The Modern Cake

The Modern Cake was founded by pastry chef Olivia Hyatt, who trained at Le Cordon Bleu Paris and spent a decade behind the line in fine-dining bakeries before asking a simpler question: why does gluten-free still feel like the second-best cake in the room?

The line began as a single vanilla bean génoise, reworked forty-three times until it held its own against the classic. Today, every recipe is developed against the traditional preparation, then re-engineered in dairy-free or vegan form wherever the crumb lets it — clean-label, gifting-ready, and uncompromising on texture.