Laminating dough for the next morning’s croissants.
The first tray of the day
Amelia’s day starts while Shoreditch is still quiet. By the time the first customer arrives, the croissants have been proved, baked and left to cool for exactly as long as anyone can resist them.
“Seeing the first tray disappear never gets old,” she says. “It’s the best review you can get.”
Small batches, on purpose
Baking in small batches means the counter changes through the day. It also means Amelia can try something new whenever an idea won’t leave her alone, which happens often.
What she’s working on now
Right now it’s the Raspberry Rose Danish, which has taken eleven attempts and counting. She says the twelfth might be the one.
“The best things are made slowly, shared generously and enjoyed together.”
Thanks for spending a little time with us. If you’re nearby, there’s a fresh cup and something from the oven with your name on it.
The Cakélune Team
A few more good reads.
Events
2 October 2026
3 min read
A Little Latte Art: Saturday Sessions
A relaxed morning of steamed milk, wobbly hearts and very good coffee.
Recipes
14 August 2026
4 min read
Our Favourite Brown Butter Cookie
Crisp edges, soft centres and a little salt. Here’s how we make ours.
Café Notes
22 May 2026
4 min read
A Guide to Finding Your Coffee
Bright, bold, mellow or chocolatey — find the cup that feels like you.
Ready for your own little café moment?
Come by, find your favourite seat and let us make you something lovely.