For those who didn’t already hear!! 🌸MARKET NEWS!! 🎉🌞Our first market of the year!
I will be at the HANK MARVIN MARKET next weekend!! So excited!! @hankmarvinmarket
When: Saturday 27th Jan
Where: Alma Park East, St. Kilda East
Hope to see you all there! Menu released soon..
If you can’t make it next Saturday I will also be there:
THAT’S MY KIND OF CAKE 💁♀️
Who else loves chocolate?! Anyone that knows me well, knows that I could easily eat a whole block of chocolate for Brekkie 😂🙈#sorrydiet
Layers of vanilla cake, chocolate buttercream and chocolate ganache, topped with all the Birthday Boy’s favourite chocolates 🍫
For Lachie my car obsessed little 4yo! Concrete look I learnt from @donttellcharles_workshops topped with a custom topper from @blizzardsales and edible ‘road’ also from Blizzard. Insides are red velvet with cream cheese, chocolate ganache and raspberry coulis. His birthday is really tomorrow, but my husband has to work so we’re celebrating as if it’s today! It’s not like he’ll know any different! And I’ve always said he SHOULD have been born the 19th but those damn midwives that wouldn’t let me push because there wasn’t a pead around and he as he was a < 35 weeker we needed all hands on deck! So instead, we waited..... and he was born at 2am on the 20/01/14 more than 5 weeks early! Rushed to NICU, transferred to RCH where he spent 3 weeks! Came home for a week and back in for another 1. He’s kept us on our toes from day one! And doesn’t look to be slowing down anytime soon! Darling Lachie, you are a royal PITA but we love you more than a fat kid loves cake.
Simple and elegant! Two tiered semi naked wedding cake for This gorgeous couple, James and Sandy! Congratulations! The cake:- almond and orange with layers of honeyed Swiss buttercream and covered with a light buttercream and soft florals.❤️
In a new year of enquiries, feedback and new opportunities, I’m loving this quote right now! 💕Prices for cakes are based on materials, effort required and skills learned to achieve this order and I make no apologies if it’s not within your budget. Please don’t tell me I’m waaaaay too expensive and not worth it, I stand for hours and hours in one spot for your cake and would never dream of offending you in the same manner with your role in society.
Simply say that I’m just not within your budget. It’s that simple. It’s polite, considerate and tells me no or yes (which I actually need to know guys) and a simple courtesy that I never dreamed I would ever have to ask people to have..
For all the yes people and polite no people, I love you! You make me love what I do! And you’re certainly not overlooked in my love for clients and new people 💕
📸 by @rubytangerine
Look at how gorgeous Olivia is on her 18th birthday! Very beautiful donut plinth from @meapsaustralia and cute balloons from @partycles! My cake is taking a photobomb from the back! 😍😍😍 Happy birthday Olivia! ❤️❤️❤️
Cremorne St Bakers requires an experienced Pastry Chef/ Baker with a minimum 3 years relevant commercial baking experience.
We are a boutique wholesale cake company who delivers bespoke rustic sweet products 6 mornings per week.
We are expanding into savoury and pastry lines.
This newly created position suits a person with commercial experience in all forms of pastry production:Puff / sweet /savoury and brioche
The lines to be included but not limited to under this role will be:
Gourmet pies & sausage rolls
Savoury tartlets & quiches
Potentially croissants & pastries
This new position is full time Tuesday - Saturday with early morning starts.
You will be part of a small professional team based in Cremorne, Richmond.
Besides relevant commercial baking experience we would be looking for a mature
self- starter to take control of this exciting new section within the business.
Please send your resume to: firstname.lastname@example.org