mini started as a single oven in a kitchen too small for what we wanted to do in it. Est. 2024, the name stuck because the ambition never got bigger than the batches: cakes made in the dozens, not hundreds, and never rushed.
Behind the counter, mini is also a lab — where new layers, flavors, and techniques get tested before anything makes it onto the menu. Mille crepe cake is where we started; Basque cheesecake is a lab experiment taking a short break, and it's coming back soon.
Everything is made to be finished the day it's made. Nothing sits, nothing waits, and nothing is bigger than it needs to be.