Real ingredients
Butter, cream, free range eggs and fruit in season. Nothing hardened, nothing instant.
About me
For me a cake is craft and confession
Twelve years at the oven, thousands of whipped creams and still the same joy when the cake is cut.
My grandmother brought me to baking. On Sundays we made cream puffs and I was allowed to fill the shells. I studied at a hotel school, worked through Prague patisseries and in 2019 opened my own studio in Vinohrady.
I bake in small batches and everything by hand. Butter from a family dairy, chocolate with a high cocoa content and fruit in season. No hardened fats, no mixes, no ready glazes. That is why my counter holds only a few items each week and why it tends to be empty by Saturday noon.
Weddings are my favourite. A tasting with the couple, a sketch of the cake, flowers from their florist and then the morning when I assemble the cake on site. An hour of focus, and then you just wait for the first cut.
What I stand by
Small batches
Each week I bake only what I can manage myself. The counter is small, but everything in it is fresh that day.
Personal approach
Every cake starts with a conversation. About flavours, colours and who it will be cut for.
Would you like a cake from me?
Browse the counter with this week's offer, or write to me about a custom cake.