Macarons, celebration cakes and Sunday pastries — hand-finished in tiny batches from a tiled home kitchen somewhere between rose and butter.
The Pastel House started as a tiled home kitchen, a hand mixer, and a long list of cakes we wanted to taste. Everything is made in small batches the day before it reaches you — real butter, good vanilla, a softer palette. We keep the menu short on purpose.
Our seasonal menu follows a small palette of flavours — never too sweet, never too loud. This is what we’re baking in right now.
We bake the way we’d want to be baked for.
On the humidity of this city, why our shells took a year to stop cracking, and the exact minute we take them out of the oven.
12 April 2026 · 6 min
A short, unscientific study in beetroot powder, raspberry reduction, a drop of rosewater, and why we never reach for the bottled dye.
28 March 2026 · 9 min
What Saturday night looks like the week before a big box goes out — the lists, the proofing tray, the playlist, the four a.m. croissants.
15 March 2026 · 4 minA letter, once a week, with what’s on the tray, the order window, and the occasional recipe. No noise, promise.
