Our Story

With ten years of experience in hotels and restaurants in Hong Kong, Chef Leo then graduated from Le Cordon Bleu in 2015 and has since worked at Gordon Ramsey Group, Fortnum and Mason and Clarette ( Sou Chef). The Kensington hotel, Doyle collection London (Head Chef) .

One year, Chef Leo decided against the traditional sponge cake for his wife’s birthday and opted instead to use his expertise and experience to create something unique and special for her. Taking his inspiration from the 14th century French dessert, entremets, Chef Leo then modernised it with a fusion of Asian and European flavours within the layers.

Developing flavours and combinations further, we now proudly offer a range of high-end flavours and styles of cake up to five layers to suit your needs and make your celebrations even more special.