Introvertie

Sweet things, quietly made. Home-based cake studio in Melbourne, sharing my favourite bakes — from my childhood favorites to newfound loves.

Formerly White Chalk Patisserie. Now, Introvertie.

📩Pre-order only | DM to order We don't only make cakes and tarts, we create them. Most of our customers trust us to create cakes and tarts based on their favorite ingredients or dietary requirements. Additionally, we also provide a wide variety of selections to choose from, anything from classic cakes to newly invented ones. We use only Callebaut

chocolate, selected butter, and freshest natural ingredients. We cater individual as well as business customers and all of our products are made of high quality ingredients. We only use Callebaut chocolate, selected butter, and freshest natural ingredients

Please do not hesitate to contact us if you have any queries or you simply just want to talk about cakes and tarts! :)

19/07/2026

"𝙏𝙬𝙤 𝙎𝙪𝙣𝙙𝙖𝙮𝙨 𝙞𝙣 𝘼𝙪𝙜𝙪𝙨𝙩"

Sunday, 2nd August
The Fitzroy Market
10am - 3pm

Sunday, 16th August
The Trust Market, Rippon Lea Estate
10am - 3pm

Menu reveal is coming soon.
Expect a few familiar faces and a few new discoveries.

Follow along so you don't miss it 💛

22/06/2026

🌿 "𝙈𝙮 𝙛𝙞𝙧𝙨𝙩 𝙢𝙖𝙧𝙠𝙚𝙩"

That was such a lovely Sunday.

The sun was out, Rippon Lea Estate looked beautiful, and I got to do something I've been dreaming about for a long time... sharing Introvertie with people in person, for the first time.

It wasn't as busy as I expected. I had quite a bit left over by the end of the day, and that's okay — it's exactly the kind of thing you can only learn by actually being there. Lesson learned for next time. 📝

But the parts that mattered most went better than I could have hoped.

So many kind words about how everything looked, even from people who didn't buy anything. And a couple of you came back a second time just for another scone. If that's not the best compliment, I don't know what is. ❤️

One small disappointment... my Basque Cheesecake didn't make it to the table this time, and I know a few of you who are gluten free were hoping for it. I'm sorry I missed that one. I'll make sure it's there next time.

Thank you to everyone who stopped by, said hello, or took something home. This was just the beginning. 🌿

If you missed me on the day, my signature cakes are always available to order. DM me anytime.

📍 Pick up at Richmond or Highett

15/06/2026

☕ "𝙎𝙤𝙢𝙚𝙩𝙝𝙞𝙣𝙜 𝙨𝙢𝙖𝙡𝙡. 𝙎𝙤𝙢𝙚𝙩𝙝𝙞𝙣𝙜 𝙣𝙚𝙬."

I've been sitting with this combination for a while.

Espresso. Hazelnuts. Brown butter.

Three things that belong together. Quietly intense, a little nutty, with that deep warmth you get from a really good coffee.

I'm making these for the first time for 𝗧𝗿𝘂𝘀𝘁 𝗠𝗮𝗿𝗸𝗲𝘁 𝗼𝗻 𝟮𝟭 𝗝𝘂𝗻𝗲. Small, rich, made to hold in your hand with a coffee on a Sunday morning.

Try them first at the market, then keep an eye out for what comes next 🤎

Full market menu in my stories this week. Come find me at 𝗥𝗶𝗽𝗽𝗼𝗻 𝗟𝗲𝗮 𝗘𝘀𝘁𝗮𝘁𝗲, 𝗘𝗹𝘀𝘁𝗲𝗿𝗻𝘄𝗶𝗰𝗸 on 𝗦𝘂𝗻𝗱𝗮𝘆 𝟮𝟭 𝗝𝘂𝗻𝗲, 𝟭𝟬𝗮𝗺–𝟯𝗽𝗺.

🪙 Gold coin entry

02/07/2025

🖤 𝗕𝗮𝘀𝗾𝘂𝗲 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲

"𝑨 𝒏𝒆𝒘 𝒍𝒐𝒗𝒆 𝒇𝒓𝒐𝒎 𝒂𝒏 𝒐𝒍𝒅 𝒇𝒂𝒗𝒐𝒓𝒊𝒕𝒆"

Cheesecake has always been my comfort cake. Soft, creamy, not too loud—but quietly indulgent.

