Chef Sonya Sammut

Chef Sonya Sammut Montreal pastry chef and educator- Asia fusion desserts

08/28/2026

PRECISION 👌🏼

Precision is at the heart of how I approach pastry.

It’s not about perfection. It’s about intention, control, and understanding how the smallest details can affect the final result.

This week, we’re exploring PRECISION, one of the principles behind The Way of Pastry.

✨ My pastry essentials are linked in my bio✨

LearnPastry PastryTechnique TheWayOfPastry

08/25/2026

Piping 101 🎂

Piping doesn’t have to be intimidating.

Start with the basics, get comfortable holding your bag, and give yourself time to practice.

My 3 Principles will always apply:

Precision: Hold your piping bag at the right angle.
For most basic piping, start around 45° angle✨

Practice: Repetition is key 💫

Patience: Beautiful piping takes time 🌟

And trust me — your piping gets better with every bag you pipe. 🤍

My vegan carrot cake recipe just dropped on my Substack for all my plant based bb’s🌱✨🌟💫For those of you who had this whi...
08/23/2026

My vegan carrot cake recipe just dropped on my Substack for all my plant based bb’s🌱✨🌟💫

For those of you who had this while I owned my shop, you know just how good it is!

Check out my Substack for the recipe or visit my link in bio ✨

Enjoy xx

08/21/2026

Cake Decorating 101 🎂

Cake Decorating 101 just dropped 🙌🏻

We’re starting with one of the simplest (but most important!) habits in cake decorating: keeping your counter and hands clean while you work.

It might seem like a small detail, but it makes such a difference when you’re working with buttercream, fillings, and delicate finishes.

Follow along for more cake-decorating basics coming your way! 🎂✨

08/19/2026

Free miso caramel recipe just dropped on my Substack 💃🙌🏻

This one is all about precision. Temperature, timing, and knowing exactly when to pull the sugar off the heat make ALL the difference. Get it right and you’ve got caramels that’s smooth, balanced, stable, and seriously delicious 😋

Cake filling? Yep.
Drizzled over vanilla ice cream? Obviously.
Finished on cookies like these? 100% 🤌🏻

Link in bio or get it here 👇

Matcha + rhubarb 🍵🌿A soft, fluffy matcha cake layered with tart rhubarb compote and white chocolate whipped ganache.I’ve...
08/17/2026

Matcha + rhubarb 🍵🌿

A soft, fluffy matcha cake layered with tart rhubarb compote and white chocolate whipped ganache.

I’ve been working on this one for a while, refining the balance between the earthy matcha, bright rhubarb and creamy ganache, putting my three principles to good use!

The full recipe is now on Substack, including the techniques and little details that make this cake work.

Recipe via the link in my bio✨

08/16/2026

The art of precision 🌟
Because in pastry,
the smallest details
can change everything, especially while making this matcha x rhubarb cake ✨

08/13/2026

ilysm carrot cake ❤️🥕🍰

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