Slices

Not everything has to be a whole cake. Everything we bake in a round is also cut and sold by the slice, so you can have tiramisu on a Tuesday without hosting a party for it.

The case is refilled through the day, which means the selection shifts: mousse slices and cheesecake in the morning, layer cakes and flans from mid-afternoon. If you are picking up several, ask at the counter and we will pack them flat so nothing arrives leaning.

Slices are also the easiest way to choose a cake for an event — try two or three, then order the one that wins in the size you need.

Why we cut everything

Selling by the slice keeps the case honest. A cake that has to look good cut in half cannot hide a thin layer or a mousse that never set properly, and it lets people try a flavour before committing to a whole one for an occasion that matters.

What is usually in the case

Mornings lean towards cheesecake, flans and mousse slices. From the middle of the afternoon the layer cakes appear — tiramisu, neapolitan, hedgehog, bittersweet chocolate buttercream, dulce de leche. Seasonal fruit slices come and go depending on what is worth buying that week.

Taking several home

Ask at the counter and slices are packed flat in a box with a board underneath, which keeps them upright and stops the cream picking up the flavour of the packaging. Slices keep for two days in the fridge, though mousse is at its best on the day it is cut.

Tasting before an order

If you are choosing a cake for a wedding or a big birthday, buy two or three slices first. It costs a fraction of the cake and settles the argument about flavour before anything is booked.