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Discover Cake Line
About
Who is Cake Line?
Cake Line is a cake shop, a personal project in the making for years, previously under other names. It is now open for The Dojo Norwich members, as well as for the public in Norwich.
Although located on the premises of The Dojo Norwich, Cake Line operates as a separate entity from ESKA, maintaining its own operations, management, and direction. Happily operating in this interesting setting, CL warmly welcomes ESKA staff, students, and the public in the area to enjoy a cup of crafted coffee and a nice treat made with the not-so-secret ingredient.
How is it different?
Cake Line boasts a light and airy open kitchen inside the Dojo building in Norwich, where handmade cakes and other desserts are made from scratch, using homemade techniques.
The main feature that makes CL different is that all our products contain less sugar than the usual cakes on the market. We make all our cakes, store and display them on the premises. We encourage customers to enjoy our products on site, when possible, thus contributing to less package waste.
Although Cake Line is a commercial kitchen, our products are created in small batches using high quality equipment and appliances, and often organic ingredients which will result in different looking cakes, and more often than not in imperfect shapes and forms.
Our belief is that cake is not equal to a mountain of multi-coloured sugar, and that sweet foods can be healthier when made with better ingredients.
Our Philosophy
Not everything that is called cake is created equal. The first three principles in CL products are:
1. Use on average 20% less added sugar than the typical cakes available.
We won't comment on the issue of too much sugar in food (yet), but we do know that people try to reduce their sugar intake and with that, their preferences will change to new and more interesting experiences when trying sweet foods.
2. Avoid ultra-processed ingredients.
We chose to use butter, never spreads or margarine, also we prefer fresh or frozen fruit to ready-made jellies or sauces. We use high quality chocolate, sometimes unrefined sugar (coconut sugar, honey), and fresh eggs, to mention a few examples.
3. Use real fruit, no artificial colourings or similar substitutes.
You probably already know that lowering sugar, fat and / or salt in a product reduces its taste and texture capabilities. That is why the easiest way out is... more sugar. Rather than simply adding more sugar, we adjust recipes by reducing sugar and increasing or adding fruit or honey instead. We also favour cakes that can be made with vegetable oil instead of butter, and cakes that gain their flavour from spices and aromas (such as vanilla bean paste, cinnamon, lemon zest, orange juice) rather than from fats, salt, or artificial additives.
Due to the fact that we do not use food additives, you may notice many of our cakes are going to slightly change texture or shape the second day after they were prepared.
Environment awareness
Cake Line is committed to reducing unnecessary use of materials such as plastic and paper, as part of a wider concern for plastic pollution and environmental issues. Our efforts also include reducing food waste, repurposing used coffee grounds, and avoiding - where safe to do so - harsh chemicals.
Food waste, energy waste
We prepare cakes in small batches and display a limited number of products and portions.
It may seem that displayed products would be the last pieces which no one would want. It is the opposite, in fact – when cafés display large amounts for food, chances of more food waste are also higher (including packaging waste).
Small portions let customers enjoy a sweet treat while keeping portion sizes controlled — desserts don’t need to be bigger to be better. Our fourth principle is: Small but mighty.
Another benefit of our approach is that it helps us minimise both food and energy waste.
Do you want to help?
Consider pre-ordering your favourite item. That way you’re guaranteed it on your chosen day and it will be freshly made for you.
Paper waste
To reduce paper waste, and while still maintaining food safety and hygiene, we minimise disposable paper use and instead use washable microfibre towels that are colour coded for different surfaces. These towels are cleaned and disinfected weekly and reused.
Do you want to help?
When placing your order, please tell us if you need a printed receipt. Our till is set not to print receipts by default, but the system stores them electronically and we can provide a printed copy on request.
Sugar bowls and tea spoons for sit-in customers
Part of our environmentally friendly endeavours is to use sugar bowls instead of sugar sachets and also to avoid single use stirrers and cutlery wherever possible.
Similarly, when you have a granola pot in the café, it comes in glass jars to be returned to us, much like a coffee cup. We encourage customers to sit in rather than take food away.
Did you know?
You get a 10% discount for your hot drink when you bring your own cup.
Coffee grounds repurposed
Coffee grounds are collected separately and used in our home garden.
Keen gardener?
Did you know the benefits of spreading used coffee grounds on soil?
You can ask for the next bag of coffee grounds and we will be happy to help.
Healthier food starts with better equipment
Less microplastics
My experience in the kitchen along the years makes using certain materials easy. With minimising the microplastics intake in mind at home (from containers or utensils that leak microplastic particles into the food they touch), I have applied the same principles at Cake Line.
Almost all material in CL kitchen equipment avoids plastic, and so almost all procedures use stainless steel, ceramic or glass, both in an effort to reduce plastic waste and to avoid microplastics in our food.
Our alternatives to plastic
Our commitment to reduce plastic use is not only related to the environment, but also aims at creating healthier products, reducing microplastic food contamination to the maximum amount possible. We use:
- Stainless steel worktop
- Marble chopping board
- Stainless steel water filter carafe; for coffees filter water in a stainless steel compartment, replacing just the filter granules, not the compartment.
- Stainless steel bins
- Stainless steel material for equipment we use (mixers, water boiler, kitchen utensils) and water filter compartment for water used in coffee machines.
- No plastic mixing bowls, utensils and containers for tea and coffee (plus glass is hygienically safer and easier to clean)
- Dine in plastic-free cake slices, hot drinks and cold drinks (apple juice, freshly squeezed orange juice in glass cups). We do not use plastic cake slice dividers.
Less chemicals in day-to-day cleaning
Chemical free dirt remover in the pre-cleaning phase (hot water, vinegar solution). This is included in the pre-cleaning procedure and has no negative impact on food safety.
We do not use a dishwasher, so no rinse aid involved.
Because we do not process a large range of foods, less types of chemicals are used overall.
No PFAs
We do not use kitchen utensils or crockery containing PFAs.
No aluminium
We do not use kitchen foil or aluminium utensils. We do not bake cakes in single use aluminium baking trays.
Healthier food is made with certain ingredients
Fruit-based cakes
Cake Line offers reduced sugar content cakes, often replacing the sugar in the recipe with fruit. Choosing good quality ingredients - like sweet apples, or sweet carrots, or just right over-ripe bananas - is definitive for the final product.
Less butter and/or no butter cake choices
Along with encouraging healthier choices by offering reduced sugar content in cakes, we also try and choose recipes that are made using vegetable oil instead of butter – do not hesitate to ask about the content of a fresh product we are offering.
The full list of ingredients for each product is going to be available soon on the website.
Fruit, nuts, seeds
The regular cakes we make are based on fruit (sometimes vegetables) or use fruit to substitute a certain amount of sugar in that cake, so you might find freshly made apple cake, banana bread, blueberry muffins, cherry cupcakes, lemon drizzle cake, strawberry cheesecake, and carrot cake in the café, or you could order some for a particular day.
For a boost of other healthy elements, we like to make cakes containing walnuts or almonds, and also offer super foods such as energy balls – small bites based on dates and nuts with no added sugar.
No fried ingredients
Cake Line does not use a deep frier, nor has any fried products on the menu.
There is such thing as a healthier treat.
Cake Line has been rated five stars by the Norwich Food Safety Department and all measures to prevent
cross-contamination are continuously supervised. We operate with minimum equipment and
limited storage, therefore cannot guarantee that any food item is completely allergen-free.
Full ingredients lists available on request.
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