Chocolate room · 18°C
Tempering, shell casting and airbrushing. Humidity held under 50% so bloom never forms.
by SAiPH Bakes
SAiPH Signature
Luxury Pâtisserie
Handcrafted cakes, entremets, chocolates and celebration desserts. Our couture kitchen — single-origin chocolate, seasonal fruit, mirror glazes and 24k gold leaf, finished by hand and numbered by batch.
9 components per entremet
72h build time
Glaze poured at 32°C
Kitchen held at 18°C
24k edible gold leaf
The philosophy
The Art of Fine Desserts
Where precision, imagination and exceptional ingredients come together.
A Signature entremet is not a cake with decoration on top. It is nine deliberate components — biscuit, croustillant, insert, crémeux, mousse, glaze, chantilly, garnish and finish — each set at its own temperature, assembled in reverse, frozen, unmoulded and glazed in a five-minute window that does not forgive hesitation.
Nothing is scaled up from a home recipe. Everything is built for the way sugar, fat and water actually behave.
- Single-origin couverture from Ghana, Madagascar and Vietnam
- Kashmiri saffron, Sicilian pistachio, Piedmont IGP hazelnut
- Second-flush Assam tea from our own partner estates
- Every piece photographed and chef-signed before dispatch
32°Glaze pour temp
Inside the couture kitchen
Five rooms, five temperatures
Assembly · 4°C
Inserts frozen to −18°C, then built in reverse inside silicone moulds. Nine layers, two millimetre tolerance.
Finishing · by hand
Velvet spray, gold leaf, tempered chocolate sails and sugar florals. No moulds for garnish work.
Sign-off · every piece
Photographed, weighed, and released only when a pastry chef puts their initials on the docket.
The collection
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Signature creations
Available with 48 hours' notice. Tiered commissions need two to three weeks and begin with a tasting.
Commissions
Wedding & celebration commissions
A designed piece, not a catalogue selection. We start with a tasting, work to your palette and bouquet, and build a tiered cake to serve your exact guest count.
Week 3 before
Tasting & design consultation
Six flavours to try, sketches, and a firm quote per tier and guest count.
Week 1 before
Sugar work begins
Florals sculpted, monograms tempered, structure dry-fitted and photographed for approval.
Day of
On-site assembly
Delivered cold, assembled at the venue by our team, with a chef staying until the cut.
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