Why it takes so long
A layer cake takes thirty-six hours. The batter has to rest, the syrup has to settle, the cream has to stay cold. None of it can be hurried; hurry it and you get the cake that is already everywhere.
That is why we take orders two days ahead, and why some days the counter empties early.
“If I have to choose between selling more and keeping this quality, I choose the second one.”
Where the ingredients come from
Pistachio from Qaenat, rosewater from Kashan, saffron from Qaen. The chocolate comes from a single importer and it is always the same Valrhona 70%, not whatever was cheapest that month.
Cream arrives every morning. What does not arrive today is not baked today.
How many of us there are
Five. One person builds each cake from start to finish — there is no production line. If a cake reaches you with something wrong, we know exactly who made it and what happened.



