I’ve lived here all my life and still get lost downtown. I blame the one-way streets, not my sense of direction.
Bianca and Ines opened this baking studio in 2020, establishing a physical base for what was previously a reputation built on private orders. The operation splits its attention between elaborate custom commissions and a daily counter for walk-in customers. Most of the kitchen’s energy goes into the bespoke side of the business. You come here for multi-tiered structures designed for specific events – birthdays, anniversaries, and celebrations requiring galaxy-themed icing or complex architectural details. The finish tends to prioritize balance, using thinly rolled fondant rather than heavy sugar shells to cover layers of rich chocolate or vanilla sponge. It is a high-maintenance product; you often leave with a "cake care card" instructing you exactly how to transport and store the order to keep it intact. For those not planning a major event, the studio serves as a casual drop-in spot for smaller batches. The counter stocks a rotating selection of immediate comforts, including lemon meringue pies, cheesecakes, and carrot cakes available by the slice. While the custom work dominates the schedule, the kitchen also functions as a wholesale engine, stocking the pastry cases of various coffee shops across the city.
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