Violet

La dolce vita — Sicilian wild strawberry cake with lemon blossom and lemon leaf soak, and a little limoncello Swiss meringue buttercream. Each year I bring an assistant pastry chef to help me teach the participants how to do things the Violet way, but with Sicilian ingredients. Patrizia who is the Extraordinary housekeeper of is also the resident florist. Each day she creates breathtaking centrepieces for the tables and places fresh flowers and vines, fruits and objects throughout the property, also collected baskets of roses for us to@decorate the cakes with. And a special thank you to for taking me on a dawn walk to a patch of wild nasturtiums that we also embellished our cakes with. Also for rolling out sheets of our Bronte pistachio marzipan and getting everyone to play Charades/celebrity with such enthusiasm xx Always a dream🤍tickets now available for 2027. Go to for details. Links in stories x

We have been making more sheet cakes than round cakes recently which I love and think is a great idea. I love portioning a sheet cake for a big party and love that it’s just two layers of sponge and one layer of filling. You can never beat the simplicity of a round cake but these sheet cakes have got me all nostalgic for the cakes we used to dream about in the bakery department after soccer practice on a cool Spring day when mom way trying to do the weekly grocery shopping. I remember a lot of blue and pink buttercream roses on those sheet cakes. 🩵🩷

Happy Easter! While the amazing photos of the planets are giving us much needed hope and dreams of peace, little activities like this can also make the clouds roll away and the earth seem good again x The delicate work of foraging violets to stem them and decorate matcha lattes and make violet sugar x the perfect Easter experience right outside your door. We found these on a walk to the park. Edit and Franny were picking for well over an hour and came back to painstakingly pick off each stem, rinse and grind up with sugar. We made matcha lattes with our beautiful set from and the girls decorated them with fresh violets. All their ideas! I was so happy I can’t tell you hahaha. When I was a little girl just younger than Franny I wrote a story called “Talking Violets” my mom had a really cool typewriter that had cursive keys. As I told her the story, she typed it up onto red paper. It’s one of the reasons I called my bakery Violet. Because my mom and I would pick violets and bake in the valleys of Inverness in Northern California. I never imagined Franny would be picking violets in patches of green on an estate in East London 40 years later. I love the dichotomy and I love that no matter where violet pop up in the world they bring mystery and inspiration to children. Go foraging everyone! Have a wonderful Easter with your families x

Easter cakes all weekend through Monday 9-6 # # #

ICE CREAM SANDWICHES this weekend!!! Late last year I discovered .gelato through our friends and headed straight up to Dalston to ring the doorbell to be let through the gate down a little alleyway and into the warehouse where Tommy Rizzo makes his Italian-Argentinian gelato in London.

I love to visit his workshop or just order it direct through Deliveroo for dessert. I’ve fallen in love with the texture, and the flavour combos have a subtle confidence that I trust. I’ve tried almost every flavour!

This Friday and Saturday only, Tommy is bringing his creamy, small-batch gelato magic straight to Violet where we are collaborating on our first ever ICE CREAM SANDWICHES! We are baking fresh chocolate chip and oatmeal-raisin cookies to pair with Tano’s vanilla, flat white, and dulce de leche with chocolate gelatos in the perfect sandwich.

What better way to celebrate Spring Break and Easter holidays than this? Get in line early on Friday and Saturday from midday and meet Tommy himself! Let us know below if you’ll be coming by so we are sure to make enough!