Small-batch French bakery

Made withlove,and an unreasonable amount of butter

Macaron Parisien —

Almond shells rested overnight, ganache centres, a proper chewy middle.

A chocolate macaron held between finger and thumb, its ganache centre showing

A berry charlotte ringed with piped cream, on a marble counter

Everything here is made by hand, in small numbers, on the morning it becomes yours.

Three counters, one kitchen.

The Collections

with love

Choux buns with craquelin tops, chocolate cream and a fleck of gold leaf

French Pastries

Laminated, piped and glazed by hand every morning. Twenty-seven folds of cultured butter, shells rested overnight, nothing sitting past the day it was made.

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Layer Cakes

Four tall layers, soaked, filled and finished smooth or swooped - your call. Six-inch serves eight, eight-inch serves sixteen. Ten days' notice for celebrations.

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A meringue crowned with cream, a raspberry and a blueberry, on a scalloped plate

Cupcakes

A whole layer cake in three bites. Piped tall, filled in the middle, boxed by the half dozen. Perfect for offices, showers and people who won't admit they want cake.

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Baked fresh, in small batches

La Carte

The regular line-up. Seasonal specials appear on Fridays - and anything here can be made for a crowd with a little notice.

Macaron Parisien

$2.75 each · $30 the dozen

Rose · pistachio · salted caramel · lavender honey

Almond shells rested overnight, ganache centres, a proper chewy middle.

Most loved

Croissant au Beurre

$4.25

Butter croissant

Three days from flour to oven. Shatters when you press it - that's the point.

Éclair au Chocolat

$5.50

Chocolate éclair

Choux piped long, filled with crème pâtissière, dipped in 70% fondant.

Mille-Feuille Vanille

$6.25

Thousand-layer vanilla

Inverse puff pastry caramelised between plates, Tahitian vanilla cream.

Tarte aux Fraises

$6.75

Strawberry tart

Pâte sablée, almond cream, whatever berries came in that morning.

Seasonal

Canelé de Bordeaux

$3.50

Rum & vanilla canelé

Beeswaxed copper moulds, mahogany crust, custard centre.

Madeleine au Citron

$2.25 each · $12 for six

Lemon madeleine

Baked to order so they arrive with the hump still warm.

Chouquettes

$9 the bag of twelve

Pearl sugar puffs

The little nothing you eat the whole bag of on the way home.

Allergens: everything is made in a kitchen that handles wheat, dairy, eggs and nuts. Ask me about gluten-free and eggless versions - most of the list can be adapted.

batch no. 1 - mostly a disaster

Bonjour, and welcome

It started with one stubborn macaron.

Eleven tries, to be exact. Cracked shells, hollow shells, shells with no feet at all - and then one Sunday afternoon, a tray of perfect little domes, and that was it for me.

L'AmourSucré grew out of that kitchen. It's still the same kitchen: French technique, unhurried, one order at a time. I laminate my own croissant dough over three days, I temper my own chocolate, and I level every single cake layer with a ruler, because I can't help myself.

If you're here for a birthday, an anniversary, or a Tuesday that needs rescuing - I'd love to bake for it.

Sowmi

Baker & owner

Real ingredients, full stop

Cultured butter, Madagascan vanilla, couverture chocolate, fruit that's actually in season. No mixes, no shortening, no gel that tastes like a candle.

Small batches, always

A handful of orders a day is the whole point. It's the only way I can pipe every shell and level every layer myself.

Baked the day you get it

Nothing is frozen and thawed for you. Your cake goes in the oven the morning it's yours - which is why I ask for a little notice.

From idea to box

Ordering, in four easy steps.

Tell me the occasion

Send the form below with your date, roughly how many people, and anything you're dreaming about. Photos welcome.

We settle the details

I'll reply within a day with flavour options, sizes and a firm quote. Tasting boxes available for weddings.

Half down, and it's in the book

A 50% deposit holds your date. The balance is due when you collect - card, transfer or cash, whatever suits.

Collect it warm

Pick up from the kitchen, or local delivery within 15 km. Cakes travel in a proper box, on a proper board.

Before you ask

The things people always want to know.

Still stuck? Write it in the order form and I'll answer properly.

How much notice do you need?

Five days for pastries and cupcakes. Ten days for celebration and tiered cakes, and longer around December and wedding season. If your date is sooner, still ask - sometimes there's room.

Do you deliver?

Yes, within 15 km of the kitchen, for a flat fee that depends on distance. Anything above two tiers I prefer to deliver and set up myself so it arrives standing.

Can you do gluten-free, eggless or dairy-free?

Most of the carte can be adapted - macarons and many of the cakes are naturally gluten-free, and I have eggless sponge and cupcake recipes I'm genuinely proud of. Everything is made in a shared kitchen, though, so I can't promise zero cross-contact for a severe allergy.

Do you take large or corporate orders?

Happily. Dessert tables, office boxes, and wedding cakes with a matching macaron tower are some of my favourite work. Give me two to three weeks and we'll build something.

How do I keep it once I've got it?

Buttercream cakes are happiest at cool room temperature and should be eaten within two days. Anything with fresh cream or fruit goes in the fridge and comes out an hour before serving. Macarons are actually best on day two.

Let's bake something

Tell me what you're celebrating.

Fill this in and I'll come back within a day with flavours, sizes and a price. No deposit until you're happy.

Prefer to write directly?

[email protected]+1 (555) 014-2286 @lamoursucre