Cakes. Catering.
Everything in between
It all begins with a moment worth celebrating.
Maybe it's a birthday that deserves to feel truly one of a kind. Maybe you have a vision for your event that nobody else has quite understood. Or maybe you simply want something made with genuine care for your needs, that looks and tastes like nothing else.
How to order ?
Just call or message me. Tell me the date, the flavour and your budget. I’ll figure out the rest!
For custom cakes and larger orders, a little notice is appreciated.
Celebration cakes:
3-7 days
Larger orders/catering:
1 week
but if you’re in a cake emergency, still ask. miracles do occasionally happen.
ABOUT Vivi
Growing up, I was absolutely certain I’d be an artist.
The only problem? The whole starving part of the starving-artist lifestyle didn’t feel especially aspirational. So I trained as a pastry chef in Germany at a Michelin-starred restaurant, which turned out is basically the same thing … just with better snacks.
A European pastry apprenticeship is no joke. Think tempering chocolate, plating desserts, croissants, blown sugar, ice cream, macarons, croquembouche... classic French patisserie—all made from scratch, all by hand, usually while someone French (Hi Serge!) is not so quietly judging your piping technique. After that I moved to work at a large catering company where I learned how to make humongous wedding cakes (the kind that require both structural engineering and emotional resilience).
Then, naturally, I needed to escape the kitchen and fulfil a long-standing childhood dream: frying an egg on a volcanic rock in New Zealand. Which I did. I also woofed, volunteered in gardens, and took a very necessary break from 60-hour work weeks while quietly rethinking my entire relationship with fine dining. Somewhere in there I decided I wanted to study horticulture. Which required a small detour involving moving to Australia, working on a superyacht, and having a baby. That baby is now six years old, which means I finally have the space to return to my patisserie roots—this time with a deeper appreciation for the plants, seasons and growers around me.
Now I make custom cakes that actually taste as good as they look. ( I promise, entirely achievable if you don’t use fondant. Which I won’t. ) I source from local growers wherever I can, care deeply about ingredients, and volunteer at Feed Me Torquay because food waste genuinely upsets me. Working with that community also reminded me that change is possible—and that ideas do come to life if you keep showing up and doing the work. So if you’ve got an idea for a cake or a catering—wild, strange, beautiful, or slightly chaotic—I’m very happy to turn it into something delicious.
I also offer catering for events and can be booked as a private vegetarian chef.
xxx Vivienne