Chef Sonya Sammut

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

Everyday I’m hustlin’ 💫👀🙌🏻
10/06/2026

Everyday I’m hustlin’ 💫👀🙌🏻

For all your holiday tables this year, I’m bringing back my Pumpkin, Chai & Pecan Tart.This centrepiece dessert is fille...
09/27/2026

For all your holiday tables this year, I’m bringing back my Pumpkin, Chai & Pecan Tart.

This centrepiece dessert is filled with a silky pumpkin custard, a generous layer of chai whipped ganache and caramelized pecans, all tucked into a crisp, buttery tart shell.

Made for sharing after a long dinner, with a little coffee or tea, a second slice, and hopefully some leftovers for the next day.

Limited quantities available. Pre-orders are now open for pick ups on the 8th-12th of October. Link in my bio. 🤎

Nothing means more to me than hearing what happens once a cake makes it to your table. 🤍It makes all my efforts worth it...
09/22/2026

Nothing means more to me than hearing what happens once a cake makes it to your table. 🤍
It makes all my efforts worth it, thank you all 🫶🏻🙏🫶🏻

09/16/2026

Why do we add cold cream at the end of our whipped ganache recipe? 👀

It’s not just to cool it down. The cold cream helps create the conditions for the fat to crystallize, which gives whipped ganache the structure it needs to hold air.

Understanding the why makes all the difference in pastry.

Save this for the next time your ganache is misbehaving. 🤍

Precision. Practice. Patience.

Cakes lately🧚‍♀️💫My final strawberry cake of the year 😢🍓A milestone cake for my dear friend Rachel Cheng for her birthda...
09/15/2026

Cakes lately🧚‍♀️💫

My final strawberry cake of the year 😢🍓

A milestone cake for my dear friend Rachel Cheng for her birthday 🪨🥳🎉

A custom vegan vanilla and passion fruit cake for a dear customer 🌱🎂🌱

Trying out new cake designs that inspire me✨

A seasonal 40 portion olive oil, yuzu and peach cake that was such a blast to make 🍑💥

When the light hits the cake perfectly ✨💫

Pandan, passion fruit and coconut remain one of my favourite flavour combos EVER 🙌🏻

Mini vegan smash cakes for the kids 🤩

Piping satisfaction 😌

Edible flowers should always be part of the celebration 🌸🌷🌼

A little cake dump 🍰Somewhere between the ideas in my head, the mess on my workbench, and the final details that somehow...
09/05/2026

A little cake dump 🍰

Somewhere between the ideas in my head, the mess on my workbench, and the final details that somehow come together.

A few cakes, a few experiments, and a whole lot of patience.

This is the part of pastry I love most->turning an idea into something you can actually hold, slice, and taste.

Which cake is your favourite? Lmk in the comments💫

09/02/2026

A tomato cake 🍅💋🍅

Olive oil sponge, tomato jam & yuzu whipped ganache! A little unexpected and unique, but beautifully balanced.

The recipe is available on my Substack if you’d like to make it yourself.

But if you’d rather taste it without doing the work, you can order this cake directly through my website.

🍅 Available to order now — limited quantities. Head to my website to place your order. Link in bio✨

A little reminder that pastry is always an opportunity to practice, experiment, and try something new.

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

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Montreal, QC

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Vendredi 4pm - 6:30pm
Samedi 4pm - 6:30pm
Dimanche 4pm - 6:30pm

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