Custom Orders
Let's bake
your cake.
Every custom cake starts with a conversation and ends, four-or-so days later, with something baked fresh the morning you collect it. Use the planner below to tell us what you're imagining — it takes about a minute.
Build it in four steps
Occasion, size, flavour, date. We'll reply within a day with a design proposal and a price.
From idea to icing
Tell us the occasion
Share the date, the headcount and a feeling. A photo or a colour is plenty to start.
We sketch a plan
We reply within a day with a flavour and design proposal, a price, and a pickup slot.
Taste, if it's a big one
Weddings and large orders get a tasting flight so the final cake is exactly right.
We bake it fresh
Your cake is made the morning of pickup — never frozen, never the day before.
No two cakes alike.
From quiet birthdays to three-tier weddings, every commission is designed from scratch around your occasion. Here's a taste of what that's looked like.
Three-tier wedding cake
Almond génoise, berry compote, fresh-flower crown
Logo celebration sheet
Brown-butter sponge with a hand-piped company crest
Number cake for a 90th
Vanilla chiffon shaped to a nine and a nought
Questions, answered
- How far in advance should I order a custom cake?
- We ask for at least four days' notice on custom cakes, and two to three weeks for wedding and tiered orders so we can schedule a tasting. For everyday bakes, just stop by — though popular items do sell out by mid-morning.
- Do you cater to dietary needs?
- Yes. Our macarons are naturally gluten-free and our country levain is vegan. We bake a rotating gluten-free cake each week and can accommodate most allergies with notice — just tell us in your order.
- Can I taste flavours before committing to a wedding cake?
- Absolutely. Wedding and large-format orders include a sit-down tasting flight of up to four flavour pairings, by appointment, here in the shop.
- Do you deliver?
- Tiered and wedding cakes can be delivered and set up within the village and surrounding towns for a flat fee. Everything else is collection from the counter on Lark Lane.
- What's a levain, anyway?
- It's a natural starter — a living culture of flour and water that leavens bread without commercial yeast. Ours has been bubbling along since the day we opened. The lark? That's for the early mornings.