Feldman was baking out of a flat with a temperamental oven, selling eight cakes a week at the Saturday market. They went by ten every time. Two years of that and a narrow former florist came up for lease.
We kept the florist's good north light and its stubborn old deck oven, which we still use for the loaf cakes because nothing else gives that crust. Everything else we rebuilt.
Today twelve of us bake about forty cakes a day. When they are gone, they are gone. That limit is the point: it is what lets one baker take a cake from first whisk to final petal without ever handing it off.
What we hold to
Four rules we don't bend
Real butter, always
No margarine, no shortening, no vegetable fat pretending to be cream. It costs more and it tastes like it should.
Seasonal & local
Fruit from the Wednesday market, honey from the hives two streets over, flowers from the shop next door.
Made by hand
Every cake is piped, filled and finished by one baker from start to end. No production line, no shortcuts.
Baked to order
We bake for the day, not for the freezer. What is on the counter came out of our oven that morning.
How we got here
Nine years, one street
2016
A home oven and a market stall
Nora started selling eight cakes a week from a folding table at the Saturday market. They sold out by ten every time.
2018
The Horton Place shop
We took the keys to a narrow former florist with good light and a stubborn old oven we still use for the loaf cakes.
2021
Weddings, properly
A second kitchen and a dedicated pastry team let us take on tiered wedding work without slowing the counter down.
2024
Best Independent Bakery
The city food awards gave us their top independent prize. We put the certificate above the coffee machine, slightly crooked.
2026
Still small on purpose
Twelve people, one shop, roughly forty cakes a day. We have been asked to franchise. We have said no, politely.
The people
Who is actually baking your cake
Kaveesha Anjali
Founder & Head Baker
Started the whole thing with a home oven and a folding table. Still in at 4:30am, still makes the vanilla sponge herself.
Nimesha Rathnayeke
Head of Pastry
Trained in Lyon, spent six years in hotel kitchens, now runs our wedding tier work and every piece of sugar craft that leaves the shop.
Dilhara Ekanayeke
Cake Designer
Turns a napkin sketch into a drawing you'll want framed. If your cake looked exactly like you imagined, that was Amina.