Chocolate Tonka & Passion Fruit Cake
Chocolate, tonka and passion fruit with aromatic contrast.
Tanya Novak
Pastry Chef · Co-Founder of Art Bakery
Modern pastry built on classical technique, precise flavour balance and carefully selected ingredients.
Approach
Pastry with a clear flavour idea
I create cakes and desserts for people who care about flavour as much as appearance. My work combines classical pastry training with modern mousse cakes, chocolate work, fruit, nuts and restrained sweetness.
Selected work
Signature Cakes
Raspberry & Lime Cake
Bright raspberry and lime with a clean, fresh finish.
Coconut & Mango Cake
Coconut and mango in a tropical, restrained composition.
Pistachio & Strawberries Cake
Pistachio and strawberry with balanced modern pastry textures.
Chocolate & Raspberry Cake
Chocolate and raspberry built around contrast, acidity and depth.
Kyiv Cake
A modern interpretation of a classic cake with crisp and nutty textures.
Pastry philosophy
A cake should not be sweet first.
It should have structure, contrast and a clear flavour idea. Fruit should taste like fruit. Chocolate should have character. Texture should change from one layer to the next. Decoration should support the dessert rather than hide it.
Background
Technique, professional kitchens and product development
Tanya Novak is a pastry chef and co-founder of Art Bakery. Her work combines professional pastry training, restaurant experience, chocolate work, teaching and product development.
Read my storyJournal
Pastry knowledge, ingredients and technique.
Practical notes on chocolate, fruit gels, creams, ingredients, equipment and the reasons behind professional pastry techniques.
Read the JournalArt Bakery
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