Honey Cake
Russian honey cake, medovik, 18 cm. Thin honey layers, light sour cream frosting, rested overnight.
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Exceptional Cakes for Every Occasion
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Russian honey cake, medovik, 18 cm. Thin honey layers, light sour cream frosting, rested overnight.
Bird’s Milk cake, ptichye moloko, 18 cm. Airy soufflé over sponge under dark Belgian chocolate.
Napoleon cake, 18 cm. Crisp puff pastry layers with vanilla custard cream, rested so the layers soften.
Kyiv cake, also spelled Kiev cake. Hazelnut meringue layers, buttercream and chocolate, 18 cm.
Prague cake, Praga, 18 cm. Chocolate sponge layered with apricot and finished in ganache.
Esterházy cake, 18 cm and gluten free. Almond meringue layers with buttercream and the traditional feathered icing.
Strawberries and cream cake, 18 cm. Light sponge, fresh strawberries and whipped cream.
Bear in the North cake, 18 cm. A signature cake built on the chocolate, wafer and nut flavours of the classic sweet.
Signature carrot cake, 18 cm and about 1.7 kg. Spiced sponge with walnuts and cream cheese frosting.
Charodeyka cake, the Soviet Enchantress. Airy sponge, custard cream and a glossy chocolate glaze.
Vanilla Basque burnt cheesecake, 18 cm. Crustless, caramelised on top and molten in the middle.
Muraveynik, the anthill cake. Crumbled shortcrust piled with caramelised condensed milk, no baking of layers.
Pavlova cake. Crisp meringue shell, soft marshmallow centre, cream and fresh fruit.
Chocolate meringue roulade with fresh cream and berries. Light, gluten light and rolled by hand.
Vanilla meringue cake in the Italian style, 18 cm. Delicate sponge, meringue and silky cream.
Lemon meringue tartlets, six pieces. Individual shortcrust cases, sharp lemon curd, torched meringue.
Strawberry and basil tart. Fresh strawberries on crisp pastry with a basil note.
Madagascan vanilla choux buns. Crisp craquelin over choux pastry, filled with real vanilla cream.
Chocolate cocoa pod cakes, four to a box, with a smooth nut filling.
A box of ten handmade chocolates, in pistachio, raspberry and ginger or cranberry, raisin and walnut.
Four caramel mousse desserts with a crisp wafer crumb. Individually portioned. Contains nuts.
Jagodzianki, Polish blueberry buns, four to a box. Soft enriched dough, blueberry filling, buttery streusel.
Strawberry vatrushki. Soft buns with a vanilla tvorog centre and fresh strawberries.
Cinnamon rolls, six to a box. Soft dough swirled with cinnamon sugar and topped with cream cheese frosting.
Poppy seed buns, four to a box. Soft enriched dough with a generous poppy seed filling.
Oreshki, the walnut shaped cookies filled with dulce de leche. A Soviet classic, made by hand.
Ferrero style oreshki, twenty pieces. Hazelnut shaped shells with a soft chocolate cream filling.
Trubochki, crisp pastry horns filled with light cream. Five pieces, the Soviet classic.
Choux pastry rings filled with smooth tvorog cream, four pieces. A Soviet bakery classic.
Sochniki, six pieces. Folded shortcrust pastries with a sweet tvorog filling, the Soviet bakery staple.
Kartoshka, the no bake chocolate potato cakes, six pieces. Cake crumb, butter and cocoa.
Peanut rings, twelve pieces. Buttery shortcrust rings coated in roasted peanuts, a Soviet bakery classic.
Kurabye cookies, 200 g. Crumbly piped butter cookies with a strawberry jam centre.
Syrniki, six handmade tvorog pancakes with natural vanilla. The Russian breakfast classic.
Blini, ten thin Russian pancakes made to order. Good with honey, jam, sour cream or caviar.
Apple hand pies, six pieces. Soft pastry with tender spiced apple.
Cabbage and egg pirozhki, six pieces. The classic Russian savoury bun.
Meat and cabbage pirozhki, six pieces. Hearty savoury buns baked to order.
Onion and egg pirozhki, six pieces. Caramelised onion with hard boiled egg.
Potato and onion pirozhki, six pieces. Seasoned mashed potato in soft dough.
Liver pirozhki, six pieces. A rich traditional filling in soft baked dough.
Mushroom pirozhki, six pieces. A savoury mushroom filling in soft dough.
Artisan sourdough loaf, naturally leavened with a chewy crust and open crumb.
Rye bread, dense and tangy in the Eastern European tradition.
Japanese milk bread, shokupan. Light, fluffy and faintly sweet with a soft crust.
Family recipes, perfected over years. Every order gets the same attention whether it is one pie or ten cakes.
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