About Us
Where We Begin
Welcome to Project Celsius Bakery, where science meets sweetness and vintage contemporary artistry unite to create extraordinary cakes! Established in 2019 by two biomedical science graduates, our passion for food adventures led us to craft unique birthday cakes that are a fusion of tastes inspired by our Asian roots, French patisserie, and adapted to British local flavors. Each bite offers an unforgettable experience, both visually stunning and delightful, for your celebration.
Chiffon Journey
Hi, I am a chiffon cake, and I am known for being very soft and fluffy. When you take a bite of me, I am as light and airy as cotton candy, providing you with the softest cake experience you have ever had. My family tree traces back to various other cake types like angel cake, Japanese sponge cake, castella cake, or genoise sponge. One thing to note is that I am quite temperature sensitive, which can sometimes challenge bakers in their quest to perfect me. Nevertheless, my recipe requires only four simple ingredients. I've had quite an adventure with Amber over the last two years, and now we are best friends. She has mastered the art of baking me to perfection every time.
Meet The Baker
Hi ya, I am Amber. All the cakes are baked by me with love and decorated for you.
My journey into the world of baking began during my university life, as I explored different desserts from around the world and started experimenting in my kitchen. Despite graduating with a Master's degree in Biomedical Science, my love for baking couldn't be denied. “Baking is not just an art; it’s also a science”
In 2019, a delightful surprise awaited me when I baked choux puffs for the NHS, and the overwhelmingly positive feedback I received was the spark that ignited the birth of Project Celsius Bakery. Determined to combine my research skills with my newfound passion, I decided to transition into the world of baking, creating lovely cakes for our cherished customers.
Since then, my dedication has led me to bake over 1000 cakes, each one a testament to my artistry and commitment to excellence.
I originally from Malaysia with a Chinese background, my culinary preferences have been influenced by my South East Asia roots and inspired by Japanese, Korean & Taiwanese dessert cuisine. In the UK, I always sought for "not too sweet" and light cream cakes with chiffon cake sponge. Drawing from these influences, I've crafted my own signature chiffon cake recipe and filling for all our fresh cream cake series.
I am also a content creator and photographer behind the scenes, I capture each cake before it reaches your hands and proudly share its stunning beauty on our social media platforms. After all, these masterpieces deserve to be admired and cherished with every picture taken.
THE CAKE NAVIGATOR
I’m Jasper, the mastermind pulling the strings behind this enchanting bakery.
Hey sugar enthusiasts and dessert devotees! A guy behind the scenes with a sweet & casual vibe, ensuring your orders are flawlessly organized and treated with utmost care.
I am currently a full time scientist dedicated with my extra time put into help manage our bakery. Combining my scientific approach to my passion of cooking I also inspire some of our unique asset of flavours within our bakery.
One of my proudest creations is our unique “Chifflan Roll Cake” – a mouthwatering masterpiece that seamlessly blends various baking techniques. Trust me; it’s the stuff dreams are made of! I am proud to say that my Filipino background has influenced a plethora of items on our menu.
While I wield the magic wand of order wizardry and flavor alchemy, I also play a pivotal role in ensuring our bakery operates like a well-oiled machine. Efficiency is the secret ingredient that keeps everything flowing as smoothly as buttercream.
In our world of baking, we take sweetness seriously (in our case..not-too-sweet) but I never forget to sprinkle it with a generous dose of humor. Brace yourself for a delightful journey filled with flavors, smiles, and a few buttery laughs along the way!
Choux Puff Journey
I go by the nickname Chouxáu Craquelin, here to steal the spotlight from my boring French cousins, profiteroles, and éclair. I am the reason Project Celsius began their journey as their first item sold to customers.
Freshly baked, equipped with a crispy-crackly top and filled with a variety of homemade crème patisserie fillings; you’ve never experienced a puff like me. My cousins will become a distant memory after you take that first bite.