Why Ingredients Matter in a Cake

You can make a cheap cake. But you can taste it. Here's why we don't skimp on what matters.

Real butter

Quality butter gives creams a texture and taste that margarine can't imitate. It costs more, but the difference shows in the first spoonful.

A chocolate with a good cocoa percentage makes an intense, fine cream. Cheap chocolate leaves a taste of sugar, not of chocolate.

A good cake has no secrets. It has only good ingredients, worked with patience.

We don't use premixes and we don't rush the processes. It's more work, but the result is a cake that tastes homemade, not factory-made.