House of Honey Cake
Maria and Pawel began making layered honey cakes from a council-approved kitchen in Maylands in 2019, drawing on a Slavic recipe that stacks thin sponge with caramel cream and walnuts. Every ingredient is sourced close to home, free-range eggs and honey from an Adelaide Hills beekeeper, and every cake is made without preservatives or artificial colour, sold whole, sliced or by the slab. Alongside the signature five-layer medovik sits a Napoleon cake, built on the same old-world method of thin pastry and custard. Neither has a shopfront; both are sold in person, most weeks, from a stall inside the pavilion at Adelaide Showground Farmers Market, where the couple set up every Sunday morning. It is a small, single-family operation rather than a bakery chain, run on the discipline of one market day a week and word of mouth from regulars who arrive early for the walnut-topped slices. Sundays, 8.30am to 12.30pm, inside the Showground pavilion at Wayville.