A bakery that grew out of one oven and a Saturday market stall
We have been baking on George Street since 2014, and the rules have not changed much since then. Short menu, small batches, and a person who answers the phone.
Started with leftovers, ended with a waiting list
Remavin began in a rented kitchen in Marrickville with one deck oven, a borrowed mixer and a stall at the Carriageworks farmers market every Saturday. The first month sold forty loaves and one cake. The cake was the thing people came back for.
By 2016 the stall had a queue by 8 am and the rented kitchen was too small. We moved to a proper space on George Street, hired the second baker, and split the menu into the two things that still define the place: custom celebration cakes and office pastry delivery.
Eleven years in, the original deck oven is still running. It has been serviced six times, once at two in the morning before a wedding delivery. Two of the first three staff are still on the bench, which tells you more about the place than any mission statement.
Eleven years, told in six figures
None of these numbers came from a marketing deck. They came from the order book.
Nine people, one bench, no stand-ins
Everyone here has baked or driven for at least two years. Nobody is borrowed from a catering agency on the busy weekends.
Marisa Aldous
Founder and head baker
Tomas Reiner
Pastry chef, celebration cakes
Naila Karim
Office accounts and logistics
Jack Oyelaran
Delivery driver, early shift
Four rules that have not bent yet
These are not aspirational values on a wall. They are the constraints we plan the week around.
No overnight sponges
Sponges bake the morning they are stacked. A cake that sits a day tastes like a cake that sat a day.
No moulded decoration
Rosettes, borders and panels are piped or painted by hand. If we cannot do it with a bag or brush, we do not sell it.
Two custom builds a day
The bench can physically do four. We stop at two so that the second one gets the same attention as the first.
One person owns your order
From enquiry to handover, the same baker answers your questions. No handoffs, no call centre.
Two service lines, both under this roof
Custom Celebration Cakes
Built around your event, not a catalogue. Tasting box, sketch and fixed quote before anything gets baked.
Corporate Pastry Catering
Standing weekly boxes and one-off event platters, invoiced monthly with dietary notes tracked per team.
A timeline, more or less
The dates that mattered, plus the one that nearly ended it.
2014: One oven, one stall
A rented kitchen in Marrickville. Forty loaves and a single cake on the first Saturday at the farmers market.
2016: The George Street move
The stall picked up a queue, the kitchen outgrew itself, and the bakery moved into the current space on Level 6.
2018: The oven fire
A failed thermostat at two in the morning before a wedding delivery. We finished the cake on a borrowed deck oven four blocks away. It was the best cake of that year.
2021: Office accounts start
One law firm asked for a Friday pastry box. That became the standing program, which now runs to eighty-four offices.
2024: Seven thousand boxes
The delivery account passed seven thousand annual boxes. Same kitchen, same bench, two extra drivers.
Come in for a coffee, or just send the form
The counter is open six days a week. If you would rather not talk on the phone, the contact page has every option.