Our Story and the Philosophy Behind Salt

We use better ingredients. Unlike mass-production bakeries, I value quality over quantity. That means using the best chocolate, real butter, and fresh fruit, with no artificial flavourings or preservatives.

We care about freshness. Baking in smaller batches means your desserts are made closer to delivery time, not stored or frozen for convenience. It also reduces waste, making every dessert intentional.

We're self-funded. There are no investors behind my bakery, which means there's no safety net. Every dessert has to make sense, not just creatively but financially too. It keeps me careful, honest, and accountable.

There's a lot of labour involved. I measure ingredients carefully, decorate cakes by hand, and sometimes even deliver them myself. Small-batch means more hands-on work and more care.

We pay our vendors on time. I believe in paying people fairly. From ingredient suppliers to packaging vendors, good baking starts with good relationships.

A lot of you have been wondering why I tore everything down and started again. This video explains the reasons behind the rebrand. Salt is still me, but we've both had a glow up.

A portrait of me, announcing my new look and new menu. I'm still the same bad influence, just with a fresh perspective.

A teaser for my rebrand. My cakes are still delicious and gooey, but now they come with a little extra bite.

Why is my bakery called Salt? It's not just a name, it's my philosophy. I believe salt makes sugar better, balancing the sweetness and making you crave that next bite.