Selomira answers enquiries within one business day, and the fastest way to reach us is by phone during kitchen hours or by email at any time. Tell us the date, the venue and how many people you are feeding, and we will come back with availability, a starting price and a straight answer on whether the timeline is workable. If your event is inside two weeks, please ring the studio rather than email, so we can check the diary while we are talking.
No contact forms that disappear into nothing. Every message lands with the same four people who bake the cakes.
Ring the studio on +61 8 6274 9183 between 8:30am and 5:00pm on weekdays, or 9:00am to 1:00pm on Saturdays.
Email selomira@hotmail.com. Attach photos or invitations if you have them, it saves a round trip.
Visit the kitchen at Level 43, Central Park, 152-158 St Georges Terrace, Perth WA 6000. Collections are by appointment only.
Bakers start early, which means the phone usually gets answered before the sign on the door says we are open. These are the hours we can promise to pick up.
The more we know in the first message, the fewer back-and-forth emails you get. Four things in particular speed this up.
Even a rough month helps. Peak Saturdays between October and April go first, so an early heads-up means we can tell you honestly whether we have room.
Some venues have a service lift we have to book, some have a strict delivery window. Knowing the name of the venue saves a follow-up call for everybody.
Guests determine tier size or per-head catering, so it changes the whole quote. A range is enough at this stage.
Gluten free, dairy free, nut allergies on the guest list. If you flag these up front we can tell you what is straightforward and what will need testing in the kitchen.
Central Park building, take the lifts down one level from the lobby, turn right past the loading bay and ring the bell.
There is no walk-up counter. Everything is scheduled so nobody is standing at the entrance while we are wrist-deep in ganache.
Fill this in and you will hear from one of the team within a business day. If your date is close, call the studio as well.
Enquiries come through to the same inbox that Callum checks between quotes and dishwashing. On a weekday you get an answer within a few hours, and never later than the next business day.
If your message includes photos or a venue name, we usually reply with a range price in that first email. If it is more complicated we might ask one or two questions before quoting, because guessing at the price and then changing it later wastes everybody's time.
Short answers first, then ring us if you need the longer version.
Yes, plenty of clients book from photographs and our flavour list. The tasting is optional, not a requirement. That said, we recommend it for anything with fruit cake or pistachio as the main flavour, because those are the two people most often have strong feelings about.
Yes, and it saves on delivery. We will give you a collection window, a handling card and a flat box with non-slip matting. Anything above three tiers we would rather deliver ourselves, because the assembly on site is the tricky part rather than the drive.
No, sorry. We are a production kitchen, not a shopfront. Everything is made to order and collections are by appointment so nobody is left waiting at the loading entrance while we are finishing a tier.
Bank transfer or card, both through a secure payment link. Corporate accounts can pay by invoice against a purchase order on net 14 terms. Payment details sit in the Terms & Conditions.
Usually, yes. We will ring the venue to check access, power and the delivery window before we confirm anything. Occasionally a venue is not set up for outside caterers, and we would rather tell you that at the quote stage than the morning of.
Two main services, both designed around what people actually order from us.
Weddings
Consultation, tasting, design sketch and a cake delivered to the venue. Suited to weddings, engagements and milestone birthdays where the cake is part of the room.
Corporate
Morning tea boxes, dessert tables and plated sweets for Perth businesses, backed by clean invoicing and allergen labelling on everything that leaves the van.
If you are weighing two dates, two venues or two flavours, a five-minute phone call usually settles it faster than a week of emails. The kitchen is only closed on Sundays and public holidays, so there is almost always someone here to pick up.
Have your date and venue to hand. They are the first two questions we ask, and the answers change everything downstream, including delivery timing, staffing and the price.
If you are calling about an existing order, mention the name it was booked under. We file by customer rather than by event, so that gets us to your record in seconds.