New Zealand’s Cake Room

My daughter, Jane, has lived in New Zealand for six years. Her town of Akaroa sits on a bay with less than 700 residents, and I just returned from a wonderful visit. We swam when the days were warm, took nature walks, explored gorgeous Arthur’s Pass with its breathtaking waterfall, ate delicious meals, and enjoyed an inordinate amount of time at an exquisite place called The Cake Room. In just over two weeks, I went to The Cake Room six times. Does this seem excessive, especially when given that it is only open four days a week? Not to me!

Jane had been talking about The Cake Room ever since it opened in January 2023 . She knew I would be smitten by its cozy seating, pretty serving plates and teapots, bouquets of colorful flowers, floral wallpaper, a friendly baker (Katey Thew-Thin), and the phenomenal cakes. Jane was right: I could not stay away!

We sat outside during our first visit, enjoying the warm sun on the back patio of The Cake Room. That day we shared a slice of moist lemon olive oil cake and a mini cherry pie with a flaky crust and lattice top. Both were divine and the teapot, delicate plates, and sterling silver forks made us feel spoiled. Between bites, we laughed and talked and since we had brought our books, we did a bit of reading as well.

As Jane worked in the morning the next day, I amused myself by taking a walk along the boardwalk, reading my book, and exploring some shops. Before I knew it, I was chatting with Katey about her baking and my blog and had ordered a pot of fruity tea and a scone with dates and a tiny yellow pansy on top. At first I thought she had placed two very thin slices of white cheese over the scone, but upon tasting it I learned those were wafer-thin slices of butter. It was so, so good, and you know how I like scones.

For some reason, Jane and I ordered cake to go one day. I had eyed the chocolate and cherry cake on the previous day, and was cheered to see there were still a couple of slices. Jane chose the olive oil cake, and we were very pleased with our choices. The chocolate cake was decorated with gold leaf and the sliced cherries made each bite delicious.

One afternoon Jane and I sat inside The Cake Room on soft corduroy upholstered chairs in a rich shade of blue, drank jasmine tea, and shared a slice of plum cake and a luscious passion fruit cupcake. We marveled at how the thick swirl of icing atop the cupcake held a puddle of passion fruit puree and savored each bite.

Soon I was back in The Cake Room on different work day for Jane. I sat inside on one of the blue chairs and chatted with a couple from nearby Christchurch who were thrilled to discover The Cake Room. A slice of carrot cake, frosted with cream cheese and containing very finely ground nuts was outstanding. I became a big fan of the tea Katey serves, Tea Total, which comes from New Zealand.

My last full day in Akaroa was bittersweet. After having a very filling lunch of fish and chips with Jane’s partner and their dog Libby in tow, we decided we had enough room in our bellies for one final trip to The Cake Room. I teared up a few times that day, and one was when I said good-bye to Katey after enjoying a final slice of the olive oil cake (this time there seemed to be more orange zest in the tasty frosting) and a vanilla cupcake.

You may be wondering how I found time to eat any cake besides Katey’s. Please remember that I am a professional, and I was more than happy to have multiple thick slices of the cake Jane’s partner baked for my birthday. Knowing my love of chocolate, he made a layered cake with a rich flavor and soft crumb. He frosted it with chocolate buttercream and outdid himself, decorating it with fresh pink flowers. Jane and I had a piece that night, a piece the next morning, and ate it until it was gone by the end of that first week.

In addition to The Cake Room, Akaroa boasts a tiny corner storefront, A la Baguette where fresh bread and pastries are sold a few days a week. They are made by a local Frenchman, and we found his sourdough loaf ideal for toast and the sandwiches we made for our lunches. We brought plain, chocolate, and almond croissants to enjoy on the balcony of Jane’s friend with coffee one morning, and all were up to scratch. So was the whole wheat roll which was studded with walnuts and chunks of blue cheese.

Jane and I shared many other memorable and innovative meals in Akaroa, Christchurch, and Little River. Yet when I think of my beloved daughter, I think of us ensconced in the lovely blue chairs at The Cake Room, the bountiful vases of flowers, and how this place played a big part in our precious time together.