Tillu’s baker – a quiet hero in a cloud of flour
Every pastry that reaches Tillu’s counter is a labor of love. Our baker is not just someone who kneads dough – they are a tasteful alchemist, a flour-believing wanderer and someone who speaks to the dough by feel. They don’t make ordinary pastries – they craft them in a way that even your grandmother would fall silent for a moment. And that already says a lot.
Tillu cinnamon rolls – swirls of pure magic
These aren’t some tiny micro-rolls you need a magnifying glass to see. The Tillu cinnamon roll is fist-sized, heavy as a promise, and smells better than a Sunday morning.
Our rolls don’t stare at you from the counter with a “I’ve been sitting here all day” face. They are fresh, warm and straight from the oven, so sometimes you need to wait a little. But oh – that wait is worth it.
This is the roll you secretly eat in the car. Or cut in half at home, only to end up eating both halves yourself anyway.
The sweet side – the world of the pastry chef
When the baker starts the day, the pastry chef adds a touch of foam, cream, and a little flair. They don’t just make cakes sweet – they make them memorable. They glance at each slice and say, “You might shine a little brighter today.”
Under their hands, even the simplest ingredients take flight – cottage cheese, sea buckthorn, blackcurrant, raspberry, mint leaf. Like little pearls of an Estonian summer on a cake plate.
They never rush – the Tillu baker and pastry chef work the old-fashioned way – feeling, eye, and ladle memory matter more to them than grams. They make food that reminds you of home. Or of your grandmother. Or that one summer when everything was still simple.
This is their way of saying: “Welcome, dear friend, to Tillu.”
