A small kitchen in Walcot, and the person behind the cakes.

Hattie Marsh, founder

“I bake the cakes I’d want at my own table.”

Ganache started in 2019 in a rented kitchen above a florist, with one oven and a waiting list of friends. Today it’s a small studio in Lark Yard, still with one oven (a bigger one) and the same rule: every cake is made to order, for one celebration.

I trained as a pastry chef in London and moved home to Bath to bake the kind of cake people remember: light sponge, fruit that tastes of something, and buttercream that isn’t too sweet.

— Hattie

What guides the work

The rules we don’t break.

Made to order

Nothing sits in a fridge waiting. Your sponges are baked two days before you collect.

Made to order

Nothing sits in a fridge waiting. Your sponges are baked two days before you collect.

Seasonal fruit

Raspberries in summer, figs and plums in autumn, citrus in winter.

Seasonal fruit

Raspberries in summer, figs and plums in autumn, citrus in winter.

Real butter, real eggs

Free-range eggs from Marshfield and butter from a Somerset dairy.

Real butter, real eggs

Free-range eggs from Marshfield and butter from a Somerset dairy.

A price you can see

The builder shows the price before you send. No surprises at collection.

A price you can see

The builder shows the price before you send. No surprises at collection.

The kitchen

Unit 4, Lark Yard.

Collections are on Thursdays, Fridays and Saturdays from 10 till 2. Come in, say hello, and taste whatever’s on the bench.

Flour, eggs and butter laid out on the studio bench

Finished cake beside cake boxes tied with ribbon

Order a cake

Tell us the day. We’ll bake the cake.

Most cakes need 5 days’ notice. Weekends in spring and December book up first.

Build your cake

See the cakes