-I think it's a really great movement in New York City.
A lot of people are calling it a cake renaissance, actually.
And I think it's a great term. It's being reinvented.
The idea of, like, what a cake is,
what it should taste like, what it should look like.
-I think it's kind of, like, a fun one
where everyone gets to be very creative with what they want
and there's -- it's almost like kind of
breaking the codes of cakes and how far you can go.
-Hi, guys. Welcome. Come on in.
-There's definitely a cake excitement at the moment
in New York City, at least.
Downtown initially was just for larger cake
for birthday cakes or really my mini cakes.
But then I started selling by the slice here
and it became a storefront.
So this whole idea of someone coming in
for just a slice of cake was very new to me,
and that brought in a ton of new people.
They just kind of casually walked by and was like,
"What is this? Is this a cake shop?"
It was definitely a surprise to me
to see the amount of reaction I got.
I was like, "Oh, okay. I think we're gonna have
to make a bit more cakes than what I thought."
-The idea of, like, cakes are kind of changing a little bit
and they're becoming, like,
a little bit more, like, nonchalant.
-I want one of everything,
but probably I'm gonna do the orange cake
with the elderflower buttercream.
-This is a cake. Like, that's not a big concept,
but, like, the way that you do cake,
the way you present it, the love that goes --
Like, I can just tell,
like, the artistry, the everything.
So it makes it special.
So then you feel like, "Oh, this is a treat."
-Before the opening,
we didn't expect that many customers,
but there was a lot of long line outside
and people waiting for, like, 1 or 2 hours to get in here.
This is the grilled corn ganache.
The corn is the first one we are selling out.
We can't make it too much because it's --
I have to pipe the corn kernel one by one.
And it takes a time.
Our customers are coming to visit.
It's not only for celebrating, but also, like, treating myself.
So I came here. I just treat myself
and after work, like, too much stress,
I just have a bite of sweet
and it makes me feel happy and good.
-And we just want to tell you, absolutely unbelievable.
-Aw, thank you so much. -Yeah, it was great.
Like, super memorable.
Like, we -- Like, it totally exceeded expectation.
-Thank you.
Thank you so much. -Yeah.
-I'm always watching them because it makes me happy.
Like, when I see, like,
they are taking a photo, say, "Oh, so pretty."
And then when they eat it, "Oh, this is so good."
And it makes me like, "Yeah, it's okay."
Like, for 15 hours per working per day, it's gone.
-There was a chance that, you know, things I was making
were gonna be too weird for people
or, you know, maybe my style
wasn't gonna, like, vibe with people.
And so to kind of see that it's grown this much,
it's like, "Oh, my God," like,
it's very exciting and it's very cool.
And it's like -- I think each day I'm like,
"Wow, you guys you really like what's happening here.
Cool. Because I like doing it."
This one actually is gonna be for the case.
It's a chocolate chip cookie base
with an espresso sponge,
espresso cream and candied kumquats.
And I think it's a kind of a beautiful movement
to say like, you know,
"This is my personality in cake form."
I think it's making room for people
who want to express themselves in different ways.
Because you used to think of cakes
as just, like, you know, fondant and piping,
but now it's, like, got more personality
and it's gotten more attention
and I think it's gotten a lot more respect.
It's been viewed more now, like, an art and not just baking.