A really great sandwich cake stands or falls on the balance between bread, cream and topping. The bread must be soft but hold up for several layers – we bake ours on organic sourdough fermented for 36 hours for flavour and structure. The cream should bind without weighing it down; we use cashew, tofu and whipped oats instead of mayo and cream cheese.
For toppings we work with the season. Summer: avocado, asparagus, radishes and pea shoots. Winter: roasted beetroot, apple, dill and capers. Our smoked carrot – cold-smoked 8 hours with juniper and apple – is the closest you'll get to classic "salmon sandwich cake" without fish. The result looks like the original, tastes just as rich, and is entirely plant-based.
We bake both fully vegan and lacto-ovo vegetarian versions (with eggs and dairy) in the same kitchen. Tell us what you want and we'll build the cake around your event – from a small 6-portion cake to a wedding table with several luxe cakes in different flavours.