You're invited to a laid-back nook serving up a rotating menu of baked desserts, straight from the Sticky Fingers Green Thumb cookbook.
Each week has a different menu, championing local suppliers, the best seasonal produce and Hayley's signature baking style. 
Tuck into a Spiced Parsnip & Blossom cake, a hot and freshly baked Miso Eggplant brownie, Peach & Pickled Petal financier or a warm wedge of Honeysuckle Brioche pie. A dollop of cream is always encouraged.

Hayley McKee is a food writer, self-taught baker and owner of Sticky Fingers Bakery (established in 2010). She is known for her stunning cakes made with seasonal ingredients, edible native plants, and homegrown herbs and flowers. She is considered a go-to baker for bespoke baked creations that are big on flavours, not just looks, and has been named as the number one wedding cake designer in Melbourne. Hayley's work has received local and international praise, and has been featured in international editions of Glamour, Rookie, Collective and I Heart. Her cakes and recipes have also been commissioned by Good Food, frankie magazine, ABC Radio, Warner Brothers Music, The Australian Ballet and fashion house Romance Was Born.

Sticky Fingers, Green Thumb invites your imagination to travel out of the kitchen and into the garden. Almost sixty recipes celebrate vegetables, herbs and edible flowers in cakes and other sweet snacks. Tips on how to harness their unique flavours, prep them for baking and even grow them yourself will inspire you to create flavour-packed baked treats that aren’t loaded with empty gestures. Say goodbye to mushroom risotto and zucchini fritters and hello to porcini caramel and chestnut cake, and apple cider and zucchini muffins. This is earthy, seasonal baking at its best.