With 20 years of experience and a passion for baking passed down from his grandmother (also a professional baker), owner Jacob Fedon has been creating beautifully crafted cakes from his Regency Square kitchen since 2002. In November 2023, he took the leap to open this sweet spot on Gloucester Place as part of the new(ish) ROX development.
At first glance, you might think Jacob’s Bakery and Café is your standard coffee shop – but step inside, and you’ll be transported into a cake and patisserie heaven!
“Step inside, and you’ll be transported into a cake and patisserie heaven.”
A Warm Welcome at The Sweet Spot
We were welcomed that morning by their friendly team. Despite a busy morning, they patiently answered every customer’s questions. The café itself is warm and inviting, with stylish yet cosy furnishings complemented by vibrant artwork. I could easily see myself settling in for the day.
Tempting Displays and Lunchtime Bakes
We headed to the counter to check out the delicious selection of treats on offer, alongside the intricately decorated cakes. There was also a selection of sweet and savoury pastries and sandwiches in case you were in search of lunch.
Everything looked so good: glossy chocolate cakes, perfectly placed berries on impossibly tall towers of cream and soft sponge cakes, buttery flaky pastries, custards and curls.
“You know the feeling – wanting one of everything? Exactly that.”
Expert Recommendations
The friendly team noticed our indecision and kindly stepped in. ‘Shall we pick a few things for you?’ Our response was an immediate yes! After getting comfy with a particularly smooth cup of coffee, we knew we had made the right decision. What followed was a sweet experience like no other.
Cakes and Pastries and Ganache – Oh My!
We started with a choice of pastries: a cinnamon bun, an almond bun, and a savoury cheese-and-tomato bun. The cinnamon bun had just the right level of warming cinnamon and cardamom.
The first bite was comforting, and the almond bun was sweet and nutty. It was reminiscent of an almond croissant, my absolute favourite, so this one was a real treat. I’m a big lover of savoury bakes, so I couldn’t wait to try the cheese-and-tomato bun – soft, warm dough filled with melty cheese – this was just as delicious as its sweet counterparts.
A Millefeuille to Remember
The tasty treats did not stop there. Next up was a chocolate millefeuille. This was not your average delicate-looking little pastry, this was one impressive pastry! With layers of flaky, buttery, melt-in-your-mouth puff pastry filled with the smoothest milk chocolate ganache with the slightest hint of honey, topped off with fresh berries and white chocolate decoration. A real treat to lead us into the cake course.
“This was not your average delicate-looking little pastry – this was one impressive pastry!”
A Tropical Twist and a Show-Stopping Finale
We were then presented with a slab of coconut and milk chocolate cake. The sponge was light and decadently chocolatey but with the right level of sweetness and a nice tropical twist from the coconut.
I’ve saved the best for last – the pistachio tiramisu. This show-stopping dessert was truly a thing of beauty: layers of light sponge with deliciously balanced fluffy pistachio and passion fruit mousse. Each layer was neatly stacked; it was clear that a lot of care had gone into creating this tower of pistachio perfection. And the taste? Of course, it didn’t disappoint. The fruit added just enough tartness to complement the sweet pistachio layers.
From Brighton With Love
It’s clear to see the passion and attention that Jacob and his team have for what they do; every bite felt special. From the flavours they use to the way everything looks, nothing is thrown together. These are pastries made with proper love.
“These are pastries made with proper love.”
Reasons to Return to The Sweet Spot
They use fresh seasonal ingredients and mix up the selection of cakes on offer, so what you find one weekend might be different from the next. Which, let’s be honest, is a perfect excuse to keep going back. And if you struggle to choose like me, then take my advice and let the team choose for you – they really know their stuff.
