The plate
Every cake starts on a cold plate. We set it out before the first sponge is cut.
Family pastry shop · Ljubljana
welcome
Baked here, every morning
We are a small family shop. Cakes, tarts and pastries — made in our kitchen and sold at the counter.
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Cakes on the counter
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Main flavours
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Years in the kitchen
Gold leaf
Raspberry cream
Our story
A small kitchen behind the shop
Demo Slaščičarna is a family pastry shop. We bake in the morning, open the door at eight, and sell what we made that day — cakes, tarts, and a few pastries for the weekend table.
The recipes are simple. Good butter, time for the dough, fruit when it is in season. If you want a birthday cake, tell us a few days ahead.
- Open Tuesday to Saturday
- Cakes for birthdays and Sundays at home
- Coffee at the counter, if you want to sit a while
In the kitchen
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How we make a cake
Scroll — the cake is built here, layer by layer.
On a phone you can read every step. On a computer, scroll to watch the cake being built.
Chocolate sponge
A dark, soft base. It holds the cream and keeps the cake from falling apart.
Vanilla cream
We cook the cream in the morning and let it cool. It should be smooth, not heavy.
Raspberry
A thin layer of raspberry. It cuts through the chocolate so the cake is not too sweet.
Pistachio
Ground pistachio on top of the cream. A little salt. This is the layer people ask about.
Chocolate and a cherry
We pour the chocolate while it is still warm, then add fruit. A cherry on top, because it looks right.
Flavours
What we bake most
Keep scrolling. The flavour changes here.
Tap a flavour, or scroll. On a computer the page stays still while the cake changes.
Vanilla
Soft sponge and vanilla cream. We use real vanilla. This is the cake children ask for.
Raspberry
A tart with vanilla cream and fresh raspberries. Best in summer, but we bake it whenever we can get good fruit.
Pistachio
Green, nutty, a little salty. We grind the pistachios ourselves. People take a slice with coffee.
Chocolate
Dark cake, shiny on top. Not too sweet. We finish it with a raspberry on the plate.
Caramel
Layers of pastry and salted caramel. It breaks when you cut it. We make a small tray each Saturday.
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Menu
From the counter
Prices are for a slice, unless we say otherwise. Whole cakes need a day’s notice.
Gallery
A look at our work
The kitchen
We start before the shop opens
Dough needs rest. Cream needs time. We bake in the early morning so the cakes are ready when we unlock the door.
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Dough
Pastry rests overnight. That is why the croissants flake and the tart shells stay crisp.
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Cream
We cook the cream, then wait. If you rush it, the cake will not cut cleanly.
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Finish
Fruit, chocolate, sometimes a little gold leaf. We do this last, just before we open.
Visit us
Come in for cake and a coffee
We are in Ljubljana, a short walk from the market. If you need a whole cake, write to us first.
- Address
- Glinška 4, 1000 Ljubljana
- Hours
- Tue–Fri 8:00–18:00
Sat 8:00–13:00
Sun–Mon closed - Contact
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web@blibling.com
+386 41 229 988
From our guests
A few kind words
“We buy the raspberry tart every Saturday. It tastes like summer.”
“Ordered a birthday cake on Wednesday, picked it up on Friday. Soft, not too sweet.”
“Good coffee, and the pistachio cake is always fresh.”
Questions
Before you visit
Short answers. If you need more, write to us.
Yes. Please write to us at least two days ahead. We will tell you what we can bake that week.
Yes. Espresso and milk coffee at the counter. You can sit for a slice of cake if there is a free chair.
No. Sunday and Monday we rest. Saturday we close at 13:00.
Not every day. If you need a cake without gluten, write to us and we will see what we can do that week.
No. Demo Slaščičarna is a demo website built by BliBling Agency. It is not a real pastry shop and does not take orders. See the banner at the top of the page.
Contact
Tell us about a cake
Birthdays, a tart for Sunday, or a simple question. Write to us and we will answer.
BliBling Agency
This demo site was built by BliBling
www.blibling.com