Recent social media posts
22/06/2026
๐ฟ "๐๐ฎ ๐๐๐ง๐จ๐ฉ ๐ข๐๐ง๐ ๐๐ฉ"
That was such a lovely Sunday.
The sun was out, Rippon Lea Estate looked beautiful, and I got to do something I've been dreaming about for a long time... sharing Introvertie with people in person, for the first time.
It wasn't as busy as I expected. I had quite a bit left over by the end of the day, and that's okay โ it's exactly the kind of thing you can only learn by actually being there. Lesson learned for next time. ๐
But the parts that mattered most went better than I could have hoped.
So many kind words about how everything looked, even from people who didn't buy anything. And a couple of you came back a second time just for another scone. If that's not the best compliment, I don't know what is. โค๏ธ
One small disappointment... my Basque Cheesecake didn't make it to the table this time, and I know a few of you who are gluten free were hoping for it. I'm sorry I missed that one. I'll make sure it's there next time.
Thank you to everyone who stopped by, said hello, or took something home. This was just the beginning. ๐ฟ
If you missed me on the day, my signature cakes are always available to order. DM me anytime.
๐ Pick up at Richmond or Highett
15/06/2026
โ "๐๐ค๐ข๐๐ฉ๐๐๐ฃ๐ ๐จ๐ข๐๐ก๐ก. ๐๐ค๐ข๐๐ฉ๐๐๐ฃ๐ ๐ฃ๐๐ฌ."
I've been sitting with this combination for a while.
Espresso. Hazelnuts. Brown butter.
Three things that belong together. Quietly intense, a little nutty, with that deep warmth you get from a really good coffee.
I'm making these for the first time for ๐ง๐ฟ๐๐๐ ๐ ๐ฎ๐ฟ๐ธ๐ฒ๐ ๐ผ๐ป ๐ฎ๐ญ ๐๐๐ป๐ฒ. Small, rich, made to hold in your hand with a coffee on a Sunday morning.
Try them first at the market, then keep an eye out for what comes next ๐ค
Full market menu in my stories this week. Come find me at ๐ฅ๐ถ๐ฝ๐ฝ๐ผ๐ป ๐๐ฒ๐ฎ ๐๐๐๐ฎ๐๐ฒ, ๐๐น๐๐๐ฒ๐ฟ๐ป๐๐ถ๐ฐ๐ธ on ๐ฆ๐๐ป๐ฑ๐ฎ๐ ๐ฎ๐ญ ๐๐๐ป๐ฒ, ๐ญ๐ฌ๐ฎ๐บโ๐ฏ๐ฝ๐บ.
๐ช Gold coin entry
02/07/2025
๐ค ๐๐ฎ๐๐พ๐๐ฒ ๐๐ต๐ฒ๐ฒ๐๐ฒ๐ฐ๐ฎ๐ธ๐ฒ
"๐จ ๐๐๐ ๐๐๐๐ ๐๐๐๐ ๐๐ ๐๐๐
๐๐๐๐๐๐๐๐"
Cheesecake has always been my comfort cake. Soft, creamy, not too loudโbut quietly indulgent.
Then one day, I saw Basque Cheesecake. Burnt top. Jiggly centre. A little rustic, a little mysterious.
I hadnโt even tasted it, but I could already imagine how good it would be.
So I baked it. And it was exactly what I hopedโdeep, rich, melt-in-your-mouth soft.
Now itโs one of the sweet treats I offer through ๐ฐ๐๐๐๐๐๐๐๐๐๐โmy home-based cake space here in Melbourne, where I share all my favourites with you ๐ค
๐ฆ Pre-orders only | DM to order
๐ Pick-up at Highett 3190
01/07/2025
๐ซ ๐ฅ๐ต๐๐ฏ๐ฎ๐ฟ๐ฏ & ๐ ๐ฎ๐๐ฐ๐ฎ๐ฟ๐ฝ๐ผ๐ป๐ฒ ๐๐ฎ๐ฟ๐ฝ๐ฎ๐๐ธ๐ฎ
"๐จ ๐ช๐๐๐๐ ๐ด๐๐๐๐๐, ๐น๐๐๐๐๐๐๐๐๐
"
When I was little, there was a tiny shop in front of my school. After class, Iโd stop by for a treatโmy favorite was a custard-filled choux puff.
