Baked with a little obsession.

It started, like most good things, with a birthday.

My best friend wanted a cake that didn't exist in any shop — so I made one at midnight, in a tiny kitchen, with a borrowed piping bag. It leaned a little. Everyone loved it anyway.

After that came my sister's engagement, a colleague's baby shower, my neighbour's sixtieth. Friends started passing my number on. Somewhere between the hundredth sponge and the thousandth swirl of buttercream, The Sugar Room became a real thing.

It's still just me, still in my home kitchen, still slightly obsessed with getting the piping exactly right. I bake every cake to order, with good ingredients and no shortcuts — because these are the cakes that end up in your photos for years.

— Founder & baker