1 

Looks Sweet, Tastes Meh

When I first moved to the Netherlands and started exploring bakeries here, I was surprised — and honestly, a little disappointed.

Every cake I tried looked beautiful, but the moment I took a bite, I knew I could not eat it.

The buttercream was heavy, overly sweet, and left that unmistakable greasy aftertaste. It felt like eating a block of butter with a biscuit underneath. Pretty, but lifeless.

 

I didn’t grow up eating cakes like that.

For me, cake should have depth. It should have texture, balance, and most importantly, flavor.
It should make you pause after the first bite, close your eyes, and want more.
But I couldn’t find that experience anywhere around me.

So I decided to create it myself.

2

Ukrainian Flavor, Dutch Stage

What started as frustration quickly turned into a mission.

Back in Ukraine, I had already been baking cream cheese cakes for years.
I knew how good they could be.
I knew the richness, the balance, the flavor that cream cheese brings to both the filling and the frosting.

It wasn’t some new idea I was chasing — it was something I already loved, and I simply couldn’t believe it didn’t exist here.

So I wasn’t reinventing the cake. I was just trying to bring it home.

3

The Battle of the Frosting Begins

But here in the Netherlands, I hit a wall: there was no cream cheese that worked for cakes.

Every brand I tried was wrong — too runny, too sour, too unstable.
So I did what any cake rebel would do — I ordered 20+ kilos of different cream cheeses from every source I could find.

I spent weeks testing, adjusting, balancing flavor and texture until I finally cracked the code.
It took patience, a lot of trial and error, and more failed frosting than I’d like to admit — but I got there.

4

A Cake That Speaks for Itself

And when people started tasting my cakes, the reaction was always the same: “Wait… this doesn’t taste like anything I’ve had before.”
Exactly.

Because this bakery isn’t just about cakes. It’s about reclaiming flavor.

It’s a quiet rebellion against heavy, soulless baking — and a celebration of everything cake can be when it’s made with care, curiosity, and a little bit of defiance.

This isn’t mass production. It’s not a trend. I
t’s me, in my kitchen, baking with the standards I brought with me — and refusing to compromise.

If you’ve ever taken a bite of cake and thought, “Why can’t it just taste better?” — then welcome. You’re in the right place."