It wasnโt fancy. The pastry wasnโt perfect. But to me, it was the best dessert in the world.
Years later, at Le Cordon Bleu Sydney, I learned how to make it properly. Crisp shell, smooth vanilla custardโand I couldnโt stop eating it.
Then, just a few months ago, I stumbled on a cake Iโd never seen before: ๐ฒ๐๐๐๐๐๐๐. A Polish choux puff cake. Rustic, creamy, whimsical.
The moment I saw it, I knew this must be part of Introvertie.
Because some cakes arenโt just cakesโtheyโre memories, reimagined โฅ๏ธ
๐ฆ Pre-orders only | DM to order
๐ Pick up at Highett 3190
26/06/2025
๐ฏ ๐๐ต๐ผ๐ฐ๐ผ๐น๐ฎ๐๐ฒ ๐๐ผ๐ป๐ฒ๐ ๐๐ฎ๐ธ๐ฒ
"๐จ๐ ๐๐๐๐๐๐๐๐๐๐
๐๐๐๐๐๐๐๐๐"
This cake began with a moment of curiosityโafter I first saw a honey cake online, I couldnโt stop thinking about it. I had never tried it before, but something about those soft layers and golden tones caught my eye.
I kept thinking about it. Imagining how it might taste. So I made itโwith a chocolate twist.
The result? A layered chocolate honey cake thatโs deeply comforting, subtly sweet, and endlessly satisfying.
Baked from my Melbourne home kitchen, now itโs part of Introvertieโa little piece of that curiosity-turned-creation I want to share with you โฅ๏ธ
๐ฆ Pre-orders only | DM to order
๐ Pick-up at Highett 3190
24/06/2025
๐จ ๐๐๐๐๐๐ ๐๐๐๐ ๐๐๐๐๐๐, ๐ ๐๐๐ ๐๐ ๐๐๐๐๐.
Some of you may remember me as White Chalk Patisserie โ a home-based cake studio where I poured my love into every bake.
After some time, some growth (and a lot of quiet reflection), Iโm returning to what I love most โ but with a new name that feels more like me:
๐ฐ๐๐๐๐๐๐๐๐๐๐ ๐
Introvertie is about sharing the sweet things Iโve always loved, from nostalgic cakes of my childhood to new discoveries I canโt wait to pass on.
Based in Melbourne. Still home-based. Still small-batch.
Just more me now.
Thank you for being part of this journey โ whether youโre new here or have followed me from the start. Iโm so excited to show you whatโs next โค๏ธ
๐ฐ Follow my new chapter on Instagram
Address
Highett
Melbourne, VIC
3190
For those planning to visit the dessert shop and dessert restaurant located in Singapore, there are some brief travel directions available.
Public Transport:
Take the MRT and get off at Clarke Quay station (NE5). Take Exit E and walk towards Merchant Road. Turn right onto North Canal Road and continue walking until you reach your destination.
Driving/Parking:
If you are driving, head towards North Canal Road from Eu Tong Sen Street, then turn right onto Upper Circular Road. Look for a suitable parking lot nearby your destination.
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What people say
White Chalk Patisserie is a dessert shop and restaurant that truly stands out from the rest. Their commitment to creating unique and personalized cakes and tarts based on their customers' preferences is truly impressive. They use only the finest ingredients, including Callebaut chocolate, selected butter, and fresh natural ingredients, ensuring that every bite is a delicious experience.
Whether you're an individual or a business customer, White Chalk Patisserie caters to all with their high-quality products. From classic cakes to newly invented ones, they offer a wide variety of selections to choose from.
Owned by an experienced pastry chef who is passionate about indulging your sight and taste senses, White Chalk Patisserie has been providing exceptional service since its founding in 2014. If you have any queries or simply want to talk about cakes and tarts, don't hesitate to contact them. Overall, White Chalk Patisserie is definitely worth a visit for anyone looking for delicious desserts made with love and care.
