Founded by Cordon Bleu trained pastry chef (and former Kalm Kitchen team member) Ellie Rymer, Milk Street Kitchen specialises in creating beautiful and tasty cakes and pop-up patisseries for weddings and events. Taking inspiration from classic patisserie and the wonderful flavours and colours of the English countryside, Ellie’s cake creations are a sight to behold. We caught up with her to chat about her passion for baking and what’s catching her eye in the world of cake design.
I’ve always loved cooking and baking but in 2012 I decided I wanted to make food my career. I left my job in PR to retrain as a pastry chef at Le Cordon Bleu. I loved it and after I graduated I happily began getting requests for wedding cakes from friends and family – that was the unofficial start of Milk Street Kitchen!
My signature style is natural, bountiful and full of flavour. I specialise in buttercream cakes and use lots of fresh flowers and fruits to dress my cakes as well as other patisserie items such as macarons and meringues.
I always take inspiration from the clients I work with and their style. I also get a huge amount of inspiration from modern patisserie and foodie fashions. For my flavours, I’m always inspired by seasonal ‘hedgerow’ produce.
I actually first started working with Kalm Kitchen as part of their patisserie team! It was a fantastic place to learn. Everyone at Kalm Kitchen is incredibly professional and has an amazing eye for detail, whether in the kitchen or running events front of house. The creativity and care they bring to weddings are second to none. I feel very lucky to now be one of their recommended suppliers.
Towering croquembouches are always pretty memorable. They are a bit of a race against the clock, as I fill the choux buns with flavoured creams and construct the tower with caramel as close to delivery as possible. They are slightly nerve-wracking as well as great fun to make!
My fantasy would be to be commissioned to bake on location for a wedding in a French country house. I’d create a classic buttercream cake accompanied by a bountiful display of macarons, madeleines and chouxquettes.
I think it’s really exciting at the moment as there’s so much variety in the world of cake design, so you really kind find the perfect style for your event. Tall tiers and nice sharp sides are definitely still the way to go but I’m really seeing couples feeling confident about using more texture and colour too, which is exciting.
Work with your designer to create something that is perfect for your day. Something that suits the style and feel of your wedding and, most importantly, that you know your guests will enjoy tucking into – after all cake is made for eating!
Yes! This year I’ll be building on the success of my newsletter which is filled with baking inspiration using the best freshly picked seasonal ingredients – suitable for beginners as well as those wanting to expand the repertoire in the kitchen. I’ve also got some exciting collaborations and workshop plans. Keep an eye on my Instagram (@milkstreetkitchen) for details!
One of my absolute favourite thing to make are shell shaped madeleines – subtly flavoured with lemon and honey. They are amazing straight from the oven with a really good cup of coffee.
To find out more about Milk Street Kitchen and see more of Ellie’s creations, visit her website milkstreetkitchen.co.uk