Hautecake by Sonnda Catto

General information

Scottish and French. It's an old alliance. Born and brought up in Scotland, with a long commitment to eating seasonal and local, Sonnda is a classically trained pastry chef. 'Classical' in the food world still meaning 'French'!

After studying pâtisserie at Le Cordon Bleu London, Sonnda went on to work with some of the most respected names in the industry. At the French-owned, two-Michelin-starred Sketch presided over by French master chef, Pierre Gagnaire; with William Curley, four-times winner of Britain's Best Chocolatier; Damian Allsop, creator of ground-breaking water-based ganache chocolates; and, finally, at Glasgow's best hotel, the Blythswood Square.

A former health researcher with degrees in nutrition and public health, Sonnda also brings her knowledge of health and wellbeing, love of detail, precision and scientific rigour to the kitchen.

Hautecake brings together those experiences and qualities, together with Sonnda's enormous passion for fresh, seasonal, local and natural food, to create cakes, pâtisserie and chocolates of distinction.

Each product starts with a single seasonal ingredient. A celebration of place and time, here and now.

From there, Sonnda adds in other flavours, one at a time, each one tasting as much of itself as is possible, to build up a perfectly balanced whole that will stimulate all five senses.

The results burst with pure, clear, achingly bright flavours. Combined so subtly, so understandingly, so exotically, so distinctively, yet so harmoniously.

Her textural combinations are equally careful and considered, a sensuous interplay of contrasting but complementary elements.

Sonnda's creations are expressive of time, place and the beauty in nature. An artisan and artist, each one is decorated with the same attention to detail and eye for natural beauty.

Reflecting her own individuality, Sonnda's hautecakes are quite unlike anything you'll find elsewhere.