Cakes Sweets & Treats

Cakes Sweets & Treats runs on two clocks. One is the walk-in case, where a slice of Biscoff cake or a Portuguese custard tart leaves the counter the same afternoon. The other is the order calendar, where a standard bakery cake needs roughly four days' notice and a custom celebration cake books at least three weeks ahead. The Tyandaga bakery has worked that split since 2013, and it shapes how the place gets used — somewhere to grab a single treat on a Tuesday, and somewhere to plan a wedding or a milestone birthday around weeks in advance.

The cake list is where the range starts. The Biscoff cake stacks three layers with real cream, cookie butter, and crushed biscoff cookies; the Raspberry Sfoglia and Sfoglia Ferrero are built to be eaten the same day they are bought; Black Forest, Italian Rum, Lemon Lovers, and Strawberry Shortcake round out a spine of buttercream classics. These are the everyday cakes, the ones sliced for the case rather than commissioned, and they carry the flavours most tables reach for first. The Coconut Cream Pie belongs in the same company — silky custard under a generous cap of whipped cream, and one of the most-requested things in the shop.