Why the display changes month by month
Raspberry and cherry in summer, plum in autumn, chocolate and chestnut in winter. Not on a whim – out-of-season fruit shows in the pastry.
At least once a month somebody asks why there is no strawberry cake right now. The answer is simple: because there is no good strawberry in January.
What is best when
| Period | What we work with |
|---|---|
| May–June | Strawberry, then sour cherry and redcurrant |
| July–August | Raspberry, apricot, blueberry, blackberry |
| September–October | Plum, pear, apple, grape |
| November–February | Chocolate, chestnut, poppy seed, citrus, walnut |
| March–April | Citrus, rhubarb, then the first strawberries |
Why it matters
Out-of-season fruit is either frozen or imported. Frozen fruit worked into cream releases water, and that breaks the cream – by the next day the slice has lost its texture. Imported fruit is no good because it is picked unripe so it survives the journey, and it does not get any sweeter afterwards.
Some places solve this with flavouring. We did not choose that: we would rather have no strawberry in January than something strawberry-flavoured.
What this means when ordering
If your celebration is tied to a particular fruit – you would like a sour cherry cake, say – it is worth asking what is available. If the date is fixed, we will suggest a flavour that is at its best then. That usually gives a better result than insisting on the original idea at all costs.
Chocolate, caramel and chestnut items are the same all year round, which is why we recommend those for a winter celebration cake.
More from us
When is the right time to order a cake?
The most common question we get – and the most common reason we have to say no. Here is how much time each kind of cake needs.
What happens behind a cake design
A children’s cake does not start with the decoration but with a few questions. We walk through a real order, from the conversation to collection.
Allergens: what to know before you order
What we can take on, what we cannot, and why we always ask. An honest look at gluten-free, lactose-free and cross-contamination.