100% Eggless Cakes

Espresso-soaked ladyfinger sponge, mascarpone cream, a heavy dusting of bitter cocoa. Made the classic way, because that's the right way.

The name is accurate. Different textures of chocolate - dense chocolate sponge, dark ganache between every layer, marquise, cherry compote, finished with chocolate flakes on top. Unapologetically over the top — and completely worth it.

Alternating layers of Nutella cheesecake mousse over a chocolate sponge. Every forkful hits both layers.

Layers of dark chocolate sponge with hazelnut praline cream and a glossy chocolate ganache finish. The Nutella you always wanted, but in formal wear.

Built around Godiva's couverture chocolate from base to glaze. The kind of cake you bring when you want the occasion to feel like one.

Fresh pineapple slices cut through layers of cheesecake on a vanilla sponge base. Bright, a little tart, and the only cheesecake that tastes like a holiday.

Layers of pistachio cream and cheesecake mousse on a pistachio sponge base, finished with crushed pistachios. Subtle, nutty, and significantly more sophisticated than it sounds. Requires 24 hrs prior order.

Spiced carrot cake layers with creamy cheesecake and toasted walnuts through the middle. The best of both desserts, taking up the same amount of space on the plate.

Soft enriched dough, real cinnamon sugar filling, pulled while still warm. Best eaten in the first hour. We're not sorry it's sticky.

Flaky pastry laminated the long way, filled with a cream cheese base and fresh blueberry compote. We make them in the morning. They're usually gone by noon.

Fresh blueberries folded through vanilla sponge, finished with a buttery oat crumble. Sweet enough to be dessert, balanced enough to be breakfast.

Ripe bananas, toasted walnuts, a dense-but-tender crumb that holds together beautifully with a smear of butter. The one loaf everyone asks us to bring back when it sells out.

Laminated dough, generous almond frangipane, toasted flaked almonds on top. The kind of croissant that makes you slow down and actually sit with your coffee.

Zingy, sharp, refreshing — a no-bake, eggless cheesecake with real lemon curd and a butter biscuit base. The one that cuts through a heavy meal and makes you feel like you made the right call.

Not the sad, dry kind. Fresh blueberries, a light crumb, sugar-crisped top. The benchmark we hold everything else to.

A mousse-like, no-bake eggless take on our Nutella cheesecake — chilled, set just enough to slice cleanly. For when you want Nutella in slightly more elegant circumstances.

Dimpled, olive-oil-soaked, scattered with Kalamata olives and fresh herbs. Goes with everything. Also very good on its own, torn and eaten warm.

Dark chocolate chips through every bite, not just at the top. A properly generous muffin — not a cupcake without frosting.

Eighty-one layers of butter and dough. Shatteringly crisp on the outside, all honeycomb pull on the inside. Some things don't need improving.

Chunks of real apple folded into a cinnamon-spiced batter, baked until the top cracks just right. Tastes like autumn, feels like a hug.