Plain Vanila Bakery

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Plain Vanilla Bakery was born of an earnest desire for some good old-fashioned cake.

Anyone who has ever baked a cake will tell you it’s not rocket science. Butter, sugar, flour, eggs, beat together, chuck in the oven and – bam – you have cake. What no one talks about is what it takes to make a good cake. They think they have that bit down pat.

Always bake fresh; day-old cakes never quite make the cut. Only use the best of ingredients; French butter, pure Madagascar Bourbon vanilla, bittersweet Belgian chocolate, perfectly ripe bananas. Skip the artificial preservatives. Buy from local suppliers; that way you know your eggs are fresh and your coffee beans newly roasted. Use seasonal produce so you’ll always be getting the best of the crop. And never ever, ever take shortcuts. Sift that flour thrice, toast those walnuts and grate that lemon zest by hand just as you’re about to use it.

They won’t lie to you; it takes a good dose of heart. They honour home baking traditions and keep their recipes uncomplicated, but they take the time to get it bang-on perfect. They mull over spices, chocolate and fruits and deliberate on how to refine familiar flavours. They think real hard about what they put in front of you to eat.

They’ll make no bones about how they love their European pastries – give them some cream-filled choux pastry and they’ll happily wolf it down. But there are days when all they want is cake. A slice of warm apple pound cake drizzled with caramel; tall layers of light sponge cake and buttercream; or just three or four mouthfuls of a cupcake smothered in enough frosting leftover for licks when the cake’s all gone.

So they’ve taken it upon themselves to bring it back to basics. They take what their grandmothers and mothers were made of and they make it even better. They’re talking childhood-reminiscent flavours made from seasonal ingredients worthy of a home kitchen, only the treats are scrummier and more comforting than you remember. They’ve all felt that warm fuzziness – stirring in the hours of late morning to the wafting scent of freshly baked butter sponge, or quietly traipsing to the kitchen fridge at midnight when the tummy rumbles for that last slice of pound cake.

Remember all that simple goodness? That’s what you’ll find with them.

Opening Hours:

Monday - Sunday: 8am - 7pm

Credit: image of Plain Vanila Bakery