2025 — what a year!
On days like today, when we look through all of our photos, relive all the events we had in the past year, we’re equally filled with pure joy, gratitude and disbelief.
Soft Serves grew so much this year and so did we.
Thank you so much for tagging along, for working with us, believing in our ideas, sharing our passion.
We’re so excited for what lies ahead and for everything to come in 2026.
Many kisses from us!
Lea & Carolin
Fruit cake season is starting and what shall we say, it may be our favorite season!
(Only until tomato season starts ofc)
Are you more of a tarte or cake type?
For @robbeberking during the Berlin gallery weekend.
Artist @dis.paula created this genius tablecloth connecting all seated guests through fabric. It serves as tablecloth, napkin and uniform at the same time, it encourages interaction and dresses everyone at the table the same for the duration of the dinner.
We set the table with our forever favorite @robbeberking table wear and contributed bread, butter and eggs to be eaten as a collective.
Breakfast bites for @uggineurope
Rhubarb Candy
Sablé, Cheesecake and Miso Caramel
Spring Gildas
Brioche, Ricotta and Pickled Rhubarb
Blackberry Horchata
Rhubarb Rose Lemonade
Thank you @vespermilano@nanni.holland@kiki_albrecht for another wonderful collaboration.
We love Milano.
A random mix of food, design and art that stuck with us and left us very inspired.
Four full days of Fuori Salone and we will certainly be back next year.
THE POLO CAKE
To celebrate the iconic @lacoste poloshirt, we created a giant poloshirt cake for 250 guests.
Layers of pistachio, rhubarb, white chocolate and mascarpone covered in pastel green fondant.
Thank you @lacoste for your trust in our ideas always and @atelier__flora for bringing our vision to life.
All photos by our dear @johannaberghorn
Crystal Rose Jellies
We stumbled across this Malaysian sweet and had to try making it. These jellies are dried over many days in the sun until a thin crystal layer is developed on the outside, giving the candy a sugar crust while staying soft inside.
You’ll see this in all possible flavors, shapes and colors here soon 🍬
Berlin is covered in all shades of pink at the moment.
It’s the beginning of blossom season and we swarmed out to harvest Magnolia flowers and plum blossoms.
Soon there will be elderflower and acacia too.
We are pickling them, preserving them in sugar and salt to use all year long.
Spring! Finally!