Then one day, I saw Basque Cheesecake. Burnt top. Jiggly centre. A little rustic, a little mysterious.
I hadn’t even tasted it, but I could already imagine how good it would be.

So I baked it. And it was exactly what I hoped—deep, rich, melt-in-your-mouth soft.
Now it’s one of the sweet treats I offer through 𝑰𝒏𝒕𝒓𝒐𝒗𝒆𝒓𝒕𝒊𝒆—my home-based cake space here in Melbourne, where I share all my favourites with you 🖤

📦 Pre-orders only | DM to order
📍 Pick-up at Highett 3190

01/07/2025

🫓 𝗥𝗵𝘂𝗯𝗮𝗿𝗯 & 𝗠𝗮𝘀𝗰𝗮𝗿𝗽𝗼𝗻𝗲 𝗞𝗮𝗿𝗽𝗮𝘁𝗸𝗮

"𝑨 𝑪𝒉𝒐𝒖𝒙 𝑴𝒆𝒎𝒐𝒓𝒚, 𝑹𝒆𝒊𝒎𝒂𝒈𝒊𝒏𝒆𝒅"

When I was little, there was a tiny shop in front of my school. After class, I’d stop by for a treat—my favorite was a custard-filled choux puff.

It wasn’t fancy. The pastry wasn’t perfect. But to me, it was the best dessert in the world.

Years later, at Le Cordon Bleu Sydney, I learned how to make it properly. Crisp shell, smooth vanilla custard—and I couldn’t stop eating it.

Then, just a few months ago, I stumbled on a cake I’d never seen before: 𝑲𝒂𝒓𝒑𝒂𝒕𝒌𝒂. A Polish choux puff cake. Rustic, creamy, whimsical.

The moment I saw it, I knew this must be part of Introvertie.
Because some cakes aren’t just cakes—they’re memories, reimagined ♥️

📦 Pre-orders only | DM to order
📍 Pick up at Highett 3190

26/06/2025

🍯 𝗖𝗵𝗼𝗰𝗼𝗹𝗮𝘁𝗲 𝗛𝗼𝗻𝗲𝘆 𝗖𝗮𝗸𝗲

"𝑨𝒏 𝒖𝒏𝒆𝒙𝒑𝒆𝒄𝒕𝒆𝒅 𝒐𝒃𝒔𝒆𝒔𝒔𝒊𝒐𝒏"

This cake began with a moment of curiosity—after I first saw a honey cake online, I couldn’t stop thinking about it. I had never tried it before, but something about those soft layers and golden tones caught my eye.

I kept thinking about it. Imagining how it might taste. So I made it—with a chocolate twist.
The result? A layered chocolate honey cake that’s deeply comforting, subtly sweet, and endlessly satisfying.

Baked from my Melbourne home kitchen, now it’s part of Introvertie—a little piece of that curiosity-turned-creation I want to share with you ♥️

📦 Pre-orders only | DM to order
📍 Pick-up at Highett 3190

24/06/2025

𝑨 𝒍𝒊𝒕𝒕𝒍𝒆 𝒏𝒂𝒎𝒆 𝒄𝒉𝒂𝒏𝒈𝒆, 𝒂 𝒍𝒐𝒕 𝒐𝒇 𝒉𝒆𝒂𝒓𝒕.

Some of you may remember me as White Chalk Patisserie — a home-based cake studio where I poured my love into every bake.

After some time, some growth (and a lot of quiet reflection), I’m returning to what I love most — but with a new name that feels more like me:

𝑰𝒏𝒕𝒓𝒐𝒗𝒆𝒓𝒕𝒊𝒆 💛

Introvertie is about sharing the sweet things I’ve always loved, from nostalgic cakes of my childhood to new discoveries I can’t wait to pass on.

Based in Melbourne. Still home-based. Still small-batch.
Just more me now.

Thank you for being part of this journey — whether you’re new here or have followed me from the start. I’m so excited to show you what’s next ❤️

🍰 Follow my new chapter on Instagram

Address

Highett
Melbourne, VIC
3190

Website

http://instagram.com/introvertie_melbourne

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