Soulful, earthy and seasonal baking.
Hayley McKee is a cookbook author and owner of Sticky Fingers Bakery, established in 2010. She is passionate about creating sweets that taste of nature, where the ingredients are familiar, the colouring is genuine, and the flavours are unmasked. Her unique custom cakes are made with Australian native ingredients, vegetables, homegrown herbs and edible flowers.
Hayley has had recipes and writing featured in both international and local press, including Vogue, Food52, frankie magazine, Peppermint, and Real Living. She's hosted unique dessert pop-up events and baked for the likes of The Australian Ballet, Romance Was Born, and Beci Orpin’s book Find and Keep. She made the cover of Epicure/GoodFood in 2016, ranked number 1 for Melbourne wedding cakes.
Sticky Fingers, Green Thumb invites your imagination to travel out of the kitchen and into the garden. Almost sixty recipes celebrate vegetables, herbs and edible flowers in cakes and other sweet snacks. Tips on how to harness their unique flavours, prep them for baking and even grow them yourself will inspire you to create flavour-packed baked treats.
Recipes such as Spiced Parsnip & Willow Blossom cake; Porcini Caramel & Chestnut cake; Apple Cider and Zucchini muffins; Lavender Bay Leaf shortbread; Sweet Pea & Green Tea cake; Hibiscus brownies; and Lemon Myrtle & Fennel Seed honey cake, will get you thinking about your garden produce in a whole new way.
Broken into five chapters, including: Real Baking Know-how, Vegetables in Baked Desserts, and Edible Flowers & Herbs in Baked Desserts, each recipe includes a beginner gardening tip or trick so you can grow the produce you bake with. This is baking as it should be – soulful, earthy and seasonal, in Hayley's signature, delicious style.
Sweet Set @ Grub Fitzroy, September 9th
After a sell-out season last year, the Sweet Salon is back with a line-up of amazing talent over Sundays in August and September. Join me in a hidden salon for a savoury set menu matched with four sweet things, prosecco and batch brews.
Pop-up Bakery @ Tiggy Cafe, March 2018
"A place where good tunes and good coffee have an equal ranking to the cookie of the day."
You're invited to a laid-back nook serving up a rotating menu of baked desserts, straight from the Sticky Fingers Green Thumb cookbook.
Each week has a different menu, championing local suppliers, the best seasonal produce and Hayley's signature baking style.
Tuck into a Spiced Parsnip & Blossom cake, a hot and freshly baked Miso Eggplant brownie, Peach & Pickled Petal financier or a warm wedge of Honeysuckle Brioche pie. A dollop of cream is always encouraged.
Saturday's in March
3rd ––10th —17th
10am – 2pm or until sold out
Coffee by Wood & Co.