What's happening

Friday 22nd of January

We're opening a 2nd shop!!!

     If you are following us on Twitter or on Facebook, you already know the news obviously, as we have been keeping everybody waiting to hear the location of the new opening ... 


We're opening by The Tramyard 
in Dalkey!!! (Co.Dublin)

It's a beautiful spot and we're really looking forward to meeting everybody over there!

 Friday 5th of February!!!

We will then be there on Fridays, Saturdays and Sundays. We will keep on doing the baking in our kitchen in Kilcullen, in the hopes of rearranging the shop by The Tramyard in Dalkey in the coming weeks as we go along, to be able to do the decorating over there too.

So the pinking out has started ... !!!

More photos to come very soon ;-)

To whet your appetite, here is the link to The Tramyard 's website:

Thank you for your continued support ;-)

What's happening

Wednesday 6th of January 2016

It's the Epiphany!!!
Which can only mean one thing:
Galette des Rois!!!!
 ... King Cake

     Here is a little background from Wikipedia that explains perfectly well the tradition and the madness that happens around it in France every January:

"The cake traditionally celebrating Epiphany in France and Quebec is sold in most bakeries during the month of January. Three versions exist: in northern France, Quebec, and Belgium the cake called galette des rois (which can be either circular or rectangular) consists of flaky puff pastry layers with a dense center of frangipane or apple. In the west of France a sablé galette is made, a form of sweetcrust pastry. In southern France—Occitania, Roussillon, Provence, Catalan where it is calledtortell—the cake called  gâteau des rois or royaume, is a torus-shaped brioche with candied fruits and sugar, similar in its shape and colours to a crown. This later version is also common to Spain and very similar to New-Orleans king cake.

Tradition holds that the cake is “to draw the kings” to the Epiphany. A figurine, la fève, which can represent anything from a car to a cartoon character, is hidden in the cake and the person who finds the trinket in his or her slice becomes king for the day and will have to offer the next cake. Originally, la fève was literally a broad bean (fève), but it was replaced in 1870 by a variety of figurines out of porcelain or—more recently—plastic. These figurines have become popular collectibles and can often be bought separately. Individual bakeries may offer a specialized line of fèves depicting diverse themes from great works of art to classic movie stars and popular cartoon characters. The cakes are usually sold in special bags, some of which can be used to heat the cake in a microwave without ruining the crispness of the cake. A paper crown is included with the cake to crown the "king" who finds the fève in their piece of cake. To ensure a random distribution of the cake shares, it is traditional for the youngest person to place him- or herself under the table and name the recipient of the share which is indicated by the person in charge of the service.
Formerly, the cake was divided into as many shares as there were guests, plus one. The latter, called "the share of God," "share of the Virgin Mary," or "share of the poor" was intended for the first poor person to arrive at the home."

   So here in the shop we are doing them rectangle with frangipane in puff pastry:
Big Galette (12/14 slices) €16
Small Galette (6/8 slices) €12

We are making some fresh ones every day, but when they're gone, they're gone!!
As always, if you place your order with us we will have it ready for you ;-)

Happy New Year 2016 !!! 

Wednesday 4th of November 2015

Halloween is over ..... boooooo!!!!!

It can only mean one thing .....




It's nearly Christmaaaaaaasssss!!!!!

The Christmas page is ready on the website, 
so get in touch if you would like to order early ;)

Friday 28th of August 2015

We're hiring !!!

Kenny and I are looking for someone 
to work with us every Thursday and Saturday

The duties will include:
- Assisting, helping and baking of products as per recipes in the time frame required
- Packaging of goods
- Customer service
- Being compliant with HACCP regulations at all times

The ideal candidate will:
- Have high attention to detail
- Be hard working and willing to go the extra mile in pursuit of 
  delivering exemplary products
- Be eager to learn and have the ability to take instructions well
- Be passionate about baking

Please email CV and a few words to:
by Sunday 6th of September 2015

Thank you!

 November 2014

We had to do this ..... 

To make more of these .... ;-))

The Christmas page is up, have a look!

What's happening

Friday 10th of January 2014

The festive season is over ... 
No more Christmas logs for 11 months ...

No more mince pies ....

The Christmas tree is back in the attic, but not before we ate the macarons ... 

     The New Year started with a challenge though ... coming from twitter ...

Lovely Siobhan was being pushed for time, and answering her son's sense of humour, she went in search of a caterpillar cake for his 21st Birthday.Oh yes, he's decided to have a party only a few days before the date...So you know what's coming next: "Sure i'll do your caterpillar cake Siobhan!"
A few ideas were rambling in my head all right, but it only came together as i was doing it really. The result got twitter all excited, Siobhan over the moon and her son in shock ;-) Thanx for the challenge Siobhan, and trusting us with your special order ;-)

     Since we were in the creative mood, we thought it was about time to create our own signature cake. Something we've always wanted to do but had never got around to.
So let us introduce you to our ...

Macaron Cake!!!
 Layer of lemon buttercream, layer of apple confit, sandwiched between 2 layers of macaron sponge & deco on top with marzipan, caramel & macaron shell...

Completely homemade of course ;)

Individual cake or bigger version serving 8/10 slices available
Let us know what you think!

We wish you a very Happy New Year, 
Thank You 
for your continued support and feedback!!!

What's happening

Thursday 19th of September 2013

The shop is going to be 3 years next week ... 
We have cakes, pastries and macarons 
coming out of our ears 
and we're loving it =^.^=

   In the past few months, 
there's been lots of  unfolding tables, folding tables, opening canopy, fighting with it (or canopy surfing as some call it) windy days, rainy days, sunny ones (!!!), early mornings, sore backs ... all for the good of serving yummy treats at festivals and markets:

Zoop, on "macaron wall of fame"

   In the past few months,
there's been coloured ribbons, favours, cake stands, pyramids, cones, stressful deliveries (blame the speed bumps) , happy brides and grooms ... all for the good of helping make the big day very special:

   In the past few months,
 there's been orders and inquiries tweeted, DMed, messaged, facebooked, emailed, phoned in... and we've tried our very best to make them all special:

(That one is for the "macaron wall of fame" too!!!) ;-)) 

Website update: check!!! 
Time for a cuppa ;-)

Have a sparkly week !!!