Product Information

I am very happy about your trust in my specially created desserts. Since I want to ensure the ideal conditions for your cake, the following information is necessary for preparation.

Time schedule

Please note that my bakery is small scale, and I primarily bake custom desserts for weekends.

Standard Orders

For standard cakes and desserts, you can always place orders until 11 p.m. on Wednesday evenings, and than on Saturday, the desserts will be ready for collection between 8.00 a.m. and 1.30 p.m. at the Bergerhof (Wannwis 7, 8124 Maur).

Special Orders

Do you have a special request and would you like to order a birthday cake, wedding cake or a dessert buffet for an occasion? Please contact me by phone or email.
As a rule, the recommended minimum lead time for special cakes and requests is at least two weeks.


If you or someone enjoying the desserts has a food allergy, please inform me in detail in writing before ordering! In case you have any questions, you can contact me.

Cake Size

With standard cakes, you can order a cake for either 6 or 10 people.
For special cakes, the order serves at least 10 portions. I calculate the cake size in portions and in even numbers.

2 tier cakes start at 20 servings.
3-tier cakes start from 24 servings.

Price and Payment

Standard cake and dessert prices are listed in our menu. For Special Orders, the price is calculated individually, based on your design, size, and complexity of the decorations. Payment should be made at time of pickup. We accept Cash, Credit Cards.


When it comes to implementation, my motto is:“The customer gives the input, the pastry chef brings her own style to the cake.” I believe that the cakes are most beautiful, and the cooperation most successful, when I am allowed to enjoy creative freedom. I would like to work with minimalist design in the future – decorations and ornamentation is generally assembled of wafer paper, sugar paste, chocolate, berries and other seasonal fresh fruits.
Your instructions, suggestions, ideas and examples can be submitted via the contact form or to me directly at: