Chocolate patisserie
Real chocolate,
in every layer.
Four layers of moist cocoa sponge, 70% dark ganache and a lot of patience. Handmade, in small batches.
02 · Inside
Every layer is there for a reason.
Nothing here is decoration. Everything that flies lands back on your plate.
03 · Served
And it all comes back to your plate.
A slice that stands tall. Just the way it should.
Meet the sweetsChocolate atelier
We bake only a few cakes a day. On purpose. Good chocolate takes time, and time is the ingredient no one sees, but everyone tastes in the very first bite.
Truffle Cake
- moist cocoa sponge
- 70% dark ganache
- gold leaf
Sample prices.
How it's made
Three steps. No shortcuts.
01The right chocolate
70% dark chocolate, broken by hand and melted slowly. No compound coating, no shortcuts.
02Ganache, just right
Fresh cream and chocolate at the exact temperature. It rests overnight before it becomes filling.
03Built by hand
Layer by layer, spatula and patience. Seasonal fruit and curls on top, on delivery day.
The secret
Nothing leaves here in a hurry.
The ganache rests for twelve hours. The cake is only cut the next day, once the layers have settled in. That's why every slice stands tall.
- 12 h
- of ganache resting
- 70%
- cocoa in the chocolate
- 4
- layers in every slice
Orders
Tell us the occasion. We'll handle the chocolate.
Birthdays, Sunday dinner or just because. Order 48 hours ahead, pick up at the atelier or get it delivered in town.
Order on WhatsAppWe reply Tuesday to Sunday, 10 AM to 7 PM